Jul 10, 2008

Peach Season

I got this great recipe and pie picture from here. My camera was dead at the time and we just couldn't wait that long and risk the pie getting cold. :p

6 firm-ripe white peaches, peeled and sliced (about 2 pounds)
1/3 to 1/2 cup granulated sugar
2 tablespoons flour
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg, or to taste
1 teaspoon lemon zest
2 tablespoons fresh lemon juice1/2 (17.3 ounce) package frozen puff pastry, thawed
1 large egg lightly beaten with
1 teaspoon water and a pinch of salt (for egg wash)
Almond Crunch Topping (recipe below)
Powdered sugar, to taste
1. Preheat oven to 400°. Combine first 7 ingredients in a large bowl.
2. Unfold 1 puff pastry sheet, and roll to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate, allowing edges to hang about 2 inches over rim. Add peach mixture, mounding in center of pastry. (Cup your hands around peach mixture, and push it toward center.) Bring corners of pastry to the center, leaving some filling exposed. Brush pastry with egg wash.
3. Press Almond Crunch Topping into pastry. Place pie plate on baking sheet, and bake at 400° for 40 to 45 minutes or until pastry is golden and filling is bubbly. (Lay a sheet of foil over tart if it begins to overbrown.) Cool slightly, and dust with powdered sugar. Serve warm with ice cream or frozen yogurt, if desired.

1/3 cup sliced almonds
2 tablespoons sugar
1/4 teaspoon cinnamon
Combine all ingredients in a medium bowl.

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