Subj : Gourmet 696
To   : All
From : Dave Drum
Date : Fri Apr 17 2015 05:41 am

* Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Honey Caramel Peach Pie
Categories: Pies, Fruits, Desserts, Pastry, Citrus
     Yield: 6 servings

     3 lb Ripe peaches
     2 tb Cornstarch
 1 1/2 tb All-purpose flour
     2 ts Fresh lemon juice
   1/2 ts Cinnamon
   1/4 ts Salt
   1/2 c  + 1 tb sugar; divided
   1/4 c  Mild honey
     2 tb Water
     3 tb Unsalted butter
          All-butter pastry dough
     1 tb Whole milk

 Cut an X in bottom of each peach, then blanch peaches in
 batches in boiling water 15 seconds. Transfer with a
 slotted spoon to an ice bath to stop cooking. Peel peaches
 and cut into 1" thick wedges.


 Toss peaches well with cornstarch, flour, lemon juice,
 cinnamon, and salt in a large bowl. * Put a foil-lined
 large baking sheet in lower third of oven and preheat oven
 to 425+.F/218+.C.

 Bring 1/2 cup sugar, honey, and water to a boil in a 1
 1/2  to 2 qt heavy saucepan over medium-high heat,
 stirring until sugar has dissolved, then wash down any
 sugar crystals from side of pan with a pastry brush dipped
 in cold water. Boil without stirring, swirling pan
 occasionally so caramel colors evenly, until dark amber,
 about 5 minutes.

 Remove from heat and add butter, swirling pan until butter
 is melted. Pour over fruit and toss (caramel may harden
 slightly but will melt in oven).

 Roll out 1 piece of dough (keep remaining piece chilled)
 into a 13" round on a lightly floured surface with a
 lightly floured rolling pin. Fit into a 9" pie plate. Trim
 excess dough, leaving a 1/2" overhang. Chill shell while
 rolling out remaining dough.

 Roll out remaining piece of dough into an 11" round on a
 lightly floured surface with a lightly floured rolling
 pin.

 Transfer filling to pie shell, mounding it. Cover pie with
 pastry round. Trim with kitchen shears, leaving a 1/2"
 overhang. Press edges together, then crimp decoratively.
 Brush top all over with some of milk, then sprinkle with
 remaining Tbsp sugar. Cut 3 steam vents in top crust with
 a paring knife.

 Bake pie on hot baking sheet 20 minutes. Reduce oven
 temperature to 375+.F/190+.C. Continue to bake until crust
 is golden-brown and filling is bubbling, about 50 minutes
 more. Cool pie to room temperature, 3 to 4 hours.

 Recipe by Ian Knauer

 July 2009 | Gourmet

 Serves 8

 MM Format by Dave Drum - 02 July 2009

 Uncle Dirty Dave's Archives

MMMMM

... Chicken Tikka Masala not fish 'n chips is the national British dish.

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