Rosé Peach Pie

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Fresh peaches as seen on George Hirsch Lifestyle

George Hirsch's Rosé Peach Pie

Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 recipe pastry for George’s Favorite 3, 2, 1 Pie Crust, see below

George Hirsch Lifestyle Peach Pie

There are three main ingredients in a Pate Brisee, basic pie crust: 3 parts flour, 2 parts fat and 1 part liquid. 

Flour forms the structure of the crust, fat adds flavor and a flaky texture while the liquid binds the dough. 

Chill the fat (butter, margarine, shortening, or lard) and liquids (milk or water) before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough. Next, mix the flour, cut the chilled fat into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. The resulting mixture should have fat lumps no larger than the size of raisins. If making pie in the summer time cool off the flour by measuring your flour and refrigerate one hour before making dough.

Pour in the chilled liquid just until the flour is absorbed, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Mix the dough as little as possible: you don't want to cream the lumps of fat into the flour, as a crust without lumps of fat will be dense, not flaky. Note that humidity will affect how much liquid the flour will absorb.

Split the dough into two equal parts. Pat them into balls, flattening them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in separate pieces which will give the crust a lighter texture when it is baked.

To make the pie shell:
Dust a clean, dry surface with flour; caution to not use too much flour or you will dry out the crust. Remove and unwrap one of the discs of dough from the refrigerator. Flatten the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin. Start rolling at the center of the dough and work outwards.

Working quickly, roll the dough into a circle a quarter inch thick. The size of the dough round should be wider in diameter than your pie pan; the amount will vary depending upon the depth of your pie plate. Use a dry pastry brush to sweep away any excess flour.

Gently roll the dough around the rolling pin and roll it out, over the pie plate. Without stretching the dough, press the pastry firmly into the pan and trim any excess dough from the edge. Leave a one-inch overhang to make a decorative fluted edge or trim it to a half-inch if you're adding a top crust. If the dough cracks a little during this process, press it back together with your fingers or patch the cracks with a bit of dough from the outer edges.

Place filling in bottom crust, unwrap the second ball of dough. Repeat the above step to roll out the pie dough. Brush the bottom pie dough around the edges lightly with water to seal the edges of crust. Lay the top piece of pie dough carefully over the filled pie. Tuck the edges of the top crust under the lower crust and press together lightly. Using the rim of the pie plate as a guide, create a fluted edge with your fingers or the back of a fork. 

For the peach pie, cut a small hole to vent the top allowing excess steam to escape during baking. Brush the surface with egg wash; made of one egg and one teaspoon of water and bake as directed.

George Hirsch Rosé Peach Pie

This recipe made with butter will result in a lighter and more flavorful crust. 

George’s Favorite Pie Crust Recipe
Makes one pie or two bottom crusts

chefgeorgehirsch.com | George Hirsch Lifestyle

1/2 cup butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup cold milk

Chill the butter and milk before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough. 

Next, mix the flour, salt, sugar and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins. If making pie crust in the summer time cool off the flour by measuring your flour and refrigerate one hour before making dough.

Pour in the chilled liquid just until the milk is absorbed, mixing gently with a fork. You should be able to gently press the dough into a ball. Mix the dough as little as possible: you don't want to cream the lumps of butter into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will effect how much liquid the flour will absorb.

Split the dough into two equal parts. Pat them into balls, flattening them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in separate pieces which will give the crust a lighter texture when it is baked.

George Hirsch's Rosé Peach Pie

To Make Peach Filling with Rosé Simple Syrup: In a small saucepan add, 3/4 bottle Rosé wine, ¼ cup pure cane granulated sugar. Simmer and reduce to about 1 cup. Chill. Pour rosé reduction over 8 sliced peaches and marinate overnight covered in refrigerator. 

Drain the rosé simple syrup after the 8 sliced peaches have marinated in rosé overnight. *Reserve the peach flavored rosé syrup. Add the additional 2 sliced peaches.

8 medium size fresh ripe peaches, cut into 1 inch slices 

2 Tablespoons all-purpose flour

1/4 cup packed brown sugar

2 medium size fresh ripe peaches, cut into 1 inch slices

½ cup cake crumbs, use pound cake, or sponge cake, etc.

Mix flour and brown sugar together, add to peaches and toss until fully combined. 

Roll out pie dough and place the bottom in a 9 inch pie pan. Cover bottom with cake crumbs. 

Fill with peaches, mounded slightly. Roll out top pie dough, cover with a top crust or a lattice crust. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with an egg wash (1 egg beaten with teaspoon of water) before baking. Refrigerate peach pie before baking for 1 hour to slightly chill dough.

Preheat oven to 425 degrees. 

Bake directly on oven rack, do not use a sheet pan. After 15 minutes at 425 degrees F, reduce temperature to 350 degrees F. Continue baking for 30 additional minutes or until done. To test doneness, tap the edge of the crust lightly with finger, and you should hear a hollow sound. 

Chefs Note: *The drained marinated peach syrup can be added to Prosecco or club soda for the best Bellini or peach mimosa!

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Lemon Squares

Celebrating Chef George's 24th Anniversary on PBS

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I have shared many desserts in my cookbooks and TV series, delighted to share one of my most requested desserts. 

This is the quintessential dessert, although it is also a popular dessert during the summer season. I have been told my recipe is the perfect balance of sweetness, lemony tartness and buttery shortbread. Make a batch and share this refreshing treat at your next gathering.

lemon-dessert.jpg

Lemon Squares (aka Lemon Bars) depends on how you cut them

Makes 1 dozen, eight inch square pan

George Hirsch Recipe | chefgeorgehirsch.com

Short Bread Crust:

1/2 cup sweet butter, room temperature 

1/4 cup confectioner's sugar

1 cup all purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

pinch cinnamon

A square tip: (lining pan with parchment paper is helpful for removing squares after baking)

Grease an 8 inch square pan with butter, line with parchment

Preheat oven to 350 degree F.

For the Crust: With an electric mixer, cream the butter and sugar in a large bowl until light and fluffy. By hand mix flour, salt, baking powder and cinnamon forming a light dough. Press dough into greased pan and bake for about 15-20 minutes, should be light brown. Remove from oven and cool in pan.

Lemon Filling:

3/4 cup granulated sugar 

2 eggs

1/3 cup fresh lemon juice 

1 Tablespoon grated lemon zest 

2 Tablespoon all purpose flour

1/2 teaspoon vanilla

pinch salt

For the Lemon Filling: Mix with a wire whisk the sugar, flour, salt, and eggs until dissolved. Add fresh lemon juice, lemon zest, and vanilla just until combined. Do not over mix or too much air will affect filling. Pour the filling over the cooled shortbread crust and bake for about 20 minutes at 350 degrees, or until the filling is set. 

Remove from oven and cool. After cooling at room temperature, refrigerate. To serve, cut into squares and dust with powdered sugar. Chill lemon squares until ready to serve.

Got Shrub?

What is Shrub? The word Shrub comes from the Arabic word sharab, which literally means to drink. In the dictionary, Shrub is defined as an acid fruit drink.

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Wed 8:30AM/2:30PM, Sun 8:30AM est

Good Stuff Pick: Fruit shrubs are based on Colonial era recipes and are drink concentrates made with fresh fruit vinegars, organic unbleached cane sugar and spices. They can be mixed with sparkling water (1 part Shrub to 8 parts water) to make festive non-alcoholic drinks, also to flavor wine and champagne. Just as refreshing to serve for a brunch or a festive backyard BBQ, like my Fresh Squeezed Mimosa.

Today's refreshing beverage is perfect for a steamy hot day, like today. Cheers!

Agua Fresca Recipe.jpg

George's Berry Shrub Fiz

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1/3 cup fresh lime juice + 1 lime sliced thin

1 cup fresh strawberries, hulled

4 cups de-seeded watermelon + 1 cup of melon balls for garnish

2 Tablespoons turbinado sugar, variable depending on how sweet the berries are & how tart/ sweet you like it.

1/2 cup ice, shaved or cubes 

1/4 cup seltzer per glass + sprig of fresh mint

In a blender, blend the lime juice, watermelon, berries with juice, sugar, ice cubes until slushy. Serve in a tall glass filled with ice; pour 3/4 of a glass with fruit juice and top off with seltzer.

*To Spike: You can add 1/2 ounce of vodka, Or rum, Or tequila to each glass over the ice.

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Sour Cream Apple Pancakes

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

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A great idea to surprise DAD this Fathers Day with Sour Cream Apple Pancakes!

So enjoyed my time with Msgr. Jim, host of Telecare's Real Food chatting up my features from GHL and all my creative friends! Enjoy my apple pancake recipe inspired from fresh picking..

Msgr Jim Vlaun, George Hirsch on GHL set for Telecare's Real Food, image Alex Goetzfried

Breakfast? Brunch? Easy Dinner? or Dessert? ans. all 4

Pancakes are one of the earliest forms of bread and are served up geographically in different ways. Be all traditional with baking powder, or try prospecting with sourdough pancakes like the early pioneers. Flip ‘em with oatmeal or buckwheat when in Vermont; or for a Dutch Style treat serve with lemon, powdered sugar and jam.

Apple Picking Pancake.png

from George Hirsch Lifestyle TV series, apple picking Halsey Farm

Sour Cream Apple Pancakes 

Makes eight pancakes | chefgeorgehirsch.com

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon pure cane sugar

3/4 cup milk, variable

1/2 cup sour cream

1 teaspoon vanilla

1 egg, beaten

3 Tablespoons butter, melted

*1 cup mixed sour sweet apples, peeled cored, and chopped

Additional butter to grease griddle

In a large bowl, mix together well with a whisk all dry ingredients the flour, baking powder, salt and sugar. In a separate bowl mix all wet ingredients the sour cream milk, vanilla, egg and melted butter. Yes, use two bowls so the dry and wet ingredients blend better when combined. Add the wet to the dry and just strip with a large spoon or spatula until the dry ingredients have absorbed the wet. There may still be a few lumps, hats OK. Do not over mix, or pancakes will become tough.

Pre heat a non stick pan or lightly grease a griddle over medium high heat at 375 degrees F. Test the temperature by dropping a drop of water on surface of pan. Water will dance across the surface when at the correct temperature. You can test one cake before proceeding.

Check consistency of batter with a sample test pancake, if too think adjust with a few drops of milk. Pour one 1/4 cup scoop of batter onto the griddle for each pancake. Add apples at this time. You will begin to see bubbles form on the top side when brown on bottom, flip and brown on second side. Serve hot with syrup or favorite topping eaten immediately right off the griddle.

Finish off your stack with honey, molasses, can syrup, Nutella, or Maple Syrup.  Top with toasted nuts and powder sugar. If serving apple pancakes for dessert sprinkle a small amount of cinnamon sugar on top of sliced apples prior to flipping. 

Note: After peeling apples maybe chopped or sliced thin depending on your own preference and taste. Chopped apples can be added to the batter or placed on top of raw side of pancake while on the griddle. Sliced apples should nay be arranged on raw side of pancake while on griddle before flipping. And If making batter ahead the night before, add apples just before cooking. 

Tip: When using double acting baking powder (the most common available today) prepare my batter the night before, cover bowl and refrigerate. This not only saves time but more importantly allows the gluten to relax from mixing the batter, which makes for a more tender pancake. When you are ready to cook pancakes just gently stir the batter, do not mix too much or they will be tough. 

Test Your Baking PowderHow old is your baking powder? 

Replace baking powder every 6-12 months after opening. The exact amount of time is determined by how much moisture gets into your container of baking powder. Do you immediately recover the cap; as you should, or do you leave the top off and cover it later when cleaning up? Store in a cool dry place. 

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