Hatfield’s Peach Pie

Written by


This pie comes to us from Karen Hatfield, pastry chef at Hatfield’s.

Around this time every summer, I think about peach pie. It’s completely inspired by the season. I love traditional peach pies, but the deep dish format is difficult to do in a restaurant-that’s how I created this recipe, which is a bit of a spin on the classic. It works for any occasion and uses true pie dough in the form of a tarte. Just make sure you use the freshest peaches available.

Karen Hatfield’s Peach Pie
Makes 6-8 individual pies

9 oz. flour
1 1/2 t. sugar
4 oz. butter, cold
1 1/4 oz. vegetable shortening, cold
1/2 t. salt

Paddle above ingredients until sandy. Then add:
1/2 egg
1 1/2 t. ice water
Add water until dough comes together
Roll out dough, mold into individual ring and par bake at 350

Peach Poaching Liquid
3-4 peaches
Blanch for 1-2 minutes until skin starts peeling off. Shock in ice water and remove skin.
Cut in half and poach in liquid:
8 c. water
2 ½ c. sugar
1 c. Moscato d’Asti
½ vanilla bean
Cover with parchment and poach until tender, remove from liquid and reserve

7 oz. butter
Paddle until creamy then add:
¾ c. sugar
Paddle again then add
¼ t. salt
1 t. brandy
2 eggs
2 T. milk
Then add:
2 c. almonds
¼ c. sugar (grind together first)

Brown Butter Crumble
1 c. + 4 T. flour
½ c. almonds, toasted & chopped
½ c. sugar
4 T. dark brown sugar
½ t. salt ¼ t. cinnamon
5 oz. butter, browned

Put dry ingredients in a bowl and pour in warm brown butter. Mix with fork, cool on tray and chill.

To assemble: scoop a spoonful of frangipane into the shell, add three to four large slices of the poached peach and sprinkle generously with the brown butter crumble. Add a couple of blackberries (optional)
Bake at 350 for approx 12-15 min. Let cool, then serve.