I’ll take pie over cake any day of the week. A good pie has a flaky crust for a foundation and a sweet filling, but not too sweet.
Now, my favorite pies are ones that are made simply – utilizing the freshness and ripeness of the fruit. Apple and cherry pies are by far my favorite, but I won’t turn down peach pie made with fresh, ripe peaches.
I bought peaches at a local farmer’s market. They were fresh and ripe, ready for pie. Instead of using cinnamon, I decided to use cardamom. It offers a spicy, yet warm flavor to the pie. If you prefer, you can substitute cinnamon or leave it out completely. It’s up to you, but I encourage you to try cardamom.
If you have never made a pie crust before, now’s the time to learn! The recipe is a basic all-butter pie pastry. It’s a classic recipe that can be used for any pie or tart.
makes a double pastry
In the bowl of a food processor, combine the flour, salt, and sugar. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, drizzle the water through the feed tube. Add enough water until the mixture starts to clump together. If the mixture seems too dry, add a little water. If you added too much water, add some flour. The mixture should be somewhat dry and hold together. It should not be crumbly or sticky.
Divide the dough into 2 discs. Wrap each in plastic and refrigerate for at least 1 hour. Can be made 1-2 days ahead or 1 month ahead if kept in the freezer.
and now for the main event:
Yield: 1 10-inch pie
Preheat the oven to 400ºF.
Peel the peaches by the same blanching method as the tomatoes. Bring a pot of water up ta simmer (near boiling). Mark an “X” in the bottom of each peach and the place the peaches in the hot, simmering water for 30-60 seconds. Remove each peach and place in ice water. The skins should peel off easily, especially if they’re ripe. Cut the pit of each peach and slice into pieces.
In a bowl, combine the sugar and cornstarch. Add the sliced peaches, lemon juice, ginger, cardamom, and salt. Mix well and set aside.
On a floured surface, roll out one pie crust to a 12-inch diameter. Tuck the dough into the pie plate. Be careful not to stretch it; tuck it in. Stretching the pastry causes it to shrink. Pour the filling into the pie shell. Dot the filling with the butter.
Roll out the second pie crust and and place over the filling. Cut off any excess pie pastry leaving about an inch lip around the pie. Fold the edges under and crimp decoratively around the edge. Mark the top of the pie crust with 4 slits. Brush the crust with the heavy cream and sprinkle with sugar. Place the pie on a baking sheet (in case it boils over).
Bake for 10 minutes and then lower the temperature to 375ºF. Bake for 1 hour to 1 hour 15 minutes. Tent the pie if the edges get too brown. Cool to room temperature on a wire rack. Chill for 3-4 hours before serving. Serve a la mode.
Lentils: Pantry Gems by Marcy Gaston