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Friday, Aug. 29, 2014

Sweet Dough for Pies and a peach filling (Pate Douce pour les Tartes)

Wednesday, July 11, 2012

Last week I was looking in my deep freezer and found a few jars of frozen peaches that I canned last Summer. Wow! I got to use these before the new patch of peaches are harvested.

But to make a good peach pie you need a good sweet dough for the 9-inch pie. So I dug around and found one that I have used before which is J.C. and Sis's recipe from The Prudhomme Family Cookbook. If that family says it is good, for the rest of use it is the greatest.

To start making this sweet dough for pies take about 1 1/4 cups of all-purpose four, in all

1 teaspoon baking powder

1 egg

1/3 cup sugar

3 tablespoons coldunsaltyed butter, cut intovery small pieces

3 tablespoons milk

1/2 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

In a small bowl, sift together 3/4 cup plus 2 tablespoons of the flour and the baking powder. Set aside.

In a medium-size bowl, combine the egg and sugar; mix with a large spoon until well blended and very frouthy, about 1 minute. Add the butter and stir just a few seconds until butter is separated into very small pieces but not creamed into mixture. Remember: The less you fool around with the dough, the better it will be! Add the milk, vanilla, ground nutmeg, and cinnamon; stir a few seconds. Add the flour mixture, stirring just until blended.

Generously flour a flat surface. Divide the dough (it will be very soft) into1 two-thirds portion and 1 one-third portion; spoon each portion onto the floured surface, keeping them separate. Flour hands liberally with additional flour and roll the larger portion of douch in flour until it no longer sticks to your hands; place it in the center of an ungreased 9-inch pie pan and line the bottom and sides evenly with the dough, pressing gentlyintoplaqce. Continue to flour your hands as needed. Gently shake off any excess flour from the pie shell; set aside. Reserve the remaining dough.

With floured hands, roll the reserved portion of dough in flour until it no longer sticks to your hands, then separate it into 6 equal pieces. With floured hands, place them over the pie as follows: Tease 3 portions of dough into long flat strips and lay them across the pie in one direction. Make strips of the remaining 3 pieces and lay criss-cross on top of the first 3 strips. stretching them to fill any large gaps.(This lattice will look quite roughly done.) Wipe any flour from the pan rim and dab dough strips with a clean dish towel to remove surface flour.

The pie is ready to bake. Follow the instructions in the following recipe to make the filling.

Choose peaches that smell wonderfully ripe and be sure to make the pie at least once during the peak of peach season to get the best taste possible. I been to the Ruston, Lousiana and the Campbell, Missouri Peach Festibles and found that is a peach is sweet, juicy, firm, ripe, and smells good, use them.

2 pounds of peaches, peeled and quaretered

3/4 cup sugar

1/2 cup water

2 teaspoons cornstarcvh dissolved in 1 tablespoon water

1/2 teaspoon ground nutmeg.

To make the filling, in a 2-quart sauced pan, combine the peaches, sugar, and water. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and cook until peaches are tender and juice becomes a heavy syrup, about 14 minutes, stirring occasionally and skimming foam from surface as it develops. With pan still over medim heat, skim any remaining foam from surface, then mash peaches with a pastry blender or the back of a large spoon until no large pieces remain. Stir the cornstarch into the peaches, mixing well and mashing the peachers a bit more against the side of the pan until all peach pieces are fairly small. remove from he4at and add the nutmeg, stirring until well blended. Set aside to cool.

Line the pan with thedough, reserving one third of the dough. Pour the reserved peach filling into the pie shell, distributing it evening. Cover the filling with the pie-dough lattice amd bake at 375 F unti lcrust is dark golden brown, about 24 minutes. Remove from oven and cool untilfilling isfirm, about 45 minutes. Serve as it is or top with ice cream.

Larry Eiker
Eiker's Burgoo of Food Ideas