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
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, and 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, preventing 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 pinch 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 summertime, cool off the flour by measuring your flour and refrigerate one hour before making dough.
Pour in the chilled liquid 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, flatten them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes but overnight is preferred. Chilling lets the flour absorb all of the liquid, let the dough relax and become more elastic, and keep the fat in separate pieces, giving the crust a lighter texture when baked.
To make the pie shell:
Dust a clean, dry surface with flour; avoid using too much flour, as this 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 lightly with flour before rolling it 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 on 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. Press the pastry firmly into the pan without stretching the dough, 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 add 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 the bottom crust and unwrap the second dough ball. 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 the crust. Carefully lay the top piece of pie dough 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.
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, preventing 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 pinch 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 summertime, cool off the flour by measuring your flour and refrigerate one hour before making dough.
Pour in the chilled liquid until the milk is absorbed, mixing gently with a fork. You should be able to press the dough into a ball gently. 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 affect how much liquid the flour will absorb.
Split the dough into two equal parts. Pat them into balls, flatten 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, giving the crust a lighter texture when baked.
To Make Peach Filling with Rosé Simple Syrup: In a small saucepan, add 3/4 bottle of Rosé wine and 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 the 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-sized fresh ripe peaches, cut into 1-inch slices
2 Tablespoons all-purpose flour
1/4 cup packed brown sugar
2 medium-sized fresh ripe peaches, cut into 1-inch slices
½ cupcake crumbs; use pound cake, sponge cake, etc.
Mix flour and brown sugar, add to peaches, and toss until fully combined.
Roll out the pie dough and place the bottom in a 9-inch pie pan. Cover the bottom with cake crumbs.
Fill with peaches, mounded slightly. Roll out the top pie dough and cover it 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 a teaspoon of water) before baking. Refrigerate peach pie before baking for 1 hour to slightly chill the dough.
Preheat oven to 425 degrees.
Bake directly on the oven rack; do not use a sheet pan. After 15 minutes at 425 degrees F, reduce the 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 a 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!
