0.0 – 0 reviews • Peach Recipes
| Level: |
Intermediate |
| Total: |
4 hr 50 min |
| Active: |
1 hr 5 min |
| Yield: |
10 servings |
Ingredients
- 5 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 pound unsalted butter
- 3 pounds peaches, pitted and sliced
- 1/2 pound brown sugar
- 1/2 pound granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon tapioca starch
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 ounce kosher salt
- Zest and juice of 1/2 lemon
- 1 cup turbinado sugar
- 1 bunch fresh rosemary, leaves stripped from stems
- 1 large egg, beaten
- Ice Cream, recipe follows
- 14 large egg yolks plus 2 large whole eggs
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons salt
- 1 quart heavy cream
- 1 quart milk
- 2 tablespoons bourbon
Instructions
- For the pie dough: Preheat a convection oven to 350 degrees F.
- Place your flour, salt and butter in a food processor and blend until it becomes a pea-size crumble. Dump that mixture out into a bowl and pour in 5 tablespoons cold water. Mix with your hands just until it comes together, then wrap and let rest for 15 minutes. (Careful not to overmix your dough and form gluten.)
- Split the dough in half. Roll out the bottom half to about 1/4-inch thick and drape and mold into the bottom of a pie pan.
- Roll out the top to the same thickness (make this one wide, if possible) and set aside.
- For the filling: Combine the peaches, sugars, flour, tapioca starch, vanilla, cinnamon, salt and lemon zest and juice in a large bowl. Pour into the prepared pie dough.
- Cut the top piece into 16 to 17 strips. Weave them into a lattice on top of the pie, crossing them over and under one another and securing them to the sides. Trim excess dough. Cut out 3 to 4 leaf shapes in different sizes from the remaining dough and secure those on the top in a decorative fashion.
- Bake the pie for 45 to 50 minutes.
- For the rosemary sugar: Blend turbinado sugar and rosemary in a food processor.
- Brush pie with egg wash and sprinkle with the rosemary sugar. Return to the oven to finish baking, 20 more minutes. Serve with Ice Cream.
- Mix together the egg yolks, whole eggs, granulated sugar and salt in a bowl and whisk well.
- Bring the cream, milk and bourbon to 180 degrees F in a pot over medium heat.
- Temper the hot cream into your egg mixture by adding a bit of the cream to the egg mixture, whisking, then adding the rest, whisking constantly. Let cool.
- Strain, then pour into an ice cream maker. Spin until it reaches the desired consistency. Transfer to a container and freeze, 2 hours.
- Special equipment: a candy thermometer; an ice cream maker
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
1510 |
| Total Fat |
84 g |
| Saturated Fat |
50 g |
| Carbohydrates |
173 g |
| Dietary Fiber |
4 g |
| Sugar |
119 g |
| Protein |
19 g |
| Cholesterol |
552 mg |
| Sodium |
1313 mg |