Pie's. You gotta love them. I know I do. In case you haven't noticed: i'm a little obsessed with baking the most delicious pie's filled with fresh fruit. Although I know my pie's don't look perfect. My pie's are somewhat crooked, a little messy even. But also warm and inviting. I like that. I love that pie's supposed to look like me (crooked and messy?) in a way. A pie is very personal you know. I bet you can recognize who made that one specific pie. Because of the way you make the crust, or how you prefer your lattice. But they all have the same best things in common: they're all hand made, home baked and smelling oh so good. Which makes a home made pie a perfect gift for Mother's Day, don't you think?
When the pie came out of the oven, it was devoured in one hour (ok, truth to be told: I was one of the pie eaters…). To me a clear sign the pie was a success. Which made me think about another, juicy pie. I'm thinking to make a pineapple pie, or galette. But I also spotted some cherries the other day, the sour ones. Yeah, that would make a perfect 'messy' pie. Just thinking out loud here.
This recipe is really easy, I got it from Joy The Baker (I love her recipes!) and made some changes here and there like adding pastry cream on the pre-baked crust to get that extra creamy flavor that fits any type of fruit. Basically it's almost like eating a giant millefeuille and pie in one. Which is amazing.
Happy Mother's Day!
Peach (and leftover strawberries) PIE
recipe adapted from Joy the Baker, slightly edited by me
makes one 9-inch pie
Ingredients peach filling
5-6 cups fresh peaches, sliced
(around 5 or 6 leftover strawberries if you have, cut in half)
1/2 cup granulated sugar
1/3 cup lightly packed brown sugar
1/4 cup cornstarch
large pinch of salt
2 tablespoons fresh lemon juice
heaping 1/4 teaspoon ground ginger
1 large egg, beaten and granulated sugar for topping the unbaked pie
2 1/2 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into cubes
1/2 cup cold buttermilk
Ingredients pastry cream
3 gr vanilla seeds
2776 gr milk
178 gr all purpose flour
694 gr sugar
99 gr corn starch
972 gr egg yolks
278 gr butter
To make the crust
In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
To make the filling
In a medium bowl toss together strawberries, sugars, cornstarch, salt, lemon juice and ground ginger. Toss until all of the cornstarch has disappeared into the strawberries and let rest for 10 minutes. The strawberries will begin to produce juice.
To make the pastry cream
Boil milk, half of the sugar and vanilla. Mix the other half of the sugar with the starch, flour and the egg yolks. Strain the hot milk on top of the starch mixture and cook for 2 minutes. Mix in the butter and let it cool.
To assemble the pie
On a well-floured surface, roll the bottom crust 1/8″ thick and about 12″ in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan.
I pre-baked the crust at 350°F until it looked light, golden brown, for about 20 minutes. After the crust cooled down I added the pastry cream on top (while using a pastry bag, which is not really necessary) and after that, the fruit filling.
Roll out the top crust in the same manner as before. Use a pizza slicer to slice the dough into 1-inch wide strips and weave the crust strips on top of the pie, in any style you like.
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Brush the egg wash over pie crust, then sprinkle with sugar. Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 30 minutes more, or until the crust is golden and the cherry filling is bubbling. Remove from the oven and allow to cool completely before serving.