Wayfare Tavern Peach Pie Recipes

WAYFARE TAVERN PEACH PIE

Steps:

• For the pie dough: Preheat a convection oven to 350 degrees F.
• Place your flour, salt and butter in a food processor and blend until it becomes a pea-size crumble. Dump that mixture out into a bowl and pour in 5 tablespoons cold water. Mix with your hands just until it comes together, then wrap and let rest for 15 minutes. (Careful not to overmix your dough and form gluten.)
• Split the dough in half. Roll out the bottom half to about 1/4-inch thick and drape and mold into the bottom of a pie pan.
• Roll out the top to the same thickness (make this one wide, if possible) and set aside.
• For the filling: Combine the peaches, sugars, flour, tapioca starch, vanilla, cinnamon, salt and lemon zest and juice in a large bowl. Pour into the prepared pie dough.
• Cut the top piece into 16 to 17 strips. Weave them into a lattice on top of the pie, crossing them over and under one another and securing them to the sides. Trim excess dough. Cut out 3 to 4 leaf shapes in different sizes from the remaining dough and secure those on the top in a decorative fashion.
• Bake the pie for 45 to 50 minutes.
• For the rosemary sugar: Blend turbinado sugar and rosemary in a food processor.
• Brush pie with egg wash and sprinkle with the rosemary sugar. Return to the oven to finish baking, 20 more minutes. Serve with Ice Cream.
• Mix together the egg yolks, whole eggs, granulated sugar and salt in a bowl and whisk well.
• Bring the cream, milk and bourbon to 180 degrees F in a pot over medium heat.
• Temper the hot cream into your egg mixture by adding a bit of the cream to the egg mixture, whisking, then adding the rest, whisking constantly. Let cool.
• Strain, then pour into an ice cream maker. Spin until it reaches the desired consistency. Transfer to a container and freeze, 2 hours.
• Special equipment: a candy thermometer; an ice cream maker

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

PEACH GINGER BELLINI

Steps:

• Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
• In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
• For serving:
• Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.

SIMPLE PEACH PIE

Steps:

• Preheat oven to 425 degrees F.
• Stir together flour, 1 cup sugar, and cinnamon and set aside.
• Wash, peel, and slice fresh peaches.
• Mix together peaches with the combined dry ingredients.
• Turn into pastry-lined pie pan and dot with butter.
• Cover with top crust, cut slits in it, seal the edges.
• Sprinkle top with 2 tablespoons of sugar.
• Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
• Pie may be frozen for future use.

PEACH-BLUEBERRY PIE

Steps:

• Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
• Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.
• Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.
• Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.