Pies are all about the crust and the fillings, but mostly the flaky crust. By cooking the crust and fillings separately, your guests get to enjoy that perfect crust that you made without the sogginess. They also get to enjoy several kinds of pie fillings without having to choose. It’s a world of not or, but and.
FLAKY PIE CRUST:
- 2/3 cup water
- 2 tablespoons granulated sugar
- 1 tsp salt
- 2 sticks unsalted butter, thinly sliced & chilled
- 4 cups all-purpose flour
- 1 egg + 1 tablespoon water
- 1 teaspoon cinnamon and ¼ cup sugar
- Black pepper/ginger: ½ teaspoon black pepper, ½ teaspoon ground ginger and ¼ cup sugar
- Poppy seeds
- Coarse sugar
PEACH PIE FILLING:
- 8 ripe peaches, pitted, peeled (or 4 cups of frozen sliced peaches thawed) and cut into ½” chunks
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 2 teaspoon amaretto
- 1 tablespoon cornstarch
- 1/3 Cup Freshly Grated Lemon Zest
- 3/4 Cup Fresh Lemon Juice
- 6 Tablespoons Unsalted Butter
- 1 Cup Sugar
- 3 Large Egg Yolks
- 1 Teaspoon Cornstarch Dissolved
FRESH STRAWBERRY FILLING
- 4 cups fresh strawberries
- 1 cup granulated sugar
- 2 tablespoon cornstarch
- ¾ cup water
Prepare The Crust:
Leave flour and butter in the refrigerator until ready for use.
Mix water, salt, and sugar in a small bowl or measuring cup. Let chill for 30 minutes.
In the bowl of a stand mixer, combine the flour and butter. Separate the butter pieces and toss in flour to coat each piece. Place the paddle attachment on the mixer. Start the mixer on medium-low speed, and after a few rotations, add water mixture and combine thoroughly, but do not overwork. The dough is ready when it all comes together.
Split dough into two separate discs. Cover in plastic and stick them in the fridge to rest for one to 24 hours. Or you can freeze your dough for up to three months. Alternatively, you could use a store-bought flat sheet of dough and start from this step.
Preheat the oven to 375 F.
Roll dough on a flat prepared surface, to about 1/4” thick.
Use a pastry wheel to cut 1” wide strips in the dough. They should be about 4” long. (have fun with the dough. Braid some, twist some…)
Move strips to a lined baking tray.
Brush with egg wash and sprinkle with a preferred topping.
Bake for about 12-15 minutes; crust should become golden brown.
Let cool and serve with a variety of pie dipping fillings for fun and friendly pie bar.
Peach Pie Filling:
Preheat oven to 425 degrees F. Mix peaches with sugars, spices, lemon juice, amaretto and cornstarch. Spread out on a sheet pan and bake for 15-20 minutes or until the fruit releases its juices and roasts slightly. Peaches should be tender and deep in color.
In a medium saucepan, whisk the lemon zest and juice, butter, sugar, and egg yolks over medium-high heat until bubbles begin to form around the edges of the pan, about 3 minutes. Reduce the heat to medium-low and stir continuously with a spatula until thick enough to coat the spatula, about 10 minutes. The mixture should be barely simmering the whole time.
Transfer to a bowl, press plastic wrap directly on the surface, and refrigerate until cold and firm, at least 3 hours.
Whisk until smooth when ready to use.
Fresh Strawberry Filling:
Dice half of the strawberries into ½" dice. Set aside.
Mash the other half of strawberries in a medium pot with a potato masher. Bring to a boil.
In a small bowl, whisk together the cornstarch and water. Gradually stir the cornstarch mixture into the strawberries. Reduce heat to low and simmer until thickened, stirring constantly.
Stir the diced strawberries into the hot strawberry mixture. Pour into a serving bowl and chill.
Serve freshly whipped cream on the side
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