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flour Brisee peaches sweet cherries granulated sugar cornstarch coarse salt lemon unsalted butter egg yolk heavy cream Sanding sugar
Viewed: 31 - Published at: 6 years agoIngredients
- All-purpose flour, for dusting
- Pate Brisee (page 224)
- 1 pound fresh, ripe peaches, pitted and sliced into 1/4-inch-thick wedges
- 1 pound fresh, ripe apricots, pitted and sliced into sixths
- 1 pound fresh sweet cherries (such as Bing), stemmed, pitted, and halved
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon coarse salt
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
- Sanding sugar (or granulated sugar), for sprinkling
Method
- On a piece of parchment generously dusted with flour, roll out one disk of dough to a 12-inch round.
- With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges.
- Trim dough to a 1/2-inch overhang all around.
- Roll out remaining disk of dough in the same manner; transfer (on parchment) to a baking sheet.
- Chill pie shell and dough until firm, about 30 minutes.
- In a large bowl, toss together peaches, apricots, and cherries.
- Add the granulated sugar, cornstarch, salt, and lemon juice; toss to combine.
- Remove baking sheet from the refrigerator; transfer dough to a clean work surface.
- Using a pastry cutter (preferably fluted) or sharp knife, cut dough into 3/4- to 1-inch-wide strips.
- Spoon the fruit mixture and any juices into the chilled pie shell, mounding fruit slightly in the center.
- Dot with butter.
- Brush the rim of the pie shell with water.
- Weave a tight lattice of dough strips on top of the fruit.
- Using kitchen scissors, trim dough strips to a 1/2-inch overhang; gently press top and bottom pieces together to seal.
- Fold edges over or under, and crimp edge as desired.
- In a small bowl, whisk together egg yolk and cream; brush on lattice and edge of pie shell, being careful not to let it pool.
- (If you have any scraps of dough, cut out some pretty shapes to place on top of lattice; adhere them with egg wash.) Generously sprinkle entire surface with sanding sugar.
- Freeze or refrigerate pie until firm, about 30 minutes.
- Meanwhile, preheat the oven to 400F, with the rack in the lower third.
- Place pie on a parchment-lined baking sheet.
- Bake until the crust begins to turn golden, about 20 minutes.
- Reduce oven temperature to 350F.
- Continue baking, rotating sheet halfway through, until the crust is deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more.
- Transfer to a wire rack to cool completely.
- The pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
