Two crust pie with frozen peaches?? Pls help!
So DD comes home from the grocery store yesterday with a big can of Crisco, 2 20 ox. bags of frozen peaches and announces she want to make peach pie for dessert on Friday. It needs to be kosher (no dairy products), hence the Crisco, and she wants to use the frozen peaches. Can anyone help with a crust and filling recipe? I have both cornstarch and tapioca, not sure which to use in filling - also large bag of AP flour. Thanks!
Thanks for the suggestions! We had a great time Fri afternoon booking and baking. We made homemade challah from a video I posted on another thread. Thank goodness DD is 21 and works out! She wanted to make the dough entirely from scratch and kneaded it all by herself. We did both a 3 braid and 6 braid, which turned out well. Tasted really great!
While the challah was baking, we made the crust for the peach pie and defrosted the peaches. We ended up using a recipe from the New Joy of Cooking. Todao's recipe was for 4 crusts (2 pies) and I didn't want to deal with leftovers. Starting my South Beach diet on 1/5 and don't want any leftover carbs calling to me. We rested the dough for about 2 hours and rolled out on Silpat, which makes it so easy to work with. Drained the defrosted peaches, they measured about 5 cups, added 1/3 cup white sugar, 4 T ground tapioca (wanted insurance it wouldn't be too runny), some almond extract, cinnamon, and dash of nutmeg. Baked in convection oven, which always does a fabulous job of browning and crisping crust. Let it cool for about 90 minutes before serving. Turned out great - might have been able to use a few more peaches, the pie was full but not mounded, if you know what I mean. Filling was not runny, tasted great, not too sweet, very fruity. Thanks!
oooh. Mom made a peach pie over Thanksgiving w frozen peaches and sadly, it was very watery. Delicious but watery.
I might try the techinique used in the Pie and Pastry Bible -- ie. defrost the peaches, mix w the sugar and let macerate for a while. Then strain out the juice and reduce it until its almost a caramel, then mix thickened juicy caramel w fruit, thickeners etc and bake. I haven't actually done this, but mom & I had a looong discussion about it (as we ate soggy watery pie, of course). Good luck
I've been making frozen fruit pies these past few months with very little effort and very good results. While I haven't made an all frozen peach pie, I have made frozen peach, cherry, blackberry and other frozen fruit combos using peaches. I don't thaw the fruit. Instead, I put 20 or so ounces of fruit in a bowl, and gently toss with sugar, spices, and my very favorite thickener, instant Clear Jel, 2 1/2 tbsps. Pies have come out perfect every time (double crust, 9 inch). I would suggest trying 3 tbsps. very fine tapioca (I think it's called Minute Tapioca, ground very fine for fruit pies) and mixing it in with your sugar and spices and other flavorings and adding to unthawed fruit. I didn't think this method would work at first, but someone here on the board recommended it to me and I've been so pleased with my results. If you're interested in trying Clear Jel, you can order it from King Arthur Flour Co. You won't be sorry!
I like this recipe for crust:
2 1/4 cups AP flour
11 oz shortening well chilled (I use a combination Earth Balance stick - kosher pareve, and Earth Balance Shortening - also kosher pareve)
1 tsp. salt
1 tbsp. sugar
6-8 tbsps ice water or vodka on the rocks (this little nugget comes from Cooks Illustrated)
Put flour, salt, and sugar in a food processor and pulse several times. Add 1/2 very cold shortening and pulse 5-6 times. Add the rest of the shortening and pulse again, 5-6 times. Add ice water (or iced vodka) 2 tbsps. at a time and pulse till mixture looks like cornmeal. Add enough water for dough to hold together, but not so much that it's soggy. Pinch dough with your fingers and if you can roll a little bit into a soft ball, you're good to go. Dump mixture from processor onto sheet of waxed paper and form 2 balls, one slightly larger than the other. Wrap each ball of dough in plastic wrap and refrigerate at least 30 minutes before rolling.
I partially bake my lower crust to prevent sogginess. I put my unbaked pie shell on a foil lined baking sheet weighted with beans (in tin foil) on 2nd from bottom rack and bake at 375 for 10-12 minutes. Be sure to prick your crust before putting it into the oven. Let crust cool (about 15-20 minutes) before adding fruit and putting on top crust. And DO follow Toodie Jane's suggestion for egg wash and decorator sugar for top crust. Yum, delicious!!
For the Crust:
3 cups AP flour
1 tsp salt
1 ¼ cup vegetable shortening (Crisco)
1 egg, well beaten
5 Tbsp water
1 Tbsp Vinegar
Place flour in large bowl (dip/level/pour - but don’t pack it down in the measuring cup; just dip and level off with the back of a knife)
Add salt, whisk briefly
Add shortening and, using a pastry cutter, cut the shortening into the flour until the mix resembles pea sized (or a bit smaller) pieces.
In a small bowl, combine the salt, water and vinegar.
Add to the flour mixture and combine, using your hands, to form a soft dough.
Try not to handle the dough too much. Just enough to bring everything together.
Form the dough into a ball, cut the ball into fourths, wrap each piece in waxed paper and refrigerate for 30 minutes to one hour.
Remove from fridge, roll out one of the balls of dough on a lightly floured board and transfer to pie baking dish.
Flute the edges, pour in your prepared pumpkin custard and bake according to recipe instructions.
Makes 2 double crust pies
For baked shells, bake at 475 degrees for 8 – 10 minutes (remember to weight the bottom
Frozen peaches can include more or less liquid from one batch (package) to another and without knowing what your peaches look like it would be a risk to credibility to venture a guess as to how you should approach the filling except to say follow the general list of peach filling ingredients (peaches, sugar, tapioca or corn starch, lemon juice, salt, cinnamon/nutmeg) and do the best you can. You might try making up a small test batch of filling and poping it into the oven (taking good notes on the ratio of ingredient) and see how it firms up to get some idea of what adjustments you might have to make.
I think you meant to leave out the 'fill with pumpkin custard' ?
Also, leting the peaches defrost may allow you to better judge the mositure level, and how much thickener/sugar to use.
To dress the crust before baking, an eggyolk+water wash brushed on and sprinkled with sanding sugar (large crystals) makes a pretty crust. Make some decorative cut outs in the crust top before baking to allow steam to escape.
Don't forget the vanilla bean ice cream, a must with peach pie.