17 September 2011

Peach Plum Pear...

This pie was inspired by a strangely lovely song...

I love baking pies because they are very easy to experiment with. All you need to know is the general ingredients necessary and you're good to go. Pies will not fail, unlike many things in baking, if you don't measure an ingredient exactly. So be bold, get in the kitchen, and make a pie. Or follow my recipe...

Peach Plum Pear Pie

Pie Crust
From Martha Stewart

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round, 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.

My own invention
4 peaches
3 plums
1 pear
1/4 cup flour
1/2 cup white sugar
1/4 cup brown sugar
1/4 cup heavy cream
1 teaspoon vanilla
1 egg, beaten

Combine all the ingredients with a spoon in a large bowl. Pour into prepared dough crust, allowing ingredients to mound in the middle. Roll out the second piece of dough to fit the top. Wet the edges of the crust in the plate, lay dough on top, and press the edges together. Cut vents in the center of the top crust. Place in refrigerator for 30 minutes.

Remove pie from refrigerator and brush egg wash (half egg, half water mixed together) on the top crust. Sprinkle with sugar (white, brown, demara, or a combination). Place on a baking sheet lined with parchment paper. Bake at 400 for 20 minutes, until crust is browned at edges. Turn oven down to 350 and bake for another 40-50 minutes.

Let it cool and be prepared for some deliciousness.

(Baking instructions from Honey&Jam blog)

A piece of the inspiration for this pie...

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