Post by Valerie on Jun 10, 2010 7:49:38 GMT -5
Best Fresh Peach Pie
From "The Best Recipe" by the editors of Cooks Illustrated Magazine
6 Cups Peaches (about 3 lb), peeled, pitted & sliced
1/4 to 1/2 cup granulated sugar
1/2 cup brown sugar
3 to 4 Tablespoons tapioca (depending on how juicy you like your pie)
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1 tablespoon minced crystallized ginger
* I also added 1/2 teaspoon each vanilla and almond extracts, but I think I should have only done about 1/4 teaspoon of the almond.
Mix all that together in a bowl and let it macerate for about 15 minutes.
If making an open top or lattice top pie, mix tapioca with 3/4 of the fruit mixture. After putting that in the crust top with the rest of the fruit. Otherwise, what tapioca is sitting on top of the fruit will bake into little hard things, rather than becoming clear and soft.
Put fruit mixture in the crust. Add top crust with slits and flute edge. Bake at 400° for 20 minutes, then reduce heat to 350° and bake for 30 - 35 minutes more, or until crust is golden and juices are bubbly.
I really like the way this tastes and how the tapioca makes the filling very clear and sparkly.
From "The Best Recipe" by the editors of Cooks Illustrated Magazine
6 Cups Peaches (about 3 lb), peeled, pitted & sliced
1/4 to 1/2 cup granulated sugar
1/2 cup brown sugar
3 to 4 Tablespoons tapioca (depending on how juicy you like your pie)
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1 tablespoon minced crystallized ginger
* I also added 1/2 teaspoon each vanilla and almond extracts, but I think I should have only done about 1/4 teaspoon of the almond.
Mix all that together in a bowl and let it macerate for about 15 minutes.
If making an open top or lattice top pie, mix tapioca with 3/4 of the fruit mixture. After putting that in the crust top with the rest of the fruit. Otherwise, what tapioca is sitting on top of the fruit will bake into little hard things, rather than becoming clear and soft.
Put fruit mixture in the crust. Add top crust with slits and flute edge. Bake at 400° for 20 minutes, then reduce heat to 350° and bake for 30 - 35 minutes more, or until crust is golden and juices are bubbly.
I really like the way this tastes and how the tapioca makes the filling very clear and sparkly.
