Recipes: 07.20.17

The Upper Crust

Anna Pump’s Peach Pie

Sybille Van Kempen told us that Loaves and Fishes uses her mother, Anna Pump’s, original recipe for its piecrusts. In her earlier books, the crust is made with a combination of butter and margarine. The all-butter recipe can be found in her “Country Weekend Entertaining,” co-authored with Gen LeRoy. This recipe makes enough for a double-crust pie in a nine-inch pie pan.

Makes six generous servings.

Crust:

2 cups flour

1/2 tsp. salt

12 Tbsp. cold butter, cut into small pieces

4 to 5 Tbsp. cold water

 

Filling:

6 cups peeled, pitted, and sliced fresh, ripe peaches

3 Tbsp. cornstarch

3/4 cup sugar

1/4 tsp. almond extract

1/4 tsp. grated nutmeg

Grated rind of one orange

 

Egg Wash Topping:

1 egg yolk

1 Tbsp. cream

3 Tbsp. sugar

 

Preheat oven to 375.

Place flour and salt in the bowl of a food processor fitted with a metal blade. Add the cold butter and pulse five times. With motor running, add the water. Process until the dough starts to stick together. Turn the dough onto floured work surface and shape it into a ball. Cover and chill 30 minutes.

Divide the dough in half. Roll one half to an 11-inch circle and fit it into a nine-inch pie plate.

Combine the filling ingredients in a bowl and spoon the filling into the unbaked pie shell.

Roll out the remaining dough to a 10-inch circle. Fit it over the peach filling. Crimp the pie edges together to seal. Cut six slits in an attractive pattern into the top crust. This will allow steam to escape.

For the topping, beat together the egg yolk and cream. Brush the egg wash over the pie and sprinkle with the sugar. Bake for 50 minutes, or until the crust is brown and the filling is bubbling. Cool to room temperature.

 

Cook’s Illustrated’s “The Best Pie Dough”

This is a recipe I have been using since it was printed in Cook’s Illustrated magazine in 1994. It will make an eight or nine-inch single pie shell.

 

1 1/4 cups all purpose flour

1/2 tsp. salt

1 Tbsp. sugar

6 Tbsp. chilled unsalted butter, cut into 1/4-inch pieces

4 Tbsp. chilled all vegetable shortening

3-4 Tbsp. ice water

 

Mix flour, salt, and sugar in a food processor fitted with a steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of flour. Cut butter into flour with five one-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four one-second pulses. Turn mixture into medium bowl.

Sprinkle three tablespoons of ice water over mixture. With the blade of a rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to one tablespoon more water if dough will not come together. Shape dough into ball with your hands, and then flatten into four-inch wide disc. Dust lightly with flour, wrap in plastic, and refrigerate 30 minutes before rolling.

If you want to make a double-crust pie, follow above recipe, increasing flour to two and a quarter cups, salt to one teaspoon, sugar to two tablespoons, butter to 11 tablespoons, shortening to seven tablespoons, and ice water to four to five tablespoons. Divide dough into 2 balls, one slightly larger than the other.