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Friday, February 27, 2015

Peach Pie

Friday, February 27, 2015




It was a dreary boring day. I feel like I have to do something to cut-off this sanity. This boredom. A good friend once mentioned to me that she miss my baking goodies, and that put me back to such sense of awakening.....Yes! I need to get back into baking.

Baking, cooking and doing stuffs that involves using my hands provides a sort of relief. A theraphy of sorts to put  mind back in focus. Baking ..cooking is so therapeutic for me.  I can be myself and experesses my thoughts into it freely.

While searching among my growing number of recipe books, I came through the pie section. And thought, I never tried baking pie..never. Not that I'm afraid of trying of making one. Just that it's not part of my list of favourite pastries to eat nor bake. I'm a very cake person. If you know me well enough. Without further hesitation, I arrived into the conclusion of why not make pie a try. For I feel like the recipe isn't that hard to make. 

after checking my pantry if I've got  all the ingredients to make, even though I only have canned peach as fruit. Still, I forego. 

Voila! Indeed, I made my first ever peach pie. It doesn't require a lot of time and effort actually. which I though at first. 



Peach Pie

Ingredients:
    Crust
2 1/2 cups all-purpose flour, plus more for bench and cutters
2 tablespoons sugar
1/4 teaspoon fine sea salt
250g chilled unsalted butter , cut into cubes
4 tbsps. ice water, plus more as needed

Filling 
10 cans peaches or 10 ripe peaches
1/2 teaspoon vanilla extract
1 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter, cut into small pieces
1 egg ( separate the white from the yolk)

How to:
for the crust: In a food processor, combine the flour, sugar, salt and cold butter. If you don't have a food processor. You can use mix them manually.  If the mixture is a bit dry, add more ice water by the tablespoon until it comes together.  Gather the dough into a ball.  Divide the mixture evenly in half and wrap each dough in plastic wrap. Chill at least 30 minutes. 

Preheat oven at 230 degrees Celcius.  

After 30 minutes.....Flour your rolling pin and roll out 1 pie crust to about a 12-inch round.  shape over a 9 1/2 inch fluted pie plate.  Roll out the other pie crust to about a 10- inch round, and cut this into an inch strips with a fluted pizza cutter or knife.  

FOR THE FILLING:  Peel and cut the peaches into 1/4 inch thick slices and toss with vanilla extract, sugar, and cinnamon powder in a large bowl.   Pour the peaches into the pie crust. Scatter with teh pieces of butter. Top with the pie strips. Brush away any flour underneath the strips to make sure it seals well. Crimp the edtges to seal. I push it a bit using fork.  Beat the egg with 1 teaspoon water and that's the egg wash.  Brush the strips and edges with the egg wash.  Pop in the oven and bake for 10 minutes, then lower the heat to180 degrees celcius. Bake until the crust gets brown, about 50 minutes more. Cool about 30 minutes before serving.

Serve for desserts or during tea and coffee time. You can garnish it with ice cream during the summer. But i like mine eaten as it is. Now, I'm a pie convert. 

It's easy as pie, isn't it? 




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