The Happy piemakers

The Happy piemakers

Monday night was the first Pie Class of the season (We’ll be doing a few more as the harvest continues look for Blueberry, Apple, and Pumpkin later in the summer/fall)

I decided to do a peach pie, after looking at the available fare at the farmer’s market last saturday.

The peaches looked good, and they were a hit.

I found a good looking recipe from the June 2000 issue of Bon Appetit for Peach Vanilla Pie and decided it was the winner.

Peach Vanilla Pie

Peach Vanilla Pie

I adjusted it a little because the original recipe called for 8 cups of fruit for a single pie, this would have to be the deepest pie dish I’ve ever heard of to fit that much fruit.

Running the oven all day at 400F made for a warm evening, but everyone had a great time, and by the end was rolling out crusts like a pro.

Pick up some peaches and give this pie a shot, and we’ve got whole vanilla beans (Mexican $3.99, Tahitian $7.99) in stock.

Vanilla Peach Pie
From Bon Appetit June 2000 amended by Harry Rosenblum

2 pounds ripe peaches, peeled, halved, pitted, each half cut into 6 wedges (about 4 cups)
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1/4 cup all purpose flour
1/4 teaspoon ground cardamom
1 vanilla bean, split lengthwise

Position rack in lowest third of oven and preheat to 400°F. Combine peaches, 1/2 cup sugar, brown sugar, flour and cardamom in large bowl. Scrape in seeds from vanilla bean; discard bean. Toss to blend well. Let stand until dry ingredients are moistened, about 15 minutes.

Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch. Spoon peach filling into crust, mounding slightly in center. Roll out second pie-crust disk to 12-inch round. Drape crust over filling. Trim overhang to 3/4 inch. Fold edge of top and bottom crusts under, pressing to seal. Crimp edges decoratively. Cut 4 slits in top crust to allow steam to escape during baking. Brush crust lightly with whipping cream. Sprinkle with remaining 1 tablespoon sugar.

Place pie on baking sheet. Bake 45 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake until crust is golden and juices bubble thickly, about 1 hour longer. Cool completely on rack.

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