Sunday, August 27, 2023

Another Peach Pie

Sweetie can never have enough pie. I was lucky and found some ripe white peaches in one of our local markets, so I bought enough to make a pie, with a few left over for snacking. This recipe is a story one, but pretty simple.

This pie was a little different than some. I used only one disc of pie dough, rolled it out to about 12-inches in diameter on a large piece of baking parchment, then in the middle 9-inches or so I put a thin layer of flour mixed with dry bread crumbs, 1 tablespoon of each.

In a small bowl, I combined  2 tablespoons cornstarch, 2 tablespoons brown sugar, 1/4 teaspoon freshly ground nutmeg, and 1 1/2 tablespoons bourbon. I mixed this all together with a mini-whisk and poured it over the prepared (skinned, pit removed, each peach cut into 16 slices) peaches in their bowl.

I used a silicon spatula to gently turn all the peaches until they were coated with the cornstarch mixture. Then the peaches were arranged in the middle of the pie dough, right on top of the flour mixture.

The edges with no fruit were folded up and pleated with clean, wet hands. The extra moisture helps the pleats stick together to hold in the fruit since there isn't a pan to do that. A teaspoon of sparkling sugar went over the damp folds of the dough, with a few settling over the fruit, too.

This gallette pie went into a preheated 375 degree oven on top of a preheated baking stone. After 5 minutes I reduced the heat to 350 degrees F and baked until it was golden brown and the pastry was flaky, about 25-30 minutes more. I used a pizza peel, sliding the parchment paper and pie onto the peel, into the oven and off the peel, then onto the peel when it was done baking. 

The different part was dividing the thickeners, with the sugar part getting mixed with the bourbon and the fruit. It worked wonderfully well. The juices were thick, the bottom wasn't soggy, and the pie was delicious, if a little flat (because the peaches cooked down). You didn't really notice the bourbon as such, but it gave the overall pie a great taste. Try it!

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