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Perfect Peach Pie



If you close your eyes and imagine a perfect peach pie, it will be this one:
buttery, rich, and almost completely reliant on the quality of the fruit for its
appeal. That said, this recipe is also a blank canvas waiting to be
personalized. To the filling, you could add a little freshly ground cinnamon
for warmth, some torn basil for an edgy sweetness and aroma, or a few
drops of almond essence. To the crust, you could add some pulverized
almonds. Whatever you decide, this recipe is an ideal jumping-off point, but
it’s also mighty fine the way it is.

MAKES 1 9-INCH PIE

FOR THE CRUST

2 2/3 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon cold vegetable shortening
1/2 cup ice water
FOR THE FILLING
8 large peaches
3/4 cup sugar
1 1/2 tablespoons lemon juice
1/4 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter, thinly sliced

Egg wash made with 1 large egg yolk mixed with 2 tablespoons water
In a food processor, pulse the flour with the sugar and salt until combined.

Add the butter and shortening and pulse until the mixture resembles coarse
meal. Transfer the mixture to a large bowl and sprinkle the ice water on top.

Stir with a fork until a crumbly dough forms. Turn the dough out onto a
work surface and knead 2 or 3 times, just until the dough comes together.

Cut the dough in half and form 2 disks; cover in plastic wrap and refrigerate
until firm, at least 30 minutes or overnight.

On a lightly floured surface, roll out each disk to a 12-inch round. Ease
one of the rounds into a 9-inch glass pie plate and transfer the other round
to a baking sheet. Refrigerate.

Preheat the oven to 400°.

Bring a large saucepan of water to a boil and fill a large bowl with ice water.
Using a sharp knife, cut a shallow X in the bottom of each peach. Blanch
the peaches in the boiling water for about 1 minute, until the skins begin
to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool.

Drain and peel the peaches and cut them
into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar,
lemon juice, and flour, toss well, and let stand for 5 minutes.

Pour the peaches and their juices into the chilled pie shell and scatter the
butter slices on top. Brush the edge of the pie shell with the egg wash and
lay the round of dough from the baking sheet on top. Press the edges of the
pie shell together to seal and trim the overhang to 1/2 inch. Fold the edge of
the pie dough under and crimp decoratively. Brush the remaining egg wash
on the top crust and cut a few slits for venting steam.

Transfer the pie to the oven and place a baking sheet on the rack
underneath to catch any drips. Bake for 30 minutes. Reduce the oven
temperature to 375°, cover the edge of the crust with foil, and bake for
about 40 minutes longer, until the filling is bubbling and the crust is deeply
golden on the top and bottom.

Transfer the pie to a rack to cool completely.
Serve warm or at room temperature with vanilla ice cream or whipped
cream if you like.

from "Peaches: A Savor the South Cookbook"
https://www.goodreads.com/book/show/16687545-peaches

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North Carolina Barbecue Joint–Style Peach Cobbler



This fruit dessert is a staple at barbecue joints across the state, and its
humble excellence is perhaps the one thing that folks who like eastern-style
and folks who like western-style barbecue can agree upon. And it’s true that
most of these places have their own twist on the genre: Some use double
crust versions, and a great many rely on canned peaches even when the real
ones are in season—nearly all employ a mixture of brown sugar and butter
for the crust. That said, this recipe is as close to the genuine article you can
get, and it’s a very homespun—and fairly sweet—guilty pleasure.

MAKES 6 SERVINGS

3 cups peaches, skin-on or peeled, sliced 1/4-inch thick
1 cup plus 1 tablespoon granulated sugar, divided
1 tablespoon cornstarch
2 tablespoons water
2 cups all-purpose flour
1/2 cup lightly packed light brown sugar
1 stick unsalted butter, cut into small pieces
1 teaspoon cinnamon

Preheat the oven to 375°. Place the peach slices and 1/2 cup of the
granulated sugar in a medium saucepan and bring to a boil over
mediumhigh heat. Meanwhile, mix together the cornstarch and water in a small
bowl, then add to the peaches and cook, stirring, for 1 minute. Transfer the
peaches and thickened juices to an 8 × 8-inch baking dish and set aside.
Sift together the flour, 1/2 cup granulated sugar, and the brown sugar in a
medium mixing bowl. Using a pastry cutter or two knives, work the butter
into the flour until it resembles coarse meal. Spread the topping evenly over
the peach filling and pat down firmly with the palms of your hands and
your fingers, smoothing out the top. Sprinkle the topping with the
remaining 1 tablespoon of granulated sugar and the cinnamon.
Bake the cobbler in the oven until the crust is golden brown and bubbly,
about 40 minutes. Set aside to cool briefly before serving with whipped
cream or ice cream if you like.

from "Peaches: A Savor the South Cookbook"
https://www.goodreads.com/book/show/16687545-peaches


MMMMmmmm Peaches!!!