Beauty in the Ordinary

This is not about being brilliant, or extraordinary, it's not about wanting to be famous, or making headlines, or trying to impress...this about sharing a 'gift' each day with the world...to lift the spirit of people when they read this blog, to show them the beauty in the ordinary.
"And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don't believe in magic will never find it." Raold Dahl

Sunday, July 31, 2011

...And Back to Summer

...it's peach time!


Jackie's Summer Peach Pie

1 9-1/2 to 10"  pastry shell

The Streusel:
1/4 cup confectioners' sugar
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/4 cup cold (1/2 stick) unsalted butter, cut into pieces

The Filling:
1 1/2 pounds ripe peaches, skinned, pitted and quartered
2 tablespoons granulated sugar
Pinch of salt
5 tablespoons creme fraiche


Make the pate sucree: Pulse 1 cup flour, 1-1/2 tsp sugar, and 1/2 tsp salt in a food processor to combine. Add 8 tbsp cold butter; process until mixture resembles coarse meal, about 10 seconds.  With machine running, add ice water (no more that 4 tbsp) in a slow, steady stream through feed tube until dough just holds together. Turn out dough onto a work surface; shape into a disk. 

Make the streusel: Sift together sugar, flour, baking powder, and salt in a medium bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie plate (about 1-1/2 inches deep). Trim edge to 1 inch; fold under, and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes.

Preheat oven to 400 degrees. Cover edge of crust with foil. Line crust with parchment paper, and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil on edge). Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; remove foil; reduce oven temperature to 375 degrees.

While the crust is baking make the filling:  put peaches into a medium bowl, and sprinkle with sugar and salt; gently toss to coat. let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of the streusel. Lift peaches out of liquid (they will be quite wet) and arrange on top; spread or dot with remaining  3 tablespoons creme fraiche. Sprinkle with remaining streusel.

Bake pie until creme fraiche is bubbling and streusel is golden brown, about 50 minutes. Cover edge of crust with foil if it's browning too quickly. Let cool on a wire rack 15 minutes. Serve warm or at room temperature.

This is one pretty-looking and delicious-tasting pie!

7 comments:

  1. Looks delish Jacqueline..I am thinking blueberries would be yummy to.
    Hope you are having a great summer. I am ready for Autumn!

    Jeanne xxx

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  2. Looks fabulous. Fattening but fabulous.

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  3. That is mouth watering. I'll have to go to Yakima for my annual box of peaches.

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  4. Peachy keen, indeed! Looks too complicated for a Bear to make, but not to eat. (To get ready for the winter, of course.)
    Wonderful, J!

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  5. Oh my gosh-
    this sounds amazing.

    No calories, right?

    Laura
    White Spray Paint

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  6. This looks homey and decadent all at the same time, and extremely delicious!
    xo J~

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