Tuesday, August 14, 2012
When we collected about half a box of peaches on our farm visit my husband asked whether it was enough for a pie.
I made about seven.
Actually, one was a full-sized 9-inch pan pie, and the other six were tiny “personal” pies which I baked using 3 inch tartlet molds. We consumed the remaining peaches in gluttonous abandon with juices dribbling down our chins. It was heavenly.
It was also a good opportunity to experiment with the crust a bit. I’ve adapted the recipe here from an old issue of Eating Well for a peach and raspberry pie. The recipe uses half whole wheat flour, which I like baking with, and half regular flour; this improves the crust's texture while adding more fiber and flavor. And perhaps makes it more palatable for those not used to whole wheat flour taste in baked goods. The recipe also uses a bit of sour cream, which helps keep the crust tender. In my recipe I use coconut oil instead of butter, while increasing the sour cream amount (using equal amounts of each). I also use honey to sweeten it instead of sugar. Overall I found this improved the pliability of the dough, while honey and the sour cream helped make the crust more flavorful.
The recipe here is works for a full sized pie, or for about six 3-inch wide mini pies. I personally like miniaturized desserts even though they involve slightly more fuss, since it can offer an interesting variety from an ordinary pie. I’ve made both sizes using the amounts in the recipe, and for the minis I was left with a little too much filling since my tartlet molds were shallow. If you're making the minis, I would reduce the filling amount slightly.
The sweetness of berries and fruit used for filling can vary (my blackberries were very sour but my peaches were very sweet). The sugar amount in the recipe is approximate, and you can adjust the sugar amount given in the recipe based on the sweetness of your fruit.
Adapted from Eating Well's Peach-Raspberry Pie (Aug/Sept 05 Issue)
Peach Blackberry Pie
(Makes 1 pie or 6 miniature pies)
You will need:
For the crust:
1 1/4 cup (175 g) whole wheat pastry flour
1 1/4 cup (165 g) all purpose flour
1/2 tsp salt
1/3 cup (79 ml) chilled coconut oil (it should be white and goopy)
1/3 cup (79 ml) sour cream
1 tbsp honey
4 tbsp ice-cold water
For the filling:
7-8 ripe peaches, peeled and sliced (about 5 cups or 670 g)
1 cup (135 g) blackberries
1/2 cup (80 g) brown sugar
1 tbsp lemon juice
1 tsp lemon zest
4 tbsp corn starch
1 1/2 tbsp torn mint leaves
9 inch (22,5 cm) pie pan or six 3 inch (7,5 cm) tartlet molds
1. Combine whole wheat and all purpose flours together with salt in a large bowl. Add coconut oil and quickly rub between your fingers until the mixture is crumbly. Add sour cream and honey and mix; the mixture will begin to come together. Add the water and mix until the dough forms. Knead it a few times, then separate into two portions. Flatten each one into a five-inch disk and wrap in plastic wrap. Refrigerate for 20-30 minutes.
2. Preheat oven to 375ºF/190ºC. In another bowl, combine peaches, blackberries, brown sugar, lemon juice, lemon zest and corn starch and let stand 15 minutes. If the fruit is very juicy add more corn starch. Right before adding the filling to the shell, mix in the mint leaves.
3. Once the dough has rested, take it out of the refrigerator and let stand for 15 minutes to soften slightly. Take one of the disks, give it a knead or two and then roll out with a rolling pin between two wax paper sheets into a 12 inch (30 cm) circle. Repeat with the remaining dough.
4. To assemble and bake:
For a full-sized pie, remove the top wax paper from a sheet of the rolled out dough and invert it into a 9 inch (22,5 cm) pie pan. Fold in the edges. Spoon the filling into the pie shell. You can either make a top crust or a lattice top with the second sheet of the dough. For the top crust, invert the second sheet of the dough over the filling, trim any extra dough and seal the edges together, fluting them with your fingers and make six symmetrical vent holes in the center. Alternatively, make a lattice top by slicing the second sheet of the dough into 1/2 inch (1,25 cm) strips. Place the strips in an interlacing fashion 3/4 inches (2 cm) apart over the filling, securing the edges to the pie shell. Bake the pie for 45 minutes to one hour, until the crust is golden and the filling is bubbling. Let cool in the pie shell on a wire rack for at least one hour before serving.
If making mini-pies, use one of the sheets of dough to cut out six disks with a cookie cutter slightly larger than your tartlet molds. Invert them onto your molds, pressing gently to fit the molds' shape. Spoon the filling into the molds (you may have some left over). You can then either cut out six more disks from the remaining sheet of the dough to make a top crust, or make lattice tops for the pies. Place the pies on a cookie sheet and bake at 375ºF/190ºC for 25-30 minutes, until the crust is golden and the filling is bubbling. Let cool for 15-20 minutes.
Sprinkle with powdered sugar if desired before serving.