Read the story behind this dish in Sunday, Dinner for Two.
11¼ ounces (2¼ cups) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
11 tablespoons unsalted butter, chilled
7 tablespoons vegetable shortening, chilled
⅓ cup ice water
3½ pounds peaches (about 6 cups)
½ cup sugar
½ cup light brown sugar
1 small lemon
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 tablespoon crystallized ginger (optional)
¼ teaspoon table salt
3-4 tablespoon quick-cooking tapioca
2 tablespoons unsalted butter
- In a food processor, pulse the flour, salt, and sugar until mixed.
- Cut the butter into ¼-inch cubes and scatter them over the flour mixture.
- Cut the butter into the flour, about five 1-second pulses.
- Cut the shortening into pieces (it is softer than the butter so harder to make into uniform pieces, but that's OK) and scatter them over the flour mixture.
- Cut the shortening into the flour with 1-second pulses until it is pale yellow and resembles coarse cornmeal. The butter pieces should be no larger than the size of a pea.
- Turn the mixture into a small bowl.
- Set aside 1 tablespoon of the ice water and sprinkle the rest on the dough.
- Press the dough together with a rubber spatula, adding up to 1 tablespoon of ice water if the dough does not come together.
- Divide the dough into two portions, one slightly larger than the other, and dust each lightly with flour.
- Wrap each portion of dough in plastic wrap, pressing it into a 4-inch disk, and refrigerate for at least 30 minutes.
- Peel, pit, and slice the peaches.
- Zest the lemon yielding 1 teaspoon zest.
- Juice the lemon yielding 2 teaspoons juice.
- If using, mince the crystallized ginger. Feel free to use less than a full tablespoon if you want less ginger flavor in the finished pie.
- Toss the peaches with the sugars, lemon juice, zest, tapioca, allspice, nutmeg, and ginger (if using). Let stand for 15 minutes.
- Heat oven to 400° with a rack in the lower-middle position.
- Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes.
- Cut 2 tablespoons unsalted butter into small pieces.
- Roll out the larger dough disk into a 12-inch circle about ⅛-inch thick on a lightly floured surface.
- Fit dough into a 9-inch Pyrex pie plate leaving the excess hanging over the edge.
- Add the peach mixture to the pie and distribute the butter pieces on top of the peaches.
- Roll the smaller dough disk into a 10-inch circle and place on top of the peaches.
- Trim the edges leaving ½-inch of dough overhanging the pie plate and tuck this dough underneath itself so it is flush with the edge of the pie pan.
- Using a fork, press the two pieces of dough together around the circumference of the pie.
- Cut four slits at right angles to each other in the top crust.
- Place pie in freezer for 10 minutes.
- Place pie on a baking sheet and bake until the top crust is golden, about 20 minutes.
- Reduce oven temperature to 350° and continue baking until the top crust is golden brown and the filling is bubbling, about 35 minutes.
- Cool on a wire rack until juices have thickened, 1-2 hours, and serve.
|Pulse flour, salt, and sugar to mix, add cubes of cold butter, and cut butter into flour.|
|Cut chilled shortening into the flour mixture.|
|Add ice water and press with rubber spatula to bring the dough together.|
|Press the dough into two 4-inch disks, wrap, and cool in refrigerator.|
|Gather ingredients for filling: sugars, salt, lemon zest, lemon juice, tapioca, nutmeg, allspice, and ginger.|
|Peel, pit, and slice peaches, add other filling ingredients, and let stand for 15 minutes.|
|Roll out dough for bottom crust and fit to pie dish, add filling, and dot with butter.|
|Roll out top crust, add to pie, trim and fold under edges, press with fork, and cut slits for steam to escape.|
|Bake, cool on a wire rack, and serve.|