Monday, August 27, 2007

July: Peach, Apricot, and Cherry Pie

from Martha Stewart's Baking Handbook

All-Purpose Flour for dusting
Pate Brisée
1 pound fresh, ripe peaches, pitted and sliced into 1/4 inch thick wedges
1 pound fresh, ripe apricots, pitted and sliced into sixths
1 pound fresh, sweet cherries (like Bing), stemmed, pitted and halved
2/3 cup granulated sugar (makes for a tart pie, if you want it sweeter, increase to 3/4 cup)
3 tablespoon cornstarch
1/4 tsp coarse salt
Juice of 1 lemon (about 2 tablespoons)
2 tablesoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
Sanding sugar (or granulated), for sprinkling

On a piece of parchment paper generously dusted with flour, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim dough to a 1/2 inch overhang all around. oll out remaining disk of dough in same manner; transfer (on parchment) to a baking sheet. Chill pie shell and dough for 30 minutes until firm, about 30 minutes.

In a large bowl, toss together peaches, apricots and cherries. Add the granulated sugar, cornstarch, salt and lemon juice; toss to combine. Remove baking sheet from the refrigerator; transfer dough to a clean work surface. Using pastry cutter (preferably fluted) or sharp knife, cut dough into 3/4 - 1 inch wide strips.

Spoon the chilled mixture and any juices into the chilled pie shell, mounding fruit slightly in the center. Dot with butter. Brush the rim of the pie shell with butter. Weave a tight lattice of dough strips on top of the fruit. Using kitchen scissors, trim dough strips to a 1/2 inch overhang; gently press top and bottom pieces to seal. Fold edges over and under, and crimp edge as desired.

In a small bowl, whip together egg yolk and cream; brush on latice and edge of pie shell, being careful not to let it pool. Generously sprinkle entire surface with sanding sugar. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, pre-heat the oven to 400 degrees, with the rack in the lower third.

Place pie on a parchment-lined baking sheet. Bake until the crust begins to turn golden, about 20 minutes. Reduce oven temperature ro 350 degrees. Continue baking, rotating sheet halfway through, until the crust is deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more. Transfer to a wire rack to cool completely.

The pie is best eaten the same day it is baked, but it can be kept at room temperature, loosley covered in plastic wrap, for up to 2 days.

Posted by Maria @ 9:40 AM