Peach pie the best EVER скачать в хорошем качестве

Peach pie the best EVER

Butter piecrust 4 ounces grated frozen butter They sit in the freezer until ready to use it In a food processor 11/2 cups All purpose flour (7 1/2 ounces) 2 tablespoon sugar 1 Salt Pulse for a few seconds 16 tablespoons frozen butter cut Into 1/2 inch pieces Process 45 to 50 seconds. Scrape down sides if needed. Dough will form a ball Break into 2 inch pieces and return to the food processor 1 cup All purpose flour(7 Ounces) Pulse 4 -5 times. Doigh should be in about 1 inch pieces Transfer dough to a bowl Add the reserved shredded, frozen butter to the dome mixture 1/2 cup ice water Add 1/4 cup to the dough mixture and toss to combine Add remaining 1/4 cup water, mix to combine Divide doUgh Equally Form 1/2 Of the dough into a desk, form the other half Rectangle Chill For two hours are up to 48 hours YOUR DOUGH IS COMPLETE 3 pounds of peaches, fairly firm to the touch Peel or Blanche the peaches Cut them in half then cut the half in 3rds 1/2 Cup granulated sugar 1 Tablespoon lemon juice 1 Teaspoon Lemon zest Pinch of salt. Leave at room temperature for one hour Remove the dough from the refrigerator allow it to sit at room temperature for 15 minutes Roll dough disk to about 12 inches in diameter Place into a 9 inches pie plate Cover with plastic wrap to avoid the crust drying out The remaining dough roll to a 13 x 101/2 inch rectangle Place on parchment paper on a Cookie sheet Cover both sections of deal with plastic wrap, refrigerate 30 minutes Working with the rectangular section of dough Cut it into 8 1 1/2 inch strips Returned to the baking sheet and chill for 30 minutes Remove one cup of peaches and place in a small bowl, Mash slightly Separate the peaches from the juice reserving the juice Reserve 1/2 cup of peach juice, place in skillet To the peaches 1/2 Cup of cornstarch 2 tablespoons of pectin 2 tablespoons of Sugar 1/4 teaspoon of cinnamon Picture of nutmeg Add mixture to Skillet containing 1/2 cup peach juice, whisk On a medium heat Cook until slightly thickened 3 to 4 minutes Remove from heat, add peaches, stir until well coated Add the crushed peaches to the mixture stir Fill the piecrust Add lattice as the top press allowing 1/2 inch overhang Spray a light mist of water onto the crust 1 tablespoon of sugar spread evenly on top In the oven, insert a baking sheet and preheat the oven to 425 Bake for 20 Minutes Reduce oven temperature to 375° Rotate the pie Continue to cook for an additional 25 to 30 minutes Allow pie to cool Three hours before slicing