paprika peach pie

Dear Howard,

Another pie! This time, the crust surprised us by being incredibly flaky like puff pastry. Was it the wide lattice? Was it because I added more liquid to the dough than the previous pie? Was it the addition of Demerara sugar? We’ll never know because I’m never consistent! Sorry, but at least each pie we have is a surprise.

02_PaprikaPeachPie

Paprika Peach Pie
All-butter pie crust recipe adapted from The Four & Twenty Blackbirds Pie Book
Makes one 9-inch pie (double crust)

1 teaspoon kosher salt
3 teaspoons granulated sugar
½ pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
2½ cups unbleached all-purpose flour
¼ apple cider vinegar
1 cup cold water

  1. Add the sugar and salt into the food processor. Then cube the cold butter and scatter them around the bowl. Pour in the flour and then pulse until the mixture is grainy and sandy looking.
  2. In a measuring cup, pour in the apple cider vinegar and cold water.
  3. Turn on the food processor again and through the opening, add 10 tablespoons of the apple cider vinegar and water mixture.
  4. The dough should come together nicely and feel a little (a tiny bit) tacky or sticky. I prefer the dough this way because additional flour gets added during the rolling process.
  5. Divide the dough into two flat discs and wrap with plastic. Refrigerate overnight or for at least 2 hours.
  6. Take one of the discs out to roll out to make the pie shell. Keep refrigerated as you prepare the pie filling.

Pie Filling
Filling recipe adapted from The Four & Twenty Blackbirds Pie Book
Makes enough for one 9-inch pie

2½ pounds peaches (5 cups, which is about 7 peaches)
2 tablespoons fresh lemon juice
⅔ cup granulated sugar
¼ cup brown sugar
3 tablespoons potato starch
1 tablespoon paprika
⅛ teaspoon white pepper
¼ teaspoon allspice
¼ teaspoon ground ginger
½ teaspoon salt

  1. First thing to note, I omitted the Old Fashion bitters from the original recipe.
  2. Peel the peaches, they’re best when ripe. I made this pie twice and the first time, the peaches were still a bit too firm. Then cut the peaches into cubes or slices (I prefer cubes for pie fillings).
  3. In a bowl, add the peaches, lemon juice, sugar, brown sugar, paprika, white pepper, allspice, ginger, and salt. Let it macerate for an hour.
  4. Remove majority of the excess juice and save about a quarter cup. Add in the potato starch and mix to thicken the filling.

Pie Assembly Time

Unsalted butter, melted
2 tablespoon flour
1 large egg, whisked
Brown Demerara sugar

  1. This is also a good time to start preheating your oven to 425°F, make sure to position the oven racks to the bottom and center positions. Butter the pie pan and chill in the fridge.
  2. Dust a flat surface and rolling pin with flour (about a tablespoon). Roll the dough out to about an 11 or 12-inch circle to create the pie shell. Let the excess dough hang off the edge.
  3. Pour the filling in the pie shell and refrigerate.
  4. Dust the surface and rolling pin with flour again (the remaining tablespoon). Cut into strips or shapes depending on your design. Place on top of the filling in the pie shell.
  5. To make the border, roll in all the excess dough hanging off the edge. You’ll soon have a nice thick circumference that can be crimped into a wave. Refrigerate the pie if the oven is still not at the right temperature.
  6. Once your oven indicates that it’s ready, take the pie out of the fridge. Scramble the egg in a small bowl and brush it over the dough. Careful not to draw out any of the peach filling out if your lattice top has huge gaps.
  7. Then sprinkle the Demerara sugar on top, it should stick to the egg wash.
  8. Place the pie on a baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes.
  9. Lower the oven temperature to 375°F and move the pie on the baking sheet to the center oven rack. Continue to bake for 30 to 35 minutes. The pie is ready when the crust is golden brown and the juices are bubbling.
  10. Take the pie out and let it cool on a wire rack for 2 to 3 hours. Serve at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.

This is one showstopping pie. I love these unexpected sweet and savoury pie combinations!

Sincerely,
Syl

PS: #NotSponsored I just really love this cookbook! The dough is so easy to use and all the recipes have been delicious.