Brush the top of your pie with the egg wash.īake for 10 minutes then lower heat to 350º for an additional 30 minutes or until the top is golden and the fruit is bubbly.Ĭool before slicing and serve with hand-churned vanilla bean ice cream and a cup of coffee. In a small bowl, whisk the egg together with 1 tablespoon of water. Ingredients For the Crust: 1 cups (156.25 g) all-purpose flour 2 teaspoons granulated sugar teaspoon (0.25 teaspoon) salt cup (113.5 g) cold unsalted butter, cut into small pieces 3 to 5 tablespoons ice water For the Crumble: cup (41. (If covering the top of your pie completely with the top crust, make sure to cut slits in the top to allow the steam to escape) Decoratively crimp the edges. Roll out the second crust and decorate the top of the pie with a lattice top or any special way you like. Dot the top of the fruit with the pieces of the remaining two tablespoons butter. Remove pie pan from refrigerator and fill with the cooled mixture. Ingredients 7 cups fresh peaches, peeled and thickly sliced (can substitute frozen slices) 1/2 lemon, juiced 1 1/2 cups sugar 1/4 cup flour 1/2 teaspoon. Transfer dough to pie dish lift up edges and allow dough to. Roll dough on a floured surface to a 12'-diameter round. Stir in almond extract, nutmeg and three tablespoons butter. Let 1 disk of dough sit at room temperature 5 minutes to slightly soften. Reduce heat to low and cook until fruit is just slightly tender. In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Roll one half of the pie dough out to fit the bottom of your pie pan, allowing a 1″ over hang and place in the refrigerator until ready to use.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |