Heat on medium low, stirring constantly, until juices thicken up. Stir together until cornstarch is dissolved. Place the juice into a small saucepan, and add in cornstarch while the juice is still cold. You should notice that juice is draining into the bowl. Give it a gentle stir once or twice during this time. Let the fruit sit and juice for about 20-30 minutes. Place everything into a large strainer, and set it over the bowl. In a large bowl, stir together the peach slices, blackberries, and sugars. Peel peaches by placing them in a pot of boiling water for 2-3 minutes, and then removing and placing in an ice bath. (Can keep in the fridge for about a week, or in the freezer in an airtight container for a few months.)ĥ cups ripe peach slices (about 6 peaches - dependent on size of fruit) Gently separate the dough into two equal balls, flatten slightly into round discs, cover with plastic wrap, and let them chill in the fridge for a minimum of an hour. Overworking the dough causes more gluten development to form, and we don't want that to happen as it causes your crust to be tough! The goal is to work the dough as little as possible. I scoop up the flour bits, place them on top of the dough, and then fold them in. Very gently work with your hands to bring the dough together a bit more. The dough will look very shaggy and flour-y at this point, that's just right. Once the dough has started to come together, turn out onto a lightly floured surface. Pour water mixture over the flour-butter mixture. *I will do this at the start of the baking process, and place in the freezer to really cool down. Add enough cold water until it equals 1/2 cup total. Place 2 teaspoons vinegar into a liquid measuring cup. I like to work it with my hands to break the chunks up at the end as you don't want them to get too small. You want the butter to be in pea-sized pieces. Add in cold butter, and use a pastry blender, fork, or a grater (if butter is frozen), to cut in the butter. In a medium bowl, combine the flour, salt, baking powder, and brown sugar. *I first saw that tip on Zoe Bakes instagram! She is a genius.ġ/2 cup minus 2 teaspoons very cold water It juiced like crazy, and we then took the juice and cooked it with a bit of cornstarch until it thickened up, and then added it back to the fruit and placed it in our pie crust! Total lifesaver. For this pie we let the cut peaches sit in a strainer with the sugar for about 20-30 minutes. One question that a ton of you asked was how to avoid soupy pie fillings! (These also contribute to the dreaded soggy crust crisis!) Whenever you're dealing with a very juicy filling (think berries, cherries, super juicy stone fruit, etc), it's a good idea to cook the filling before baking the pie. We filmed a tutorial for this peach pie, and it can be found on my instagram stories in the highlight section, along with a separate pie Q & A video series we did answering the most commonly asked questions we get about how to get the flakiest, prettiest, tastiest pie! Seriously, the shy introvert in me was so nervous have another blind baking date, but it was amazing! Kristie is seriously as sweet as she looks on her instagram, and I am so excited about our new friendship. It was friendship at first sight when I opened my door at 8am on Saturday morning (yes we're both a little crazy! haha), and we instantly bonded over our love for food, good brunch places, photography, instagram craziness, and stories about dumb boys.haha. I had followed Kristie from The Sweet and Simple Kitchen on instagram for a while now, and a couple weeks ago she messaged me asking to have a baking date! It was reminiscent of my very first insta-friend meet-up with my now good friend Amy, minus the sleepover that Amy and I had. Now, social media is sometimes the worst.but sometimes it's the absolute best. Sweet peaches are made even better by the pop of flavour that tart blackberries bring (I'm a huge fan of tart things!), and be sure to add a scoop of ice cream on top to really take this pie to the next level. Say hello to your new favourite Summer pie! Peaches and blackberries are a match made in heaven.
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