America’s Test Kitchen: Fresh Peach Pie (Ep 2224)

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Fresh Peach Pie with All Butter Lattice Top

SERVES 8

If your peaches are too soft to withstand the pressure of a peeler, cut a shallow X in the bottom of the fruit, blanch them in a pot of simmering water for 15 seconds, and then shock them in a bowl of ice water before peeling. For fruit pectin we recommend both Sure-Jell for Less or No Sugar Needed Recipes and Ball RealFruit Low or No-Sugar Needed Pectin.

Ingredients

FILLING

3 pounds peaches, peeled, quartered, and pitted, each quarter cut into thirds

½    cup (3 ½ ounces) plus 3 tablespoons sugar

1 teaspoon grated lemon zest plus 1 tablespoon juice

⅛    teaspoon salt

2 tablespoons low- or no-sugar-needed fruit pectin

¼ teaspoon ground cinnamon Pinch ground nutmeg

1      tablespoon cornstarch

FOOLPROOF ALL-BUTTER DOUGH

20  tablespoons (2 ½  sticks) unsalted butter, chilled

2 ½ cups (12 ½ ounces) all-purpose flour

2    tablespoons sugar

1     teaspoon salt

½    cup ice water

1. FOR THE FILLING: Toss peaches, ½ cup sugar, lemon zest and juice, and salt in medium bowl. Let stand at room temperature for at least 30 minutes or up to 1 hour. Combine pectin, cinnamon, nutmeg, and 2 tablespoons sugar in small bowl and set aside.

2. Remove dough from refrigerator. Before rolling out dough, let it sit on counter to soften slightly, about 10 minutes. Roll 1 disk of dough into 12-inch circle on lightly floured counter. Transfer to parchment paper–lined baking sheet. With pizza wheel, fluted pastry wheel, or paring knife, cut round into ten 1 ¼ -inch- wide strips. Freeze strips on sheet until firm, about 30 minutes.

3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Roll other disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes.

4. Meanwhile, transfer 1 cup peach mixture to small bowl and mash with fork until coarse paste forms. Drain remaining peach mixture through colander set in large bowl. Transfer peach juice to liquid measuring cup (you should have about ½ cup liquid; if liquid measures more than ½ cup, discard remainder). Return peach pieces to bowl and toss with cornstarch. Transfer peach juice to 12-inch skillet, add pectin mixture, and whisk until combined. Cook over medium heat, stirring occasionally, until slightly thickened and pectin is dissolved (liquid should become less cloudy), 3 to 5 minutes. Remove skillet from heat, add peach pieces and peach paste, and toss to combine.

5. Transfer peach mixture to dough-lined pie plate. Remove dough strips from freezer; if too stiff to be workable, let stand at room temperature until malleable and softened slightly but still very cold. Lay 2 longest strips across center of pie perpendicular to each other. Using 4 shortest strips, lay 2 strips across pie parallel to 1 center strip and 2 strips parallel to other center strip, near edges of pie; you should have 6 strips in place. Using remaining 4 strips, lay each one across pie parallel and equidistant from center and edge strips. If dough becomes too soft to work with, refrigerate pie and dough strips until dough firms up.

6. Trim overhang to ½ inch beyond lip of pie plate. Press edges of bottom crust and lattice strips together and fold under. Folded edge should be f lush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Using spray bottle, evenly mist lattice with water and sprinkle with remaining 1 tablespoon sugar.

7. FOR THE CRUST: Grate 4 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 16 tablespoons butter into ½ -inch cubes.

8. Pulse 1 ½ cups flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, 40 to 50 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining 1 cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to medium bowl. Add grated butter and toss until butter pieces are separated and coated with flour.

9. Sprinkle ¼ cup ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 1 ⁄4 cup ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Use spatula to divide dough into 2 portions. Transfer each portion to sheet of plastic wrap. Working with 1 portion at a time, draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and form into 5-inch disk. Repeat with remaining portion; refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. ( Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)


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Photo Credit: America’s Test Kitchen