Peachy

Today I open a gift from the freezer. I defrost it for 3 minutes. It is a personal-size peach pie just for me. Because I worked hard this week, darn it!

While baking this confection took an afternoon, I am delighted I acted on the idea to make individual pies in a muffin tin and FREEZE them. They are perfect! We don't have too much pie, or too little.



The crust, peach pie filling, and whipped cream recipes below are all from my fave cookbook, Food to Live By.

Sweet Pie Crust
(Makes enough for 2 single-crust pies or 1 double-crust pie, 8 to 9 inches in diameter; also enough for 12 thick-crust muffin-sized pies AND 2 8-ounce ramekin pies)

Ingredients:
2 1/2 cups unbleached all-purpose flour, plus flour for rolling out the dough
1/4 tsp. salt
2 Tbsp. sugar
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water, or more as needed

Directions:
1. Place the flour, salt, and sugar in a food processor and pulse to blend. Add the butter and pulse until the mixture looks like coarse meal. **I just used a pastry blender.

2. With the machine running, add the ice water and process to combine, about 5 seconds. Do not allow the dough to form a solid mass or it will be tough. Test the dough by pinching a small amount between your fingers. If the dough sticks together, it is ready. If not, add an additional tablespoon of ice water, process briefly, and test again. **I used a combination of pastry blender, spoon, fork, and fingers.

3. Turn out the dough onto a clean work surface and divide it in half. Form the dough into two flat disks, patting it just enough to hold it together. Wrap the disks tightly in plastic wrap and refrigerate for at least 1 hour and up to 3 days. The wrapped dough can be frozen for up to 3 months. Let the frozen dough thaw overnight in the refrigerator before rolling out. **I didn't have the patience for all this. I wanted peach pie by 5:00! I formed the dough into two balls, kept them in the bowl, and put the bowl in the freezer until I was done making the filling!

4. Remove the dough from the refrigerator and unwrap it (for a single-crust pie you'll need one disk of dough; for a double-crust pie you'll need both disks). If it was refrigerated for more than 1 hour, let it sit at room temperature for 10 minutes to soften slightly. Lightly dust a work surface and rolling pin with flour. Roll the dough into a round about 1/8-inch thick and 2 inches larger than the pie plate. **I made my dough about 1/4-inch thick (I love thick, chewy dough!), and cut it to size with a cocktail glass dipped in flour.

5. Fold the dough in half or drape it over the rolling pin and transfer it to the pie plate. Press the dough firmly into the pie plate and brush off any excess flour with a pastry brush. If there are holes or cracks, patch them with small bits of the overhanging dough or press the dough back together. **I did lots of patching with my muffin-tin method, but they turned out delicious!

6. For a single crust pie, trim the dough with a pair of kitchen scissors, leaving a 3/4-inch overhang. Fold the edge under to form a double layer and crimp or flute it. For a double-crust pie, fit the dough for the bottom crust into the pie plate and trim the dough even with the rim. Roll out the second disk of dough. Place the filling in the bottom crust and place the dough for the second crust on top. Trim the top crust with scissors, leaving a 1/2-inch overhang. Fold the top crust under the edge of the bottom crust, and crimp or flute it to seal. Cut 3 slits in the center of the top crust with a sharp knife to allow steam to vent as the pie bakes. **I made a single crust pie, but made a crumbly-sweet topping from an apple crisp recipe.

Whoo!! That's a lot! This is going to be a LONG post! See ** for short-cuts!



Fresh Peach Pie

Ingredients:
1 egg white
About 12 medium-size (2 1/2 pounds) yellow-fleshed peaches, preferably freestone, or nectarines **Freestone would have been SO much easier. I think mine were the Cling variety.
1 Tbsp. fresh lemon juice
1 Tbsp pure almond extract
3/4 cup firmly packed light brown sugar
1/4 cup cornstarch
1/2 tsp. freshly grated nutmeg **Fresh? Right, right from the jar.
1/4 cup graham cracker crumbs

Directions:
1. Brush the bottom and side of the crust with the egg white and refrigerate it, uncovered, for at least 30 minutes or up to 4 hours. **I skipped this entire step. I didn't really see the point. If you know the reason, please fill me in.

2. Cut the peaches in half through the stem end. Peel the peaches, remove the pits, and slice each half into 4 or 5 wedges. Place the peaches in a medium-size bowl and add the lemon juice and almond extract. Toss to coat. **The process of peeling and slicing the peaches was tedious and ugly. I have since heard the note above about Freestone peaches (for which the peach pit separates freely from the peach flesh), and blanching peaches quickly in boiling water, then in ice water to easily remove the peels. They just, um, peel right off, or so I hear:)

3. Place the brown sugar, cornstarch, and nutmeg in a small bowl and stir to combine. Add this to the peaches and stir to coat the fruit thoroughly. Set the peach mixture aside.

4. With the bottom pie crust(s) in the muffin-tin or pie plate according to your method, spread the graham cracker crumbs evenly across the bottom of the pie crust(s). Spoon the peach mixture over the graham cracker crumbs.

5. Follow the above directions for the top pie crust if you are using it, or sprinkle on the crisp topping if you are using that. Transfer the pie(s) to the freezer for 15 minutes.

6. Position a rack in the lower third of the oven and preheat the oven to 425 degrees F. Place a rimmed baking sheet on the oven rack.

7. Place the pie(s) on the baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking the pie until the crust is golden and the peach juice bubbles up through the slits (or around the crisp topping), 30-40 minutes (I can't remember how long it took for the individual pies).

8. Let the pie cool on a wire rack, then serve warm or at room temperature. The pie can be refrigerated, covered, for 1 day. To rewarm it, bake it in a 325 degree F oven for 15-20 minutes. When the pies have cooled sufficiently, store them in zip-top freezer bags, removing as much air from the bags as possible.



Sweetened Whipped Cream

Ingredients:
1 cup heavy whipping cream, chilled
3 Tbsp. confectioners' sugar
1 tsp. pure vanilla extract

Directions:
1. Chill a medium-sized mixing bowl and mixer blades in the freezer until ready to use (at least 20 minutes). **I couldn't wait longer, so I think I did this for 10 minutes...turned out fine!

2. Add the cream to the chilled bowl. Beat the cream, using an electric mixer, starting on low and increasing the speed as the cream begins to froth. **This was so much fun for me and my brand new hand mixer!

3. Gradually add the sugar and vanilla and continue to beat until the cream holds soft peaks, 2 to 3 minutes. For the best texture, use whipped cream immediately, or refrigerate, covered for up to 1 hour.



The whipped cream was absolutely divine. I think it would work just as well in smaller amounts, too. I already don't like to buy Cool Whip, but I may not even buy Reddi Whip anymore!



We ate these ramekin peach pies with the fresh whipped cream together with coffee garnished with whipped cream for breakfast one Saturday morning. I think I will have to make this for my next batch of guests!!