When people say “You and your husband are both chefs? You must eat so well at home!” I just have to laugh. Cooking is the love of my life but after doing it at work all day every day we usually order take out and relax on our day off.
But lately things have been different for me…
Having recently stepped down from my position as executive pastry chef with Neighborhood Restaurant Group I find myself with an uncontrollable need to cook at home. Whether it’s a favorite classic dish I’ve been making for years or something new I’ve never done before I am LOVING this new found love of my home oven. And I can’t think of a better time of year to play with food. Summer brings some of my favorite fruits and veggies. Sweet corn ice cream, Sour cherry scones and my favorite so far this week: Peach-Ginger Pie. Absolutely loved making and eating this. Kyle even had a giant slice for breakfast the past 2 days. I should be careful though… He might get used to this!
I used my trusty all butter, vodka pie crust, (found here) but feel free to use your favorite recipe. Just make enough for a double crust pie. If you use my recipe from the post a half batch will be enough for one double pie crust, (correct size shown below.)
4.5 cups AP Flour
2 tsp salt
3 sticks butter (12 ounces cubed and chilled)
1/4 cup ice water
2 TBPS chilled vodka
1 egg for egg wash during assembly
3 TBSP Raw Sugar
1) Mix together dry ingredients in a large bowl. Add butter and use hands or forks to cut butter into the flour. Keep going until the butter is no longer viseable but stop before the dough starts to come together. Alternatively you can use a stand mixer with a paddle attachment to cut the butter into the flour but keep it on a low speed and don’t let it overmix
2) Add the chilled water and vodka and use hands to bring together into a dough. If it seems a little dry add more water ¼ tsp at a time up to 1 tsp.
3) Divide into 2 packets and allow to rest at room temperature (yup, you read that right, room temperature) 1-6 hours.
2.5-3lbs / 7-8 Ripe Peaches (I prefer yellow for their flavors but white will work as well)
3/4 cup sugar (amount depends on tart the peaches are)
Zest of 1 lime
Juice of 1-2 Limes (2 TBSP)
1 tsp salt
1/2 tsp ground cinnamon
2.5 TBSP sugar free pectin (If you can’t find this use 2 tsp cornstarch in it’s place)
2 TBSP cornstarch
1 tsp fresh grated ginger
3 TBSP diced candied ginger
1) Bring a 4 qt pot of water to a boil. Cut an X in the bottom of each peach and plunge into water, fully submerging, for 30-45 seconds or until the skin begins to peel off. Use tongs to remove the peaches from the boiling water and place directly into ice water to stop the cooking. Once this is done with all the peaches remove from ice water and peel the skins using a knife. They should come off easily. Cut each peach into 24 wedges and place in a large bowl
2) add to the large bowl 1/2C sugar, and cinnamon. Allow to site 60 minutes. After 1 hour has passed strain the liquid into a small pot. In a small bowl combine pectin and remaining sugar (use between 2TBSP and 1/4 cup sugar depending on how tart the peaches are.) Add the sugar/pectin mixture to the pot and bring to a simmer to thicken, whisking to avoid scorching.
3) Sift cornstarch over the peaches and toss with the candied and fresh ginger. Add the hot sugar syrup mixture.
1) Preheat oven to 400 degrees (convection) or 435 degrees (still.) Roll out one piece of dough to about 1/4 inch thickness. Line the bottom of a 9″ pie pan with the dough. Allow a bit of overhang so you have extra dough to work with.
2) Whisk the egg with 1 TBSP water to make egg wash
3) Fill the dough with the peach pie filling, you may have a little extra depending on the exact dimensions of your pie pan. Roll out the 2nd piece of dough to the same thickness and cut out any decorative pieces from the dough, (I did circles.) Brush a bit of egg wash onto the bottom crust then place the 2nd piece of dough on top of the pie, pressing to gently seal the two pieces of raw dough. Use a pair of kitchen shears or a sharp pairing knife to cut the edge of the crust to the size you want it. Crimp and shape edges as desired. Lightly brush with the egg wash and sprinkle with raw sugar. Be careful not to let the egg wash pool or it may burn. A very light brush should do it.
4) Place the pie on a shelf set in the bottom 1/3 of the oven. Bake for 20-25 minutes or until crust begins to brown. Turn oven down to 350 degrees and bake an additional 25-40 minutes or until the pie is bubbling and the color is a beautiful golden brown. You may want to place a tray under the pie the last 15 minutes to catch any juices that bubble over.
5) Cool at least 2 hours before slicing and serving. Store covered at room temperature up to 3 days or covered in the refrigerator up to 5 days, although I doubt it will last that long!