Peach Pie and LIghtening

Peach Pie!  Hint...Eat it at the lake on the beach.  That's how we do it.  

Actually, that's how we usually do it.  This year we have periodic heavy rain with lots of thunder and lightening.  I just came back from a hair-raising hike with my sister and a friend.  We got about 20 minutes out when the lightning started up all around us.  

First we ran away from the pond because of the lightning danger. 
Then we crouched down under some pine trees because of the heavy rain.
Then we remembered about the tree danger (lightening targets).  So we ran away from the trees.   
Then we ran to a low spot and laid down.  
Then we got really wet so we got up and decided to make a run for it to the car.
Then there were trees everywhere (after all, it's a forest), KABOOM!! so we ran willy nilly through them trying not to get too close to any single one.
Then we ran through a meadow, us being the tallest points for 100 feet on either side, squawking and screaming.
By then it was only 10 minutes at a full sprint back to the car, KABOOM!!  But this was only accomplished with much dodging of lightning strikes, short stops to panic and much yelling of instructions at each other that no-one paid any mind to.  KABOOM!!
Finally, wringing wet, hair standing on end, panicked and crazed, we arrived at the car, loaded 5 dogs in, jumped in ourselves, slammed the doors and sat panting and gasping for breath while the lightning crashed all around us.  

We'll be eating our peach pie indoors this afternoon.  Here's the killer recipe we use every year.  The crowd always begs for more.  Serve it warm from the oven with lots of soft, drippy vanilla ice cream on top.

Cooks Illustrated Fool-Proof Double-Crust Pie Dough

Makes enough for one 9-inch pie

2.5 cups all-purpose flour
2 T sugar
1 t salt
12 T unsalted butter cut into 1/4 inch pieces and chilled
8 T vegetable shortening cut into 4 pieces and chilled
1/4 cup vodka chilled
1/4 cup ice water

  1.  Process 1.5 cups flour, sugar and salt together in food processor until combined, about 5 seconds.  Scatter butter and shortening over top and continue to process until incorporated ad mixture begins to form uneven clumps with no remaining floury bits, about 15 seconds. 

  1.  Scrape down bowl and redistribute dough evenly around processor blade.  Sprinkle remaining 1 cup flour over dough and pulse until mixture has broke up into pieces and is evenly distributed around bowl, 4-6 pulses.

  1. Transfer mixture to large bowl.  Sprinkle vodka and ice water over mixture.  Stir and press dough together, using stiff rubber spatula, until dough sticks together.

  1. Divide dough into 2 even pieces.  Turn each piece of dough onto sheet of plastic wrap and flatten each into a 4-" disk.  Wrap each piece tightly in plastic and refrigerate for 1 hour.  Before rolling out dough, let it sit on counter to soften slightly, about 10 minutes.  (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month.  If frozen, let dough thaw completely on counter before rolling it out.  

The key to making a great peach pie is great peaches, of course.  I like to start with ripe and delicious local summer peaches from my farmer's market.  

To make the peach pie, cut up a bunch of peaches, put in the uncooked pie crust, sprinkle with flour every few layers of peaches.  To make 2 pies, use 3 T butter and 1 cup of brown sugar.  Melt the butter and sugar together in a sauce pan.  Pour half of the mixture over the top of the peaches in each pie.  Sprinkle with a little more flour.  Place top crust on top of pie.  Poke with a fork.  Bake about an hour at 350 degrees. 

7PM July 4, 2015  The view from the beach.  By now the skies have cleared.  

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