SOUTHERN PEACH PIE IN NUTTY CORNMEAL CRUST

Ingredients:

1 large recipe Nutty Cornmeal Pastry

FILLING:

8 medium-large ripe peaches (about 3 pounds)

2 tablespoons water

1/2 cup light brown sugar, lightly packed

1/2 cup granulated sugar

2 to 2 1/2 tablespoons cornstarch

1/2 teaspoon cinnamon

1 tablespoon minute tapioca

1 tablespoon freshly squeezed lemon juice

1 tablespoon unsalted butter (optional)

GLAZE:

2 tablespoons milk

2 teaspoons sugar

Procedure:

1. Preheat oven to 400 degrees.  Position oven shelf to the lower third of the oven.  Butter a 9-inch ovenproof glass pie plate.

2.  On a floured pastry cloth, roll 1/2 the pastry into a 13-inch circle.  Line the pie plate with the pastry (page 000).  Trim edge leaving a 1/4-inch overhang.

MAKE THE FILLING:

3.  Wipe peaches with damp paper toweling.  Cut the fruit in half and remove the pits (page 000).  Peel if the skins are thick.  Cut peaches into 1-inch wedges.

4.  Place the water and brown sugar in a large skillet.  Heat slowly, stirring until the sugar is melted.  Combine the granulated sugar, cornstarch, and cinnamon and add to the peaches.  Shake the bowl to distribute the dry ingredients through the fruit.

5.  Empty the mixture into the skillet and stir gently to combine with the brown sugar.  Cover the skillet and bring  to a slow boil.  Simmer for 1 to 2 minutes or until the fruit BEGINS to exude juices.

6.  Using a slotted spoon to drain the liquid, remove the peaches from the skillet.  Place them in a large bowl, about 1/3 at a time, sprinkling each layer with the tapioca.  Let stand 15 mintues.  Discard the juices remaining in the skillet.

ASSEMBLE THE PIE:

7.  Again using a slotted spoon, empty the peaches into the pie plate.  Sprinkle the fruit with lemon juice and dot with butter.

8.  Roll the remaining pastry into a 13-inch circle.  Top the peaches with the pastry, then trim the edges leaving a 3/4-inch overhang.  Flute the edges.  Prick the pastry with a fork.  To glaze the top of the dough, brush the pastry lightly with milk, then sprinkle with sugar.

9.  To prevent the edges from burning, make aluminum foil bands. Cut two 3-inch wide strips of 18-inch heavy-duty  aluminum foil.  Fold 1-inch of each strip to the center, making a double thickness of foil.  Mold the foil around the edge of the pie keeping the double fold on top of the dough. Be careful not to crush the edge of the pastry. Secure the bands with tape.

10.  Bake the pie for 45 to 50 minutes.  Place an aluminum foil drip pan on the rack below.  To make a drip pan, cut an 18-inch square of heavy-duty aluminum foil.  Double fold each edge ,(about 1-inch per fold), standing the foil up at the second fold, forming a rim.

11. After 45 minutes remove the aluminum foil bands.  Continue baking the pie for 10 minutes longer or until the crust is golden brown and the juices begin to bubble.  Remove the pie from the oven and cool on a rack. Let stand at least 3 to 4 hours before serving.

STORAGE: Cover leftover pie with aluminum foil and refrigerate for up to 3 days.  Reheat before serving (page 000).  This pie may be frozen (page 000).

   Copyright 2008