main (305) dessert (180) soup (88) sides (65) starter (62) salads (35) mixology (26) breakfast (14)

Tuesday, August 16

Peach hand pies

3 small
Sugar, granulated
¼ cup
Sugar, light brown
¼ cup
Salt, kosher
¼ teaspoon
Cinnamon, ground
¼ teaspoon
Lemon zest, finely grated
1 teaspoon
Lemon juice
1 tablespoon
Vanilla bean, split lengthwise, seeds scraped, pod discarded
Flour, all-purpose
2 ½ cups
Salt, kosher
1 teaspoon
Butter, unsalted, cubed
1 cup
Water, ice cold
½ cup
Egg, lightly beaten
1 large
Sugar, turbinado
  1. Bring a medium saucepan of water to a boil. 
  2. Fill a bowl with iced water. 
  3. Using a sharp knife, score an X on the bottom of each peach. 
  4. Add the peaches to the saucepan, and blanch until the skins start to peal away, about 1 to 2 minutes. 
  5. Transfer to the ice bath, and let cool completely. 
  6. Peel, halve, and pit the peaches, and then cut into ¼-inch pieces; you should have about 2 cups. 
  7. Wipe out the saucepan. 
  8. In the same saucepan, combine the peaches with the remaining filling ingredients, and bring to a boil. 
  9. Cook over moderate heat, stirring occasionally, until thickened and syrupy, about 12 minutes. 
  10. Scrape the filling into a small bowl; let cool to room temperature. 
  11. Cover and refrigerate until cold, about 2 hours. 
  12. In a large bowl, whisk the flour with the salt. 
  13. Scatter the butter over the flour and, using your fingers, pinch it in until the mixture resembles very coarse crumbs, with some pieces the size of small peas. 
  14. Stir in the iced water just until dough forms. 
  15. Turn out on a lightly floured work surface, and knead gently to form a ball. 
  16. Pat into a 1-inch thick round, wrap in plastic wrap, and refrigerate for 1 hour. 
  17. Preheat 450°F, and line a baking sheet with parchment paper. 
  18. Divide the dough. 
  19. On a lightly floured work surface, using a lightly floured rolling pin, roll out one piece of dough 1/8-inch thick. 
  20. Using a 4-inch biscuit cutter, stamp out six rounds, and transfer to the baking sheet. 
  21. Top with a layer of parchment paper. 
  22. Gather the scraps and form into a ball; roll out again and stamp out two more rounds. 
  23. Transfer to the baking sheet. 
  24. Repeat with the second piece of dough. 
  25. Refrigerate for 30 minutes. 
  26. Line two baking sheets with parchment paper. 
  27. Working with one dough round at a time, brush the rim with the beaten egg. 
  28. Spoon 2-teaspoons of the filling into the center, and fold the round in half to enclose. 
  29. Press the edge firmly to seal, and transfer to the baking sheet. 
  30. Repeat with the remaining dough and filling, arranging the hand pies 2 inches apart on the baking sheets. 
  31. Brush the tops with the remaining beaten egg, and sprinkle with the turbinado sugar. 
  32. Using a pairing knife, cut two small slits into each hand pie. 
  33. Bake until puffed and golden brown, shifting the pans from top to bottom and back to front halfway through baking, about 18 minutes. 
  34. Transfer the hand pies to a rank, and let cool slightly. 
Recipe from Food&Wine Magazine, August 2016.

No comments:

Post a Comment