Wednesday, August 25, 2010
Cherry and Peach Pie
I like this pie crust recipe as it does not require chilling, and it rolls out beautifully. For an all-butter crust, it is still quite flaky. Hell, I'm quite flaky. I'm actually surprised I could get it together enough to bake a pie this morning-but I did. This beauty was put together, and in the oven in just under twenty minutes. Not bad, for baking before 9 AM.
For The Crust:
2 cups AP flour
1 teaspoon salt
2/3 cup cold butter, cut into small bits
4-6 tablespoons ice water
Combine flour and salt. Cut in butter until it is a fine meal. Sprinkle water on a tablespoon at a time until you can lightly toss the dough together. Do not over-handle. Gather into a ball, divide in two and roll out. Line the bottom of a 9 inch pie plate, and fill with the following:
4 large peaches, peeled and sliced
1 quart bing cherries, pitted
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 cup granulated sugar
6 tablespoons AP flour
2 tablespoons butter
Combine ginger, cinnamon, sugar, and flour in a bowl. Toss with fruit and pour into lined pie plate. Dot with butter, and place on top crust. Cut vents.
Brush with cream, sprinkle with sugar.
Preheat oven to 425 degrees F. Place pie plate on a baking sheet. Bake about 40 minutes, or until crust is golden and filling bubbles up through vents.