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Pate Brisee:
In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/4 cup (60 ml) ice water in a slow, steady stream,
through the feed tube until the dough just holds together when pinched. If
necessary, add more water. Do not process for more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening
each half into a disk, cover with plastic
wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
Peach
Filling:
Meanwhile, dip the peaches into a large pot of boiling water for about
30 - 60 seconds, depending on the ripeness of each peach. Transfer
the fruit to a large bowl of ice water (this stops the cooking
process). The skins should now slip easily off the peaches. Cut the
peaches in half, remove the stones, and cut the fruit into slices.
Place the peach slices in a large bowl and toss with the sugar, tapioca,
lemon juice, salt, and butter. Cover
the bowl with plastic wrap and let stand, at room temperature, for about 30 minutes so the peaches have time to release their juices, the sugar can dissolve, and
the tapioca becomes nice and plump.
After the dough has chilled sufficiently,
remove one portion of the dough from the fridge and
place it on a lightly floured surface. Roll the pastry into a
12 inch (30 cm) circle. (To prevent the
pastry from sticking to the counter and to ensure uniform thickness, keep
lifting up and turning the pastry a quarter turn as you roll (always roll from
the center of the pastry outwards).)
Fold the dough in half and gently transfer to a 9
inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging
pastry under itself, crimping as desired. Refrigerate the pastry, covered
with plastic wrap, while you roll out the second round of pastry.
Remove the second round of
pastry from the refrigerator and roll it into a 12 inch (30 cm) circle. Transfer
to a parchment lined baking sheet, cover with plastic wrap, and place in the
refrigerator.
Preheat the oven to 400
degrees F (205 degrees C)
and place the oven rack in the lower third of the oven.
Remove the pie
crust from the refrigerator and gently pour the peach filling
into the chilled pie crust. Moisten the
edges of the pie shell with a little water and then place the top
crust over the peaches. Tuck any excess pastry under the bottom crust
and then crimp the edges using your fingers or a fork. Using a sharp
knife, make 3 - 2-inch (5 cm) slits from the center of the pie out
towards the edge of the pie to allow the steam to escape. Lightly
brush the top crust with cream and sprinkle with a little granulated white
sugar.
Bake the pie for
about 45 - 60 minutes or until the crust is a deep golden brown color
and the juices are bubbling and thick. If the edges of the pie are
browning too much during baking, cover with a foil ring.
Place the baked pie on a wire rack
to cool for an hour. Serve at room temperature with softly
whipped cream or vanilla ice cream. Leftovers can be stored for a couple
of days at room temperature or in the refrigerator.
Makes one 9 inch (23 cm) pie.
Sources:
Beranbaum, Rose Levy. 'The
Pie and Pastry Bible'. Scribner. New York: 1998.
Daley, Regan. in the
sweet kitchen. Random House Canada. Toronto: 2000.
Waters, Alice. Chez
Panisse Fruit. Harper Collins Publishers. New York: 2002. |
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