I love pie making! It is the start of apple season and so it is the perfect time of year for making pies.
The past few weekends I have been obsessed with pie-making. It is almost the holidays and it is time to start practicing for Rosh Hashana. The hardest part about making pie is figuring out the right balance of wet vs dry ingredients for the filling. No matter what recipe I use I always have to adjust the filling recipe to make sure it is not too wet. The juicy and sweet inside with the crunchy pie crust makes this dish so delicious. The peach apple combination is the ideal mix of sweetness from the peaches and tartness from the apples.
An additional note about making pie is if you don't have as much time you can buy store made frozen pie crust. I have found it comes out tasting just as good as homemade pie crust.
Peach Apple Pie
Serving Size: 1 pie
Total Time: 1 hour and 10 minutes
Source: Recipe adapted from Smitten Kitchen cookbook.
Filing:
4 apples, peeled and sliced (preferably granny smith or tart variety apple)
4 peaches, sliced
1 tablespoon freshly squeezed lemon juice
1 1/2 cup sugar
1/4 cup flour
1/2 teaspoon table salt
1 1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Pie Crust:
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon table salt
16 tablespoons unsalted butter, cold and diced
1/2 cup ice-cold water
Step 1: Make the pie crust: In a large bowl, add the flour, sugar, and salt. Add the diced butter and mix with your hands until pea-sized pieces of dough form. You can do this in a food processor or using a pie cutter for faster results. Drizzle the water over the dry mixture and work it together with your hands. Knead briefly then form into a large ball form, wrap in plastic wrap and chill for 30 minutes to 2 hours.
Step 2: Make the filling: Add peeled sliced apples and sliced peaches into a bowl. Add lemon juice.
Step 3: Mix in the cinnamon, nutmeg, flour, sugar, salt. If the mixture is too wet add in extra flour.
Step 4: Prepare the pie. Preheat the oven to 375 degrees. Remove the pie dough from the fridge and split it in half. Cover 1/2 of the dough to be used for later. Roll out the dough until it forms a wide circle to cover your pie dish. The dough needs to be large enough that it folds over the pie dish.
Step 5: Add the filling into the pie dish. Only add the fruit don't add extra juices to the pie dish because it will come out too wet.
Step 6: Use the other half of the pie dough and roll it out to be large enough to cover the pie. You can either cover the whole pie and add two slits or make a lattice shape. Bake pie for 30-45 minutes until the top of the pie is golden brown. Serve warm with vanilla ice cream.
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