Jersey Fresh Peach Pie
Margate Farmers Market: Johanna R. Johnson, Ed. D.
(Pre-heat oven to 450 degrees.)
2 ¼ cu all purpose flour
2 tbsp sugar
¼ tsp fine sea salt
2 sticks chilled unsalted butter, cut into ½ inch cubes
4 tbsp ice water, plus more as needed
10 ripe but firm peaches
1 lemon, juiced
½ tsp almond extract
2/3 cu all purpose flour
1 cu sugar (1/4 cu more if depending on sweetness of peaches)
½ tsp ground cinnamon
1/8 tsp ground nutmeg
½ tsp fine sea salt
3 tbsp unsalted butter, cut into small pieces
To make the crust, in a food processor, combine the flour, sugar, salt and cold butter
Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a ball. If the mixture is a bit dry, add more ice water by the tablespoon until it comes together.
● Gather the dough into a ball. Divide into half, shape each into a disk. Wrap each with plastic wrap and chill at least 30 minutes.
● Flour a rolling pine and roll out one disk to about 12 inches. Place in a 9 “ pie plate with ½ inch overhang. (You can roll out the second disk and cut strips for a lattice pie.)
To make the filling:
● Peel and cut peaches into ¼ inch slices (yields about 7 cups) into a large bowl and toss with the lemon juice and almond extract. Whisk the flour, sugar, cinnamon, nutmeg, and salt in another bowl. ● Stir the flour mixture into the peaches and mix well.
● After pouring the peaches into the pie curst, scatter with the pieces of butter. Roll out and cover the peaches with the top crust. Pierce with a fork in several places across the top crust. (Or if you want to do a lattice pie, weave the strips on the top of the pie.) Crimp and seal the edges to seal. Beat the egg with 1 teaspoon of water or milk, and brush the top of the pie and crust edge with egg mixture.
● Bake in the oven for 10 minutes, and then lower the heat to 350 degrees and bake until the crust gets brown (about 40-50 minutes). If the edges begin to brown too fast, cover it with strips of aluminum foil halfway through the baking time.
● Cool on a rack 30 minutes before cutting.
(Recipe Source: Anne Thornton, Television Food Network, 2015)