Hatfield’s Peach Pie

PIE-A-DAY #56

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

Dough

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

Frangipane

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.