Plated + Served: Ain’t That Just Peachy!
You remember the motto of the U.S. Post Office, right? The one that goes… “Neither snow, nor rain, nor heat nor gloom of night…?” Well, this morning, under dark, ominous clouds, heavy winds and thunder, we decided to apply that same adage to shopping at the farmer’s market. Why, you ask?
Peaches are in season!
Peaches are the Zelda Fitzgerald’s of the fruit world. They are delicate and fragile and bruise easily… and yet, they liven up everything they come in contact with and when ripe, they’re a heck of a lot of fun.
There is nothing like a perfect, luscious peach with its intoxicating aroma and dripping, flavorful juices. I sometimes feel like I ought to stand in the tub while I eat one.
There are two types of peaches, freestone and cling (but many varieties). How do you know which is which? Cut into the peach along the natural seam and all the way around and then twist it gently in opposite directions. Freestone peaches separate easily. Cling, well, the pit clings, so you have to use a paring knife to separate the flesh from the pit.
Always look for peaches that are somewhat firm, yet yield slightly to pressure. Store your peaches at room temperature on a counter or shelf, separated from each other. Don’t pile them into a bowl like you would apples… that will just bruise them.
The best test is the easiest: Does it smell like a peach? Then it’s ready!
Perfect Peach Pie you’ll need… Preheat oven to 400°F. cooking know how…
2 refrigerated pie crusts
1 tablespoon sour cream
1¼ cup sugar, plus one teaspoon
5 tablespoons flour
1 teaspoon cinnamon
5 cups peeled, pitted and sliced fresh peaches
1¼ tablespoon lemon juice
1 egg, well beaten
Remove pie crusts from box but leave in pouches; microwave 20 seconds.
Remove crusts from pouches and place in a large bowl with the sour cream; mix well.
Divide the dough in half and roll out half the dough on a lightly floured surface until thin; place in a 9-inch pie plate. Roll out other half of dough and set aside.
Mix 1¼ cups sugar, flour and cinnamon together in a large bowl; add the peaches and lemon juice and stir gently.
Pour the fruit into the dough lined pie plate; drape the remaining sheet of dough on top. Crimp the two pieces together around the plate’s edge with a fork. Gently stick the fork into the top crust several times to vent the pie.
Brush the top of the pie with the beaten egg; sprinkle with the remaining teaspoon of sugar.
Bake for 15 minutes on the middle rack of the oven; reduce the heat to 350°F and bake 30 to 40 minutes longer or until the top is golden brown. Cool for several hours before serving.
To easily peel peaches, make a small “X” on the bottom of the peach using a paring knife. Drop peaches into a pot of boiling water for 1 to 2 minutes. Remove with a slotted spoon and drop into a large bowl filled with iced water. The peach skin should easily slip off!
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Sour cream with the pie crust? I didn’t know this trick. I assume it’s to add moisture and flavor.
You are correct… to add moisture, flavor and, get ready for it: fat. Fat is flavor, remember, and the sour cream will not only make the crust more pliable, but will give it a tiny bit more flake than you usually get in store-bought refrigerated crusts. Try it and let me know!