Pie pastry from Thomas Keller
(this makes enough for two open-faced pies; wrap one half of the pastry in plastic and freeze for another time)
2½ cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
1 cup (2 sticks) unsalted cold butter cut into ½” pieces
6 tablespoons cold buttermilk
In a medium bowl, whisk together the flour, salt and sugar. Using a bench scraper, cut in the butter until the mixture resembles coarse crumbs. Gradually add the cold buttermilk and use your fingertips to combine the mixture just until the liquid is incorporated. Turn the pastry out onto a piece of parchment paper, divide in half and form each half into a round disc. Wrap each disc in plastic wrap and chill for at least one hour before rolling out. (If you are only making one pie, the extra pastry can be frozen for up to 3 months.)
Lightly flour a sheet of parchment paper. Roll out the pastry on the parchment into a round about ⅛” thick and about 14” in diameter. Place the pastry (still on the parchment) on a baking sheet and refrigerate it while you prepare the filling.
Filling-
1¾ pounds white peaches, ripe, not overly soft (3-4 peaches should yield about 4 cups sliced ¼” thick)
1 cup strawberries, lightly rinsed, dried on paper towels, quartered
1 tablespoon fresh orange juice
¼ cup granulated sugar
¼ cup light brown sugar
pinch of salt
½ teaspoon orange zest
3 tablespoons tapioca starch (if the peaches are very juicy, add an additional tablespoon)
pinch of cardamom
1 tablespoon finely chopped fresh basil
2 tablespoons unsalted butter, cut into small pieces
egg wash made from 1 egg whisked together with 2 tablespoons heavy cream
coarse sugar for sprinkling
Preheat the oven to 425 degrees F. Peel and slice the peaches. Place them in a large bowl with the strawberries and orange juice. In a medium bowl, whisk together the sugars, salt, zest, tapioca starch, cardamom and basil. Retrieve the pie pastry from the refrigerator. Add the sugar/spice mixture to the fruit and turn gently with a rubber spatula. Once the peaches combine with the sugar, they will release a good bit of juice. Using a slotted spoon, place the filling in the center of the pastry, leaving a 2” border. (It’s okay to leave a tablespoon or two of the liquid behind in the bowl. Once the pastry sets up in the oven, I carefully drizzle this back over the pie; about 15 minutes into the baking.) Dot the filling with the butter pieces and fold up the edges, creating a ruffle of pastry dough. Brush the edges of the pie with the egg wash and sprinkle with the coarse sugar. Place the baking pan with the pie in the freezer for 15 minutes. Bake the pie on the bottom shelf of the oven at 425 degrees for 15 minutes until the crust begins to turn slightly golden. Reduce the oven temperature to 350 degrees and bake for an additional 40-50 minutes. The fruit should be tender, the crust deeply golden and juices should bubble thickly around the edges. Cool on a rack for at least an hour before serving. Sing Happy Birthday, Refrigerate any leftovers.
(this makes enough for two open-faced pies; wrap one half of the pastry in plastic and freeze for another time)
2½ cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
1 cup (2 sticks) unsalted cold butter cut into ½” pieces
6 tablespoons cold buttermilk
In a medium bowl, whisk together the flour, salt and sugar. Using a bench scraper, cut in the butter until the mixture resembles coarse crumbs. Gradually add the cold buttermilk and use your fingertips to combine the mixture just until the liquid is incorporated. Turn the pastry out onto a piece of parchment paper, divide in half and form each half into a round disc. Wrap each disc in plastic wrap and chill for at least one hour before rolling out. (If you are only making one pie, the extra pastry can be frozen for up to 3 months.)
Lightly flour a sheet of parchment paper. Roll out the pastry on the parchment into a round about ⅛” thick and about 14” in diameter. Place the pastry (still on the parchment) on a baking sheet and refrigerate it while you prepare the filling.
Filling-
1¾ pounds white peaches, ripe, not overly soft (3-4 peaches should yield about 4 cups sliced ¼” thick)
1 cup strawberries, lightly rinsed, dried on paper towels, quartered
1 tablespoon fresh orange juice
¼ cup granulated sugar
¼ cup light brown sugar
pinch of salt
½ teaspoon orange zest
3 tablespoons tapioca starch (if the peaches are very juicy, add an additional tablespoon)
pinch of cardamom
1 tablespoon finely chopped fresh basil
2 tablespoons unsalted butter, cut into small pieces
egg wash made from 1 egg whisked together with 2 tablespoons heavy cream
coarse sugar for sprinkling
Preheat the oven to 425 degrees F. Peel and slice the peaches. Place them in a large bowl with the strawberries and orange juice. In a medium bowl, whisk together the sugars, salt, zest, tapioca starch, cardamom and basil. Retrieve the pie pastry from the refrigerator. Add the sugar/spice mixture to the fruit and turn gently with a rubber spatula. Once the peaches combine with the sugar, they will release a good bit of juice. Using a slotted spoon, place the filling in the center of the pastry, leaving a 2” border. (It’s okay to leave a tablespoon or two of the liquid behind in the bowl. Once the pastry sets up in the oven, I carefully drizzle this back over the pie; about 15 minutes into the baking.) Dot the filling with the butter pieces and fold up the edges, creating a ruffle of pastry dough. Brush the edges of the pie with the egg wash and sprinkle with the coarse sugar. Place the baking pan with the pie in the freezer for 15 minutes. Bake the pie on the bottom shelf of the oven at 425 degrees for 15 minutes until the crust begins to turn slightly golden. Reduce the oven temperature to 350 degrees and bake for an additional 40-50 minutes. The fruit should be tender, the crust deeply golden and juices should bubble thickly around the edges. Cool on a rack for at least an hour before serving. Sing Happy Birthday, Refrigerate any leftovers.
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