Peach Pie – by Kristine Grün


I know it’s summertime and mostly warm weather these days. BUT, I had this long for fall in me some weeks ago. It was cold and windy outside. I looked back and remembered the days where I as a little kid comming home from school in bad weather was served scones or pancakes by my mum. This thought and memory is pure happiness and joy to me.

I snugged up under a blanket where I always feel the most comfortable and relaxed . I chose a move to watch. My favorite lazy-day-thing-to-do! I hit the click on “Labor Day”.

If you are a fan of baking, watch “Labor Day”! It’s an interesting and OK movie, but KEY thought stuck with me after watching this movie was; How do you make that peach pie from “Labor Day”……..

SO, if you love peaches and pie continue ready!

To make the sexy wonderfull peach pie that Josh Brolin made for Kate Winslet in the small town kitchen, I started on google. Apparently the pie was based on author Joyce Maynard’s family recipe. Cool! I wanted to bake it and had nothing else on my mind for two whole days.

My departure for London was coming up, but nothing could stop me, not even packing.

So 12 hours before my flight I started baking. A Joyce Maynard Peach Pie.

IT WAS DELICIOUS AND I CAN’T HAVE ENOUGH.

I need to share it with you, and so I will:

 

Ingredients:

– 3 pounds peaches

– 3/4 cup sugar

– 2 tablespoons fresh lemon juice

– 1 tablespoon of cinnamon (or how much you prefer)

– 3 cups all-purpose flour

– 3/4 teaspoon salt

– A spoon of water, sparkling water if you have it in your fridge

– 1/2 cup Crisco vegetable shortening (I used 100g of margarine plus 5 teaspoons of butter. What I had.)

– 1 stick plus 1 tablespoon chilled butter, cut into pieces.

– 1 egg

– 2 tablespoons Minute Tapioca (plus 2 additional tablesppons to stir into the peaches). I used Maizena, it worked just fine.

 

Directions:

1. The filling

– Peel your peaches

– In a bowl, combine the peaches, sugar, lemon juice, and cinnamon. Stir in 2 tablespoons of tapioca – Joyce recommend her grandmothers trick with Minute tapioca to help absorb juices (I used Maizena. It worked.) Stir occationally.

2. Preheat the oven to 220dg (F400).

3. The Crush:

This is suppose to be difficult, so I’m quickly doing a cost benefit analysis and will do my best to try stick to Joyce’s recipe. Joyce’s voice is singing from my laptop. “Casual joy is needed”. – OK, check, I got that. “Go with casual measurements” – ah great! That’s my favorite way of baking.

– In a bowl, mix the flour and salt. Using your hand as your tool, work in the shortening and most of the butter until the mixture resembles coarse crumbs, (leave 1 tablespoon of butter for later).

– Sprinkle 1 tablespoon of the water over the flour mixture (or use sparkling water – Joyce’s fif!), use a little water at a time. It can go wrong here, so take it easy, we don’t want it too wet. The dough just got to hold together. Shape the dough into a small ball and devide it into two discs, one slightly larger than the other.

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4. Now. Place the smaller disc on a sheet of baking pape, and use a lightly floured rolling pin to roll the dough into a 12-inch circle. If pieces of dough lifts up ITS GOOD. That’s what we want! USE your heal of your hand to stick it back to one piece and make the dough even. The heal of your hand is your most important pie tool, it’s said.

Add flour on top if your dough is looking to wet.

5. Lay a pie pan face down on top of the cirkcle; flip the pan over and remove the paper. It doesn’t look very pretty, but that’s how it’s suppose to be.

6. For the top crust, put it on a sheet op backing paper, roll out the other disc to form a 14-inch circle. Do not roll the dough more than necessary.

7. Sprinkle the tapioca ON THE BOTTOM crust. Put as much on as they would put salt on an icy road in the middle of the winter. Add the peach filling, mounding it in the center. And dot with your 1 tablespoon butter.

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8. Now for the “parashoot jump” of pie making. Now “just” flip the top crust over the pie;  Lift the baking paper with the remaining top crust and flip it over the filling. Peel back thebaking paper. Take your hands and go around the pie to fit it all together. IF your crust doesn’t land correct then just move it a little.

It’s not pretty. But it sure looks right to me! And it does look like Joyce’s pie too! You can needen it up using a knife on the side and thus trim the edges of the crust or squeeze it a bit on the edge.

9. Brush the pie with the eeg. Poke fork holes in the top crust and sprinkle sugar on top.

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10. Bake it 40-45 minutes. Or, untill golden brown and it smells of pie! Serve it warm and with vanilla ice cream.

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There you go. It will smell of pie in your kitchen the whole day and it’s truly easy – I promise you – the longest task is peeling the peaches, after that it’s a piece of cake!

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Bon Appetit

Let me know if you love it just as much as I did.

 

Happy Pie making!

xx

 

 

About author

This article was written by Kristine Grün

Who am I?: I am still trying to find out! A young academic from Denmark with a Master's in social economics and a warm heart for Africa. My every day is full of great joy and happiness, but also tons of frustration. I have recently lived in Zimbabwe, where I feel just as home amongst drums, soup kitchens and wild nature - as I do in the streets of Copenhagen. It was life..it is life..journeys. Now I find myself in London - on another adventure, yet again.

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