I hate pie crust.
But I like pie.
So I made up a new pie crust, because I was determined to make peach pie. I stripped the baking soda out of a biscuit shortcake recipe and called it good. I left the egg in because pie dough is so hard to work — I think I like it, both for working the dough and in the final texture. I might add another egg next time, too.
–White peaches aren’t firm, but they’re less mushy than yellow peaches. They’re simpler-tasting, less “peachy” but just as sweet. And they turn the pie a delicate shade of pink when cooked.
De’s Pie Crust (for two double-crust pies)
3 c all-purpose flour
3/4 t salt
10 T (or 1/2 c plus 2 T) sugar
1 stick unsalted butter, frozen
1 large egg (cold)
3/4 c half-and-half (cold)
Mis flour, salt, and sugar. Grate the butter into the dry ingredients and mix to coat. Beat egg with half-and-half and pour into mixture. Mix quickly but thoroughly and put in fridge for 20 minutes or so to re-chill.
Roll out the bottom crust into a 9-inch glass pie pan.
Don’t eat all the dough.
White Peach Pie (for 1 9-inch pie — be careful doubling the caramel — use a very large skillet!)
1/4 c. turbindo sugar (or similar, with large crystals. I have better luck with larger crystals)
1/2 c. cream (more or less)
5-6 white peaches, cut into cubes (don’t bother to peel if skins are thin, helps with texture)
1 t ceylon cinnamon (not cassia, if possible)
Preheat the oven to 425F. Put the sugar in a skillet over medium heat, stirring occaisionally. Let the heat melt the sugar; when the sugar is as caramelized as you like it, remove from heat and add the cream (warning: likes to froth up and boil over, very hot), stirring contantly. Stir in the cinnamon, flour, peach pieces enough to coat. Put in the crusted pie pan and top with a second crust.
Cut slits in the top crust and brush with a beaten egg white if you like. Don’t bother sprinkling it with more sugar, though.
Place the pie on a cookie sheet and place in oven. Bake at 425F for 10 minutes, then lower the temperature to 350 and bake for another 40 minutes or until a knife poked through a slit just barely meets texture.
Cool at least somewhat before eating.