More luscious peaches…
Each week when I arrive at Farmers Market I fear I will be met with empty peach crates. I know our days are numbered to enjoy these golden delights, so do not take them for granted, my friends!
I am going to share with you faithful Food For Thought: A News Cafe readers one of my absolute favorite peach pies. This pie can’t get any better than fresh peaches and raspberries, but blueberries, blackberries or nectarines will make an equally delicious variation. Occasionally I will split a vanilla bean and toss with the peaches. This adds a lovely surprise to an otherwise traditional pie.
Serve with a generous dollop of fresh whipped cream or vanilla ice cream. Of course, my favorite way to enjoy this pie is for breakfast.
Enjoy!
Your favorite pie crust recipe
2 pounds peaches, or about 4 cups, pitted, peeled and sliced
1 cup raspberries
6 tablespoons sugar
2 tablespoons unbleached white flour
1 egg yolk
1 teaspoon milk
Heat oven to 350 degrees.
Line 9″ pie pan with rolled-out dough.
Toss peaches with berries, sugar and flour. Add fruit mixture into prepared pie pan. Roll out top layer of crust, laying it over the filling. Fold the top edge under the bottom edge and crimp together.
For a beautifully glossy pie, whisk the yolk and milk together to make an egg wash. Brush egg wash over pie and sprinkle with a little sugar. Cut a few vents in the top to allow the steam to escape.
Bake for 40 minutes or until the pie is a beautiful golden color and the juices are bubbling.
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Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2008 Andrea R. Charroin. Visit my blog at bakerslove.typepad.com.
