Coeur de La provided us an amazing peach pie recipe back in Spring of 2012. We can't help but publish it online and share it all over again. It's that good! Let us know if you try making some!
The Crust: a Pâte Brisée pie crust 2 ½ cups of flour 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter, diced into cubes, chilled ½ cup ice water plus 2 tablespoons
1. In a food processor, combine the flour, salt and sugar. Pulse for several seconds. Add your diced butter, and process until the mixture looks coarse, about 15 seconds. 2. Next, add your iced water (it is important that your water is cold) slowly, and process until your dough comes together. Make sure that you do not add too much water as you do not want a sticky dough. 3. Form your dough into one ball, and then cut the ball in half. Roll out each half into a disc and wrap individually. Store for an hour in the refrigerator to let your dough chill. After an hour, your dough is ready to use. For mini pies, I use the top of a wide mouth mason jar to cut into my dough for perfect sized mini pies.
The Filling: Peach Amaretto 6-8 peaches, peeled, pitted, and cubed ¼ cup flour ¼ cup sugar 1 tsp vanilla extract 1 teaspoon amaretto
1. Mix ingredients in a small bowl, being careful not to mash the peaches 2. Roll out one disc of pie dough, as this will be your bottom crust. To cut perfectly sized bottoms, I use the lid to a large mouth mason jar. Once your dough has been rolled out and cut, fit your pie bottoms into mini ceramic pie dishes. I found mine at Cost Plus. 3. Pour your filling into your pie molds. I like adding a heaping amount as there is nothing worse than taking a bit of pie and getting no fruit. 4. Now with your second dough, cut 3 inch by ½ inch long pieces of dough with a pie cutter. These will be used for a lattice crust. 5. Make an X over your pie filling with your cut dough, then begin to weave over and under with the other dough strips until you have a lattice. The first time you do this will not be perfect, but with time you will get the hang of it. Starting with mini lattice crusts is the way to go, as you only need about six pieces of dough. 6. Place pies on a cookie sheet, as they will ooze and make a precarious mess in your oven. 7. Make an egg wash with one egg and 3 tablespoons of water and lightly brush the tops of your pies, sprinkling with a bit of sugar if you feel inclined. 8. Bake at 375° for 45 minutes or until golden brown. 9. Let the pies cool and … Bon Appetit
