Rosé Peach Pie

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!

Quantity:
Add to Cart

Regional City Dogs

Tune-in GHL Create TV Sat 6/22 6AM/6PM, Sun 6/23 12PM est

What could be better than going out to the ball park? Bringing the ball park home and getting creative with franks by using a mix of city savory toppings. Impress your guests with premium toppings and enjoy some tasteful and fun regional spins on the All-American wiener for your next cookout.

Franks and Hot Dog Recipes

LA Taco Wrap Use farm fresh veggies, sweet caramelized onions, and my 60-sec guacamole as a topping wrapped in a warm flour tortilla. 

Chicago 2nd City Dog How do you improve a Chicago Hot Dog that has been served up in ballparks for over 100 years? for the 2nd city serve up two dogs. AND Infused Hot dogs are gently heated in a good quality beer.

Carolina Double Dip Carolina BBQ is a multi-hour long process, low and slow. For the ultimate mix of 100% Beef hot dog, wrapped with what Carolina does best--pork. And smokey bacon kicks up the flavor and texture.

NYC Street Corner Frank Home to Hot Dog street carts with over 1.5 billion franks. Split top soft buns with spicy deli-style mustard, caramelized red onion sauce, sauerkraut, relish and handcrafted potato chips on the side.

Jersey Red Hots Think flatbread pizza meets hot dogs. Grilled or pan fried and stuffed into Italian bread pizza along with crispy pancetta, potatoes, provolone, fried onion, and grilled red hot pepper.

Chef George Hirsch’s Caramelized Onions Preheat a nonstick saucepan to a medium heat. Place 2 cups sliced onions in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown. Stir and cover again. Continue the process until the onions are a golden brown. Remove the cover. Cook off any excess moisture. Remove the onions from the pan and cool.

Chef George Hirsch’s Red Onion Sauce Preheat a nonstick saucepan to a medium heat. Place 2 cups sweet sliced onions and 4 cloves of chopped garlic in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown. Stir and add 1⁄4 cup ketchup, 1 Tablespoon paprika, 2 Tablespoons balsamic vinegar, 1⁄4 teaspoon red pepper flakes. Stir all ingredients into onions and cover again. Simmer for 10 minutes. Serve warm with sausage, franks or burgers.

 Hot Dog Grilling & Cooking Tips

1 - Start with a clean grill, pre heat grill to high heat; always light grill with the cover up 

2 - Place a high sided casserole pan with *seasoned liquid on grill or side burner and bring up to a boil. *Seasoned Liquid: 1 Bottle of beer, sliced onion, brown sugar, or 2 Cups beef or chicken broth, sliced onion, bay leaf. Or, 1/2 Bottle Beer, 1 Cup Broth, Sliced Onion, juice from drained can of baked beens!

3 - Add Hot Dogs, and very gently simmer and heat until warm 4-5 minutes. With tongs remove hot dogs from liquid and quickly sear on grill surface turning to brown on each side

13 EPISODES on 4 HD-DVD Disk Set
19.95
Quantity:
Add to Cart