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Wednesday, August 1, 2012

Peach Pie-Masumoto Peaches

Much like last year, I came across the opportunity to score some incredible peaches and nectarines from Masumoto Farms. Masumoto Farms in an old farm that specializes in stone fruits, and has a few old Elberta peaches and nectarines, the variety of which escapes me. No matter, here is what I stated with, by my estimation, just enough for one pie.

Peaches and Nectarines

From this point, the option to just eat them made some sense, but, these were so ripe, and I really don't react well to eating 4 pounds of peaches and nectarines in one day. I don't think they would have held for another day or two. These are fruit that are picked ripe from the tree, and they were picked on Sunday. I did the standard peeling method of dipping in boiling water for 30 seconds, then blanch in ice water and slip the skins. Then into a soaking solution of 4 cups water and 2 tablespoons lemon juice (or other suitable acid). I prepared a spiced sugar mix like this:

3/4 cup fine sugar
1/8 teaspoon each cinnamon, allspice, mace, nutmeg
1/8 teaspoon fine salt
1 teaspoon each water, whiskey and lemon juice

The peaches were dumped into this mix and allowed to macerate for one hour.

Macerating Fruit

This was to draw out some liquid from the peaches, in part to aid in cooking them, in part to get the soaking syrup for the pie filling. The juices were drained into a pan, 2 tablespoons of cornstarch were added and brought to a simmer until thickened. The peaches and nectarines were added back in and the entire mixture heated through. The peaches were about half cooked. Allowed to cool, they were ready for the crust. I used my typical Grandpa Sahara's pie crust, and decided on a lattice top. One thing I always do is coat the inside of the bottom crust with a egg and cream wash, which keeps the bottom crust dry and non-leaking.

A short while later, well, okay, an hour later...

Whole Pie

After an initial bake at 450F for 10 minutes, and then another 45 minutes or so at 350F (I tend not to time, I check at 30 minutes for done and make a decision at that point). The peaches will be done no matter what as they were precooked. A pie like this needs to cook almost completely, Since I do not own a pie safe, I cover it lightly with a cotton cloth and let it sit for 2 hours at least. Here, with a little whipped cream lightly sweetened with agave syrup (much easier to whip cream using an invert syrup) is my Peach and Nectarine Bourbon Pie.

Yes, that is enough for one

In final review, the taste was right there, a great pie, the peaches shine through, with just enough complexity to add to the flavor. It is concievable that I would forgoe some of the spices, just to let the peaches shine a bit more. Appearance wise, the overall lattice and liquid was detracitng for me, I was not careful enough with making the lattice. But, it eats just fine.

1 comment:

  1. I was just wondering where you've disappeared to... Great to read your post again! :-) I had to look up mace and how to make a lattice top :-P