It’s an initiative I call No Peach Left Behind, or what’s otherwise known as blanching. No matter where you buy peaches they probably cost too much – doesn’t everything? – so this week I’m going to show you, step by step, how you can get the most for your peach dollar by wasting less peach.
He probably thought he could bore me out of there, and he was right. At last, he mumbled something about the intersection of shipping costs – clearly, these things only traveled first class – demand, and the disadvantageous scale of small organic growers. If he was being watched by one of the local peach cartels, I didn’t want some thug planting a bomb under his pickup. He seemed at a loss for words, so I leaned in a little closer. I shouldn’t have to take out a second mortgage just to bake a pie. I explained that I like to make pies, but I thought the price of produce was getting out of hand. Makes one 9- to 10-inch pie, 6 to 8 servings.So I was having an otherwise great week when I walked into my local Too Expensive Food Emporium to buy peaches for the pie you see here and about had a heart attack when I saw the price per pound. NOTESġ/4 pound unsalted butter very cold, cut into small piecesĥ cups ripe Freestone peaches peeled* and sliced Makes one 9- to 10-inch pie, 6 to 8 servings. *Tip: To peel peaches, immerse in boiling water for 30 seconds. and continue baking for another 45 minutes. Combine with drained peaches, add lemon juice, and spoon mixture into the partially baked pie shell.įor Crumble Topping: Using fingertips, mix all the ingredients together. Cook over low heat until thick and clear, stirring constantly. Combine peach juice, cornstarch, spices, and salt in a small saucepan. BAKE FOR ANOTHER 4-5 MINUTES, or until the pie crust is starting to turn golden brown.Ĭool crust completely on a wire cake rack.įor Filling: Toss peaches with sugars. Place pie shell in oven back into the oven. Apply moisture proofing (1 large beaten egg or egg white) with a pastry brush on the bottom of the crust and about an inch up the sides. OR- For additional (optional) moisture-proofing: Remove crust from oven when it has about 5 minutes left to bake. Return crust to oven and BAKE FOR ANOTHR 5-10 MINUTES, or until the pie crust is starting to turn golden brown. Remove from oven, carefully grab both sides of the parchment or waxed paper, and lift out the weights. BAKE FOR FOR 8-10 MINUTES with the pie weights.
PEACH CRUMB PIE FULL
Fill it 1/3 full with pie weights, beans or rice. If the dough is not well-chilled, freeze it for 5-10 minutes.Ĭut a piece of parchment or waxed paper so it can reach up the sides of the pan.
Take well-chilled crust from the refrigerator or freezer. Position the oven rack in the lower third of the oven, place a baking sheet in the oven and preheat it to 425 degrees F for 20 minutes before baking. Watch your crust carefully as it will burn easily. To Partially Blind Bake Pie Shell: You will bake shell for about 20 minutes total, until golden brown. Roll the dough into a circle, about 12- to 13-inches in diameter and 1/8 inch thick. Pat out the dough on a lightly floured surface and dust it lightly with flour. Form into a flattened ball, wrap in plastic wrap and refrigerate for about 1 hour. Add the butter and work into the dry ingredients using your hands until the mixture resembles coarse crumbs. For Crust: Combine the flour, sugar, and salt in a mixing bowl.