• Gourmet 696

    From Dave Drum@1:261/38 to All on Fri Apr 17 05:41:56 2015
    * Originally in: fido.HOME_COO

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Honey Caramel Peach Pie
    Categories: Pies, Fruits, Desserts, Pastry, Citrus
    Yield: 6 servings

    3 lb Ripe peaches
    2 tb Cornstarch
    1 1/2 tb All-purpose flour
    2 ts Fresh lemon juice
    1/2 ts Cinnamon
    1/4 ts Salt
    1/2 c + 1 tb sugar; divided
    1/4 c Mild honey
    2 tb Water
    3 tb Unsalted butter
    All-butter pastry dough
    1 tb Whole milk

    Cut an X in bottom of each peach, then blanch peaches in
    batches in boiling water 15 seconds. Transfer with a
    slotted spoon to an ice bath to stop cooking. Peel peaches
    and cut into 1" thick wedges.

    Toss peaches well with cornstarch, flour, lemon juice,
    cinnamon, and salt in a large bowl. * Put a foil-lined
    large baking sheet in lower third of oven and preheat oven
    to 425+.F/218+.C.

    Bring 1/2 cup sugar, honey, and water to a boil in a 1
    1/2 to 2 qt heavy saucepan over medium-high heat,
    stirring until sugar has dissolved, then wash down any
    sugar crystals from side of pan with a pastry brush dipped
    in cold water. Boil without stirring, swirling pan
    occasionally so caramel colors evenly, until dark amber,
    about 5 minutes.

    Remove from heat and add butter, swirling pan until butter
    is melted. Pour over fruit and toss (caramel may harden
    slightly but will melt in oven).

    Roll out 1 piece of dough (keep remaining piece chilled)
    into a 13" round on a lightly floured surface with a
    lightly floured rolling pin. Fit into a 9" pie plate. Trim
    excess dough, leaving a 1/2" overhang. Chill shell while
    rolling out remaining dough.

    Roll out remaining piece of dough into an 11" round on a
    lightly floured surface with a lightly floured rolling

    Transfer filling to pie shell, mounding it. Cover pie with
    pastry round. Trim with kitchen shears, leaving a 1/2"
    overhang. Press edges together, then crimp decoratively.
    Brush top all over with some of milk, then sprinkle with
    remaining Tbsp sugar. Cut 3 steam vents in top crust with
    a paring knife.

    Bake pie on hot baking sheet 20 minutes. Reduce oven
    temperature to 375+.F/190+.C. Continue to bake until crust
    is golden-brown and filling is bubbling, about 50 minutes
    more. Cool pie to room temperature, 3 to 4 hours.

    Recipe by Ian Knauer

    July 2009 | Gourmet

    Serves 8

    MM Format by Dave Drum - 02 July 2009

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