|Slice where you live like pie / Lemon yoghourt
||[Aug. 25th, 2009|11:49 pm]
WELCOME BACK TO THE INTUITIVE KITCHEN|
Peaches are only in season for a little while and canned peaches can go to hell. To hell! So, peach pie season. How do you make a good peach pie?
Crust: I used Bittman's from "Everything". For some reason, since he wrote that he went on to claim, in "Vegetarian Everything", that he doesn't like double-crust pies. What a goof! Anyway, 2 and a quarter cups all-purpose flour. 1 teaspoon salt. Two teaspoons sugar. Pulse them twice in the cuisinart.
The cuisinart? Yeah every time I made pie crust I did it by hand using the Alford and Duguid method (freeze the butter and grate it on a box grater -- pretty cool!) which kind of... didn't work. But the cuisinart is actually totally miraculous and I made a goddamn excellent pie crust for the first time ever.
IT TURNS OUT for pie crusts, you have to do it RIGHT. Which is to say: if it is acting up, or not coming together IMMEDIATELY and behaving TOTALLY WONDERFULLY, you're boned, and should start over. If the pie crust is going to work, it will do so from the very beginning. Sad news, but... it's also not hard. Listen up.
Pulse the dry a couple times, like I said. Add the butter -- one cup, nice and cold, chopped into SIXTEEN PIECES -- just by dropping it onto the mix. BY THE WAY did you put the PASTRY BLADE in the cuisinart? The soft, not a blade one? Hope so.
Use organic butter, please. It really matters -- fuck cows! it TASTES better.
Okay now run the cuisinart FULL BLAST for TEN TO TWELVE SECONDS ha ha. No, don't time it. Watch it and when the butter sort of goes away -- blends in with and gets coated with flour in little pieces, you're done. It is OKAY to go a bit overboard! Not so much UNDERboard.
Put it in a COLD bowl, add six tablespoons water, and holy crap it's just making a beautiful perfect ball! Divide it into one ball 2/3 another ball 1/3 and put them in the fridge for a while. EVERYTHING you do with the crust should be on a COLD SURFACE. Run your rolling surface under a cold tap before each rolling! Keep your hands cool. Roll on a table that is NOT right next to your preheating oven. IF THE BUTTER TURNS LIQUID YOU'RE DONE FOR.
That's kind of what Bittman says but whatever.
Peaches time. I used a technique drawn very closely from, uh, Sir Gawain. On Chowhound.
Okay so whatever use the best peaches you can find. LEAVE THE SKINS ON. Don't boil them. Cut them into little bits and put them in a bowl and add some sugar, a bit of salt, a little nutmeg. You should probably add some lemon juice but I never remember to have a lemon when I make pie! SHAME ON ME!
Let them sit for a long time, and then put them in a colander over the SAME BOWL and let them sit EVEN LONGER. Look at all that juice! THAT JUICE RUINS LESSER PIES. BUT WE WILL FIX IT.
Put the juice in a POT and BOIL IT DOWN (slowly) to a THICK SYRUP then toss the syrup with the peaches and some tapioca flour. THE BEST PIE FILLING? YES but only until apples are in season.
Roll the crust out (this takes some practice and you are just going to have to work on it) and put it in the pan and put the peaches in it and stuff. SPREAD MILK ON TOP with a pastry brush. Good old milk slop it on. 450 for ten minutes, 350 for another 40 to 50. Here's how it should look:
Here's how it should taste:
OH MAN YESSSSSSSSSSSSSSSSSSSSSS
We had it with Mapleton's Organic Lemon Frozen Yoghurt. Lovely combination!
Here are the inspirations for the title of this post:
Don Caballero: Slice where you live like pie
Caribou (Manitoba): Lemon Yoghourt
For more pictures of the pie, and some other interesting things, there's a flickr set. Notable? A photo of the Cream And Tomatoes dish from a previous entry in this series in progress. With tomatoes from our garden yay!