It’s that time of summer when juicy stone fruits come to market: nectarines, plums, apricots and my favorite, PEACHES!
But isn’t it a bummer when you get a peach and it’s not bursting with that sweet flavor you remember? Well, peach evangelist Jon Rowley has worked to fix that.
Jon says that when you cut the peach and its super shiny
that will mean that its gonna be sweet!
Each of these peaches must meet a minimum of 13 Brix (that is the measure of the % of sugar in the peach).
So what to do with all these juicy peaches? Well, eating peaches out of hand is amazingly delicious, but I also love them sliced and tossed in an arugula salad dotted with goat cheese and a sprinkle of toasted northwest hazelnuts.
And if you love sweetness, there is nothing better than a delicious homemade peach pie. And one of my favorites is with stone fruits: peaches, cherries and apricots. But you can make it with all peaches, too!
The recipe incorporates my favorite fruit pie tip: put down a thin rolled out layer of almond paste on the bottom crust before filling the pie it adds a delicious flavor and keeps the crust from getting soggy.
So here’s to the juicy peach! –Kathy
Peaches combine with other Stone Fruits in this delicious pie!
Summer Stone Fruit Pie with Almond Paste & Amaretto Cream
You can use all peaches in the pie if you like or a variety of other stone fruits to mix in with the peaches.
Makes 19-inch pie
2 cups flour
1/2 tsp. salt
1/2 tsp. nutmeg
6 Tbsp. shortening or lard
6 Tbsp. cold butter
2 to 3 Tbsp. ice water
1/4 cup (2 ounces) marzipan (almond paste)
3 cups pitted, 1/4-inch-sliced peaches, peeled
1 cup pitted cherries, (I like to use tart cherries if you can find them, you can also use frozen ones without sugar)
2 cups pitted, 1/4-inch sliced apricots
1/4 cup brown sugar
1/2 cup granulated sugar
2 Tbsp. flour
Egg Wash Glaze
1 Tbsp. milk
1 Tbsp. coarse sanding sugar (or substitute granulated sugar), optional
1/2 cup whipping cream
1 1/2 Tbsp. brown sugar
1 Tbsp. amaretto
Preheat oven to 375 degrees F.
To make the crust: In a large bowl, combine flour, salt and nutmeg. Cut in shortening and butter until particles are pea-sized. Sprinkle in ice water, 1 tablespoon at a time, mixing gently with a fork until dough comes together in a ball.
Divide into 2 even pieces. Do not over handle the dough. (If dough is too soft to handle, press gently into 2 disks, wrap in plastic and refrigerate for about 20 minutes before rolling.)
On a lightly floured surface, roll out the first piece of dough to a bit bigger than your 9-inch pie pan. Brush excess flour off crust, and then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges. Roll out the remaining piece of dough to fit top of pan, but slightly bigger. Cover with plastic and move on to making the filling.
To fill the pie: Roll marzipan into a ball, then press out into a disk on a piece of plastic wrap. Cover with another piece of plastic wrap. Roll out to fit the bottom crust, place it in the freezer if it’s too soft.
Remove the top piece of plastic wrap, then turn it into the curst using plastic wrap as a guide, fit marzipan into the bottom crust. (Remove the plastic wrap).
Place the peaches, cherries and apricots in a large bowl. In a small bowl, mix together sugars and flour, and then sprinkle over the fruit. Toss to coat the fruit well. Place fruit filling into lined pie pan.
Place remaining dough round on top of pie, trimming off any excess dough. Then crimp bottom and top crusts together with your fingers to seal well and make a pretty edge.
Mix together egg and milk, and lightly brush on top with a pastry brush. Sprinkle with sanding sugar. Make several slits in the top (or cut fun shapes) to allow steam to escape. Bake in preheated oven for about 1 hour or until crust is golden and filling is cooked through and bubbling. Cool pie on a rack.
To make Almond Cream: When ready to serve, whip the cream until it begins to thicken. Add remaining ingredients and whip until stiff. Serve dolloped on pieces of pie.
Recipe by Kathy Casey Food Studios® – www.KathyCasey.com