Baking Classics
The Technique
Peach Pie
Summer’s monarch always reigns. A halo of braided pastry shines when paired with the warm glow of the South’s finest summer riches. Crowning Jewel Bourbon-Pecan Peach Pie highlights the coveted fuzzy fruit while taking what’s sure to come by the hand. As the seasons begin to change, our tastes long to waltz with something more refined. Bid a fond farewell to the ruby & sapphire berries of summer & welcome the crisp, toasty warmth of nuts & spices. The crowning jewel of this sumptuous stunner can be found around the edge of the plate. Braided pastry dough & peach leaves offer regal, effortless style for a beautiful presentation. Follow my tips & advice to bake a lovely end-of-summer homemade pie that celebrates the past as well as what lies ahead.
Crowning Jewel Bourbon-Pecan Peach Pie
makes 8 servings
1 recipe Buttermilk-Cornmeal Pastry Dough
Cinnamon-Pecan Streusel
3/4 cup brown sugar
1/4 cup cornstarch
1/4 tsp kosher salt
2 3/4 lbs peeled, pitted & sliced fresh peaches {about 6 large}
2 Tbsp bourbon
Prepare the Buttermilk-Cornmeal Pastry Dough according to the Crowning Jewel Pie Crust instructions. Reduce the oven temperature to 375 degrees. Prepare the Cinnamon-Pecan Streusel. Set aside. Whisk together the brown sugar, the cornstarch & the salt in a large bowl. Toss the peaches {about 6 cups} into the sugar mixture, stirring until evenly coated. Add the bourbon, stirring to coat the fruit. Spoon into the partially baked pie crust. Sprinkle with the Cinnamon-Pecan Streusel. Be certain the pie is still on the foil-lined half sheet pan for baking.
Bake on the middle oven rack 1 hour & 15 minutes to 1 hour & 25 minutes or until the fruit is bubbling throughout. Place a piece of foil loosely over the entire pie after 25 minutes to prevent over browning as the pie bakes. Cool 4 hours. Slice into wedges.
Buttermilk-Cornmeal Pastry Dough
makes about 9 braided dough strips, 1 {10-inch} pie crust & 16 peach leaves
Crowning Jewel Pie Crust
Braided pastry dough creates a beautiful crust edge. Peach leaves cut from the pastry cover the spots where the twists meet. A few baking temperature & time adjustments to the original recipe yields a stellar result.
2 1/4 cups all purpose flour
4 1/2 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
6 Tbsp cold butter
6 Tbsp cold shortening
5 to 6 Tbsp whole buttermilk
1 egg, lightly beaten
1 Tbsp whole buttermilk
Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture. Divide the dough into thirds, covering two portions with plastic wrap.
The Braids & The Peach Leaves
Place one portion of dough between two sheets of plastic wrap. Roll the dough to a 1/8-inch thickness into a 8 x 12-inch rectangle. Remove the top piece of plastic & trim the edges using a pastry wheel to a 7 x 11-inch rectangle. Cut the dough into 1/4-inch strips. Place three strips of dough on the work surface & twist together to resemble a braid. Repeat with the remaining dough. Cover with plastic wrap. Roll the dough scraps to an 1/8-inch thickness. Cut 16 thin, freeform leaf shapes using a paring knife from the dough. Score the center to add texture to the shapes then make tiny impressions to the outer edges. Cover with plastic wrap.
The Bottom Crust Pastry
Roll the remaining two dough discs to a 1/4-inch thickness into a 12-inch circle between plastic wrap. Remove the top piece of plastic wrap & invert into a lightly greased 10-inch pie plate. Remove the second piece of plastic wrap. Fit the dough down into the pie plate. Lift the excess dough hanging over the sides & lightly press it outwards onto the lip edge. Trim the dough around the edges using kitchen shears. Secure a few pieces of the dough underneath the lip of the pie plate.
Whisk together the egg & the 1 Tbsp buttermilk; brush the egg wash around the circumference of the dough on the lip of the plate. Position four braided pieces of dough around the edges, trimming as needed. Press the braids lightly to adhere. Attach the peach leaf shapes where the braids meet using the egg wash. Chill 1 hour.
Preheat the oven to 400 degrees. Place the unbaked crust on a foil-lined half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 10 minutes. Remove the pie weights or dried beans. Brush the crust all over with some of the remaining egg wash. Bake an additional 3 minutes. Cool 10 minutes before filling & baking further according to recipe instructions.
Cinnamon-Pecan Streusel
makes enough to top 1 {10-inch} pie
1/2 cup all purpose flour
1/2 cup dark brown sugar
1/2 cup chopped pecans
1/4 tsp ground cinnamon
1/4 cup melted butter
Toss together the flour, the sugar, the pecans & the cinnamon in a small bowl. Drizzle with the butter & blend with a fork until crumbly in texture. Chill 20 minutes. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make A Beautiful Peach-Pecan Pie
Juicy, ripe peaches baked in a homemade pie compliments any barbecue social. This beauty queen deserves top billing so put your skills to the test. From a crisp bottom pastry to a handsome twisted border, I’ll guide you. Follow these valuable tips & get ready to make your best ever peach-pecan pie.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
The Blind Baking
Blind baking is a step that prepares the crust for the filling. The most straightforward method calls to line the unbaked crust with parchment paper. It’s then filled with pie weights or dried beans, about a pound or so will do the trick. The weight over the dough will yield a flat bottom crust ideal for a variety of fillings. If the crust bubbles once the egg wash bakes over the surface, pierce with a wooden pick to release the steam & it will settle back into the pie plate. Swipe some extra egg wash over it & the heat will seal it again. Sometimes when fitting the crust into the pie plate air can get caught between the dough & the bottom of the pan if not pressed in real snug. Once the dough is secure to the lip of the pan, you may notice it. This simple fix will ensure the crust is flat once again & ready to be filled.
No. 2
The Peach Preparation
It will take approximately 10 minutes to prep the peaches. For additional details useful for pie & pastry applications, look for my easy techniques on How To Peel, Pit & Slice Peaches. An important point of this step is to be certain that the cornstarch is dispersed evenly with the sugar so the filling thickens evenly & without clumping.
Braiding the pastry strips takes a little patience. If the dough gets too warm, pop it in the fridge to chill & firm back up. If you encounter tearing, press it back together with your finger. For more details, look into these additional tips on How To Make A Halo Braided Pie Crust.
No. 3
The Streusel
Butter, flour, dark brown sugar, pecans & a little cinnamon combine for a rich, spice scented crumb topping. Using melted butter allows the topping to bake up extra crisp. When blending the ingredients, be certain to leave several large chunks throughout the mixture. Use your hands to finish the task for the best results.
No. 4
The Pie Baking
Once the Cinnamon-Pecan Streusel has been added to over the fruit, the pie is ready to go into the oven. Be certain to place the pie on a foil-lined half sheet pan as some of the hot filling will bubble over the lip of the plate in several spots towards the end of baking. The sides will keep it contained on the pan & not in the bottom of your oven. The foil will make clean up quick. This is normal in order for the filling to thicken & set properly as the pie cools. I used a small pastry brush to tidy the crust when it came out of the oven adding a lovely sheen to the braids.
Look for several spots of bubbling fruit over the surface of the pie before removing it from the oven. Start checking the progress around 55 minutes. If you feel the crust is getting too brown & the filling is still looking a tad thin, scrunch the foil down a bit, loosely, to contain the heat better. I prefer to check the progress at this point about every 15 minutes. The pie slices beautifully after standing about 4 hours at room temperature. The crust is ultra crisp & not soggy in the least. The filling will not pool in the bottom of the pie plate.
The Tune
“Imperial March Op. 32” Edward Elgar
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