I made a peach pie in Sacto
Finally found some good peaches here. I made a 8" pie. Only adulterators were cinnamon, nutmeg, sugar and vanilla. No liqueurs, cream or any of that stuff. It was served with vanilla ice cream. Yhowser. How do you spell that? I filled the pie up with excessive amounts of peaches. After it cooked, about an hour, it came out a little high in the center. Just right. Made a lattice top. All butter crust. No lard on hand and the crisco (6 months to a year old) said toss me which I did. I took my time and kept everything cold. I made the lattice top rather heavy and it was crispy and wonderful. Real short. The bottom not so hot. I think I rolled it out too thin. Any good ideas for a good bottom pie pastery? All in all it seems like summer here in Sacto. BTW, 20 minutes at 425f, then 35 minutes at 350f.
OK. Now you're making me feel really guilty for not using our local Georgia peaches for a pie.
If you have a gas stove, Alton Brown (?) or Rose Bernbaum (?) suggest placing fruit pies directly on the bottom of the oven to help get that lower crust nice and done, keeping the fruit from seeping in.
If you have an electric stove, try heating up your pizza stone, or a few cookie sheets to help boost the heat on the bottom of the pie pan.
And just out of curiosity, what type of pie pan did you use? Glass? Aluminum? Metal?
I've been baking all kinds of peach desserts - 3 pies, 1 galette, 1 cake so far. For pastry I use half butter, half lard and it makes a very flaky pie with that melt-in-the-mouth texture.
I suggest lining the shelf of your oven with a pizza stone or quarry tiles. Bake your pie on this and it should make a good flaky bottom crust.
It's not traditional but I've stopped using the bottom crust completely - even at its best, the results are questionable when you consider the taste/texture and the calories. So, now I just put on a top crust and cook that until it's golden brown and yummy.
I agree with all the other posters - use a good pizza stone and cook it directly on it. But from my experience, to make that effective you have to preheat the oven for quite a while beforehand, and I do it at 25 degrees higher than the temp I'll be cooking it at. Then, 5 minutes before cooking, I turn the temp down 25 degrees to what I plan on cooking it at. That ensures the pizza stone is sufficiently hot and will remain so, enabling the bottom to brown.
For what it is worth, I've stopped making peach pies and have been making free-form peach galettes exclusively now. Amazing, and you don't need a pan. I bake them on parchment, directly on the pizza stone. So amazingly good, and really shows of the combo of pastry to peach. Good stuff...
yes. here's a picture of one (not peach) http://www.foodstylernyc.com/images/n...
All you do is roll out your pastry. Don't have to keep it in a very good circle at all. Then pile in some of the fruit in the middle, to about 1-3 inches from the side of the pastry (depending on how big the galette(s) are). Then fold the edges back over the top. They won't meat, leaving a good portion of the top open.
For the filling, you also don't have to worry about all the cornstarch and stuff to make sure the pie sets. With a galette, all I do is sprinkle the peaches with a good amount of sugar and a bit of lemon. That's it.
Plus, I like making galettes in individual serving sizes - about 5 inches wide after folded - and it makes a very, very impressive dessert. mmmmmm.
When making fruit pies I always precook my filling and precook my bottom crust. I then put them together and bake unitl the top crust or lattice are cooked....or you can do what my dad always did and make the filling alone and bake up some crust rounds....basically little round crusts about 6 inches in diameter and serve the hot filling with a hot crust. Good stuff.
You dont say what was wrong with your bottom crust - was it just rolled too thin, or was it soggy?
Id say (1) go with the glass pieplate and set the pie lower in the oven, nearer the element, to get your bottom crust set quickly.
(2) you say you used a lot of peaches, but no thickening in the ingredients? If they gave off a lot of juice in cooking, that could have killed your bottom crust. I would always use some flour or other thickening in a pie of this type. Precooking is also an option, but Ive never needed to do that.
(3) roll out your bottom crust a bit thicker and make sure it is sealed, without any tears or thin spots (sometimes a piece of butter will make a hole)
A woman at the farmer's market gave me this recipe today:
Start with a bottom crust.
Peel and slice lots of peaches (or just halve them).
Top with a mixture of 1 beaten egg, 1 or 2 tablespoon flour, 3/4 to 1 cup of sugar.
Lay on the top crust and bake.
I'm trying it; will report.
Thoughts on whether to add cinnamon or not?