Peach Each Pie Recipes for Summer Delights

Glassboro, NJ (Aug 28, 2018) - New Jersey peach pies perfume the air and tantalize the senses at farmers markets during July and August, when amateur bakers all over New Jersey present their delicacies for judging. Winning pies at each market go on to be judged for two ultimate first prizes (one in north; one in south Jersey) of $300 each. The “Perfect Peach Pie” contests are sponsored each year by the New Jersey Peach Promotion Council. This season had nine finalists. Below is a selection of winning recipes.

Peach Pie: Carolyn Trusso, Brigantine

2 ½ cups flour
1 T sugar
¼ t salt
1 ¼ sticks butter
1/3 cup Crisco
6 T water
Mix to form 2 crusts

Filling
2 pounds NJ peaches peeled and sliced
2/3 cup sugar
½ cup flour
½ t cinnamon

Bake at 400 for 20 minutes
Reduce heat to 350 and bake 40 minutes
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Peaches and Dreams: Sophia Bermeo, Nutley

Crust:
2 Cups Flour
1 Teaspoon Salt
1 Stick Unsalted Butter
¾ Cup Well Chilled Shortening
4-8 Tablespoons Ice Water
Blend flour & salt in large bowl. Cut shortening & butter into flour mixture until coarse crumbs form. Stir in just enough water with fork until dough holds together. Divide in half and shape into discs. Wrap in plastic and chill for 30 mins.

Filling:
8 ripe peaches, peeled, pitted and sliced
1/2 cup sugar
1/4 cup Jack Daniel’s Tennessee Whiskey
Pinch salt
4-5 tablespoons cornstarch
Egg wash
Sugar for sprinkling
Put the peaches, sugar, whiskey, and salt in a big bowl and let them sit for at least 30 minutes, but longer is better. Strain the peaches and mix the juices with the cornstarch. In a saucepan, cook the cornstarch mixture until it is thick and translucent. Add the thickened juices back to the peaches in a large bowl.
Roll out the pie dough and put it in a 9-inch pie dish. Fill with peaches and create the lattice top.

Baking
Preheat oven to 425°F Brush top of pie with egg wash and sprinkle with sugar. Bake on a baking sheet (in case the juices run over).
After 30 minutes, drop the temperature to 350 and continue baking until the filling is bubbling and clear. This can take anywhere from 30-45 additional minutes and you may need to tent the edge of the pie if it starts to brown before the middle is done.
Cool completely before slicing or the filling will be sloppy; tasty, but sloppy.
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Peach-Berry-Ginger Crisp: Wendy Rosenthal, West Windsor
(From "Cookies Unlimited" by Nick Malgieri)

6 cups white or yellow peaches, washed, dried, and cut into 1” chunks
freshly squeezed juice of half a lemon
¼ cup granulated sugar
1 cup blackberries, rinsed and dried
2 tbs. granulated sugar
1 tbs. cornstarch
2 tbs. crystallized ginger, sliced thin
5 tbs. butter
½ cup flour
½ cup oats
¼ cup brown sugar
1 tsp. cinnamon
¼ tsp. salt
5 gingersnap cookies, recipe following
Mix peaches with sugar and lemon; set aside for 5 minutes. Mix berries with sugar; set aside for 5 minutes.
Add berries to peaches; add cornstarch and ginger and stir gently to combine.
In the bowl of a food processor, add butter, flour, oats, sugar, and spices and pulse until mixture is crumbly. Break up cookies and add to mixture, pulsing until just combined.
Butter a 9 x 12 glass baking dish. Pour in fruit, making sure to distribute berries as even as possible. Sprinkle topping evenly, making sure to cover all of the fruit.
Bake in a 350-degree oven until browned on top, approx.. 25 minutes.
Serve warm with ice cream or whipped cream.
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Peach Pie: Sarah Deller, Edison

Vanilla Sugar:
1 Vanilla Bean
½ cup + 2 TBSP sugar

Crust:
2 ¾ cups flour + extra for rolling
1 TBSP vanilla sugar (inclusive above)
½ tsp. kosher salt
1/3 cup vegetable shortening, cold
10 TBSP. unsalted butter, cold
6-8 TBSP water, cold

Filling:
4 cups Yellow Peaches, peeled & sliced
2 cups White Peaches, peeled & sliced
1 TBSP lemon juice
½ cup vanilla sugar (inclusive above)
¼ cup packed light brown sugar
3 TBSP cornstarch
1 TBSP tapioca (Ground)
¼ tsp. salt
2 TBSP unsalted butter

Topping:
1 TBSP heavy cream
1 TBSP vanilla sugar (inclusive above)
2 TBSP coarse sugar

Make Vanilla Sugar:
In Food Processor, add ½ cup + 2 TBSP sugar. Scrape out vanilla bean into the sugar. Process until combined.
Make Pie Crust:
In Food Processor, combine flour, vanilla sugar, & salt. Add shortening & butter. Mix just until combined. Add cold water thru feed while running. Careful not to over-mix. Remove & divide dough into two disks & wrap in plastic. Refrigerate at least 45 minutes before using.
Make the filling:
Add lemon juice to bowl. Add peaches to bowl as you are slicing. In 2nd smaller bowl, combine both sugars, cornstarch, tapioca, & salt. Add sugar mixture to peaches & gently stir to combine.
Assemble Pie:
Place a Foil-lined Baking Sheet in the lower rack of the oven to warm.
Pre-heat Oven to 400*
Roll out 1 dough round on floured surface until large enough for pie plate & put dough in dish, trimming any excess.
Roll out 2nd dough & use cookie cutter to carefully cut-out a shape or shapes as vent holes.
Pour filling into pie crust.
Cut the 2 TBSP butter into little dabs & place on top of pie filling.
Carefully apply top crust on top of pie.
Trim any overhang.
Pinch edges together.
Brush pie w/ heavy cream.
Sprinkle w/ vanilla sugar first, then coarse sugar.
Bake pie on pre-heated Baking Sheet for 60 minutes, tenting pie crust w/ foil if getting too brown the last 20-30 minutes or so.
Let pie cool at least 3 hours before slicing.
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New Jersey Peach Pie: Sage & Hallee Adelman, Margate

Filling
5 lbs Fresh New Jersey Peaches
2 tbsp brown sugar
1 cup cane sugar
½ cup flour
1 tbsp cornstarch
1 tsp lemon juice
¼ tsp lime juice
2 generous pinches of organic cayenne (1 for reduction)
1 pinch salt
2 splashes (approx. 2 tbsp) bourbon whiskey for reduction (Jefferson’s Reserve®)
2 pinches cinnamon
1/8 tsp vanilla
Peel and slice peaches. Put half the cane sugar and salt on peaches and let them sit for 20 mins. Strain juice in sauce pan, mix with vanilla, bourbon, cayenne & reduce. Let cool.
Take strained peaches and mix in dry mix of blended flour, cane & brown sugar, cornstarch. Toss & add cayenne & cinnamon. Add lemon & lime juices. Mix in reduction.
Pour filling over pie crust. Convection bake 350 approx. 45 mins to an hour or until bubbly and reduced.

Pie Crust
2 ½ cups flour (Nitty Gritty®)
1 tsp salt
8 tbsp sugar
19 tbsp butter (Icelandic® or Kerry Gold®) freeze in tbsp slices
2 egg yolks (save whites)
3 tbsp ice water
1/8 cup sour cream

Put all flour, salt, sugar in food processor. Pulse twice.
Add frozen butter & process until “pebbly”
Add egg yolk & process 4 seconds.
Add ice water & pulse 4 times.
Add sour cream & process. (If sticky, add additional flour until smooth.)
Form into 2 balls & refrigerate in saran overnight.

Roll bottom crust between floured saran. Fold & place in pie dish (remove saran). Brush with saved egg white. Place in freezer 20-30 mins & make filling.
Roll out top crust and use NJ Cookie Cutters to make designs. Paint with egg & sugar. Bake cookie designs separately at 350 until golden.
Add filling to the bottom crust and convection bake on 350. Cover the edges with foil (or silicone cover) to prevent burning. DECORATE & BRING TO PIE CONTEST
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Country Peach Pie: Sheila Amendolia, Hammonton

2 Refrigerated Pie Crusts
6 Cups Sliced Peeled Fresh Peaches
2 Tsp. Lemon Juice
½ Tsp. Grated Orange Zest
½ Cup Sugar
¼ Cup Brown Sugar
¼ Cup Minute Tapioca
¼ Tsp. Ground Nutmeg
¼ Tsp. Cinnamon
1/8 Tsp. Salt
1 Tablespoon Butter
Powdered Sugar (if desired)
Directions:
1. Line a 9-inch pie plate with one crust. Set aside. In a large bowl, combine the peaches,
lemon juice and orange zest. In another bowl, combine sugar, tapioca, nutmeg, cinnamon and
salt. Add to peach mixture, toss gently to coat. Pour into crust, dot with butter.
2. Roll out remaining crust, cut into strips of various widths. Arrange over filling in a lattice
pattern. Trim and seal strips to bottom crust. Lightly flute edge. Cover edges loosely with foil.
3. Bake at 400 degrees for 40 minutes. Remove foil and bake 15-20 minutes more until crust is
golden brown and filling is bubbly. Cool on wire rack.
4. Serve warm with a sprinkle of powdered sugar. Enjoy!
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