Peach Pie New York Times

How To Bake Peach Pie

If you dont want to fire up your grill, you can still enjoy the deliciousness of this perfect peach pie! Follow the same recipe directions for the ingredients and assembly. You can use a traditional pie dish instead of a skillet if you prefer. Cover edges loosely with aluminum foil.

Bake at 400°F for 50-60 minutes or until crust is golden brown and the filling is bubbly. Remove the foil. If you want a more golden crust you can check the pie at 45 minutes, remove the foil, and continue baking for 10-15 minutes. Cool on a wire rack.

New York Times Sour Cream Pumpkin /carrie Sheridan

Even people who don’t like pumpkin pie… LOVE this pie – it has a meringue-y, melt-in-your-mouth, whipped texture – guaranteed to please everyone at the holidays… Mrs. Smith’s frozen sweet potato pie is a good alternative, too!

Provided by carrie sheridan

Steps:

• Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done .
• Reduce the oven temperature to 350 degrees.
• Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
• Blend in the pumpkin puree.
• Beat the egg yolks and stir into the mixture.
• Add the sour cream and mix well.
• Cook over hot, not boiling, water until thick, stirring constantly.
• Beat the egg whites until they form soft peaks.
• Gradually beat in the remaining sugar.
• Fold into the pumpkin mixture.
• Turn into the pie shell and bake for 45 minutes, or until the top has browned.
• Serve with whipped cream, if desired.

Nutrition Facts : Calories 413.4, Fat 20.1, SaturatedFat 7.8, Cholesterol 112.9, Sodium 467.1, Carbohydrate 53.8, Fiber 3.2, Sugar 36.8, Protein 6.5

The Future Looks Peachy

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The sad truth about homemade peach pie is that theres never enough.

As much as we all love pie for dessert, its nice to follow up with a midnight slice. If youre lucky enough to have any left after that, well, nothing gets a body out of bed faster than the promise of the last syrupy slice in the pie dish for breakfast. But the reality is that most of the time a good peach pie will disappear moments after you plunge in the pie server, without any regard for the future.

A slab pie, on the other hand, has staying power.

Not only will it feed a crowd, but you will also still probably have leftovers, so you can offer seconds without having to fall back on granola in the morning.

A slab pie is also convenient in that you can make it all at once, rather than having to roll out the pastry for two separate pies. And its easier to carry to a picnic or party than two pies.

Most slab pies are made in shallow 11-x-17-inch jelly roll pans. In this recipe, I use a 9-x-13-inch baking dish its taller sides will give you a deep dish pie, meaning you can stuff in even more peaches or nectarines or berries or pears or plums.

Another difference between this pie and a more traditional slab pie: the top crust. Here, I use a cinnamon- and ginger-imbued streusel. It makes this seem like a cross between a crumble and a pie, with the flaky crust of the pie and the crunchy, sugary nubs of the crumble the best of both worlds.

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Pie In American Cuisine

Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.

American cuisine in the colonial era was simple compared with the more elaborate dishes found in contemporaneous European cuisines. The simplicity of American cuisine, and the American preference for pies, was influenced by the religious culture and general circumstances of the colonial era. As European pies evolved into dainty tarts, the American “pot pie”, cooked over the hearth in a Dutch oven, was generous and filling, reflecting American preferences for simple and hearty meals.

How Do I Avoid My Pie From Having A Soggy Bottom

Here are some things you can do to avoid this.

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Tips For The Perfect Peach Pie

• I placed an oven mitt next to the grill. I was tempted to reach in and grab the handle of the skillet, but thankfully my oven mitt was sitting off to the side. Seeing it reminded me to be safe while grilling.
• I have made this pie with ripe peaches as well as firm peaches. Both worked really well and tasted amazing, but my family preferred the consistency of the firm peaches.
• This grilled pie can be changed up to fit your favorite flavors. Try using 3 cups of peaches and 2 cups of blueberries, or all strawberries, or even a mixed berry! Once you have the basic recipe and technique down, the options are endless.

How Do You Make A Fruit Pie Filling

Have you ever made a fruit pie and it was too wet? Chances are your binder wasnt good enough and/or you used too much sugar.

• Sugar makes fruit weep more, drawing out more liquid. Too much sugar in your pie will increase the chances its wet.
• Fruit pies need binding. Flour and cornstarch are the two most popular binders.

Fruit pies can be tricky: you want enough liquid so theyre not dry but not enough that they puddle out when you slice them. Ive tried a few different methods but Ive found that, overall, cornstarch makes a better fruit pie.

Except for apple, you can use this easy recipe for almost any fruit filling.

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More About New York Times Pie Recipes

8 SPECTACULAR PIES THAT TASTE AS GOOD … – THE NEW YORK TIMES

From

THE NEW YORK TIMES PLUM TORTE – COLEY COOKS

FromCaloriesCategory

• Preheat the oven to 350°F and butter the inside of a 9-inch springform pan. Cream together the butter and 1 cup sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine. Add in the eggs, one at a time, making sure each is fully incorporated. Sift in the flour, baking powder and salt, then mix until just combined.
• Spread the batter into the pan and smooth the top. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter. Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle that over the top.
• Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.

NEW YORK TIMES PUMPKIN PIE WITH AN OREO CRUST RECIPE …

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26 FALL RECIPES – THE NEW YORK TIMES

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RECIPE FOR APPLE PIE – THE NEW YORK TIMES

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EASY PIE CRUST RECIPES FOR SUMMER DESSERTS – THE NEW YORK …

From

Deep Dish Peach Crumble Pie

08/24/2017

I come from a pie-making family. Both my Moms and my Dads sides in fact. My Grandma Alice apparently was known to make 2 pies a day several times a week for her farm-based family of 8, sometimes sending my Aunt Mary up the Cherry tree to pick ripe cherries for her. My Grandma Clara was known particularly for her Sour Cream Raisin pie, which is an amazing concoction she would make for my Dad every time we would visit her. As kids, we were a little leery of the name but we were completely sold at first bite it is a wonderful pie, which I promise to make sometime in the Fall or Winter comfort food at its best! You wont believe how delicious it is!

But, it is still Summer here, getting to the end of Peach Season, and Id been planning for months to make my first Slab Pie, out of locally grown ripe peaches, which are so juicy and luscious youd feel like it was the first peach you ever tasted. If youre not familiar with a Slab Pie, it is a pie made on a large 13×18 sheet pan, meant to be taken to a Picnic or Potluck for easy cutting and serving to many people. But then I saw this Deep Dish Peach Crumble Pie. And that slab pie went right out the window. Because Deep Dish means more fruit. And, with a fresh, super-ripe peach, all you want is MORE.

Enjoy!

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Chocolate Pecan Pie New York Times

Steps:

Most Read Life Stories

¾ teaspoon fine sea salt

2½ sticks cold unsalted butter, cut into ½-inch pieces

4 to 6 tablespoons ice water, as needed

Filling:

6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1½-inch chunks

1¼ cups packed light brown sugar, more to taste

1/3 cup instant tapioca

3 tablespoons fresh lemon juice

1½ teaspoons finely grated nutmeg

1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon vanilla extract

1 teaspoon fine sea salt

Crumble topping:

1½ cups all-purpose flour

1 cup packed dark brown sugar

2 teaspoons ground cinnamon

1½ teaspoons ground ginger

½ teaspoon fine sea salt

1½ sticks unsalted butter, cubed

1. Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces . Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disk. Refrigerate at least an hour.

2. Using a lightly floured rolling pin, gently roll out dough to an 11- x 15-inch rectangle, dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x 13-inch baking dish. Carefully press crust into the bottom of the pan and completely up the edges so its flush with the top of the pan. Return crust to refrigerator while you prepare the filling and crumble topping.

Adapted from The Seattle Times archives from Melissa Clark, The New York Times

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Single Crust Peach Pie

My mother made this pie several times a month in the fall with fresh peaches from the Western Slope of Colorado, the BEST peaches in the world! It is still one of our family’s favorites!

Provided by Lori

Steps:

• Cream sugar and butter or margarine together. Add flour and nutmeg mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
• Bake at 450 degrees F for ten minutes. Reduce heat to 350 degrees F . Continue baking for 40 minutes, or until brown.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.5 g, Cholesterol 7.6 mg, Fat 10.4 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 140.4 mg, Sugar 23.3 g

Avoiding A Soggy Bottom Peach Pie

One question I always get asked about baking pies is how to make the pie crust not soggy on the bottom. I dont like a crunchy bottom crust but I dont want it soggy. To combat the problem do the following:

To brown the edges of your crust , be sure to brush the pie with a bit of egg wash before baking. I make my egg wash with one egg and a tablespoon of water.

How done your pie crust gets also depends on what recipe youre using:

If youre using a refrigerated crust or frozen one from the store, it will cook faster. Homemade crusts, like my all butter pie crust, will take longer to cook.

If youre worried about the bottom and you want a very crunchy crust here is what to do:

That will help the crust get super crunchy, if you prefer it that way.

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Student Narrative Contest Winners

age 14, Heathwood Hall Episcopal School, Columbia, S.C.

Seated in opposing rows, we faced each other like child soldiers, armed only with well-prepared notes and hastily scribbled marginalia. I recalled my teachers debate tips: no straw man arguments, no logical fallacies. Mrs. Hutchinsons gray acrylics drummed the metal of her Yeti as she gave instructions that hardly anyone heard.

Be respectful, dont go over your time. As you all know, the topic is immigration

With determination like ours, there was no chance of defeat. At least, thats the mantra my team lived by I was less certain.

A boy who barely stood four feet tall spoke first, using words bigger than his body. Statistically speaking hypothetically nevertheless. Staring into an imaginary camera above Mrs. Hutchinsons bun, he held his hands over his stomach with the feigned grandeur of a TV anchor.

Soon after his opening argument, I took the floor. Although my opponent smiled as she shook my hand, her parting palm squeeze felt vaguely threatening. Brushing it off, I banished all fear of embarrassment and spoke. I was a pied piper, enticing listeners with a melody of facts and statistics.

Emma, your response? Mrs. Hutchinson prompted.

Look. She clenched and unclenched her hands before finally holding them behind her back. We can argue about this forever, but America is for Americans. There can be good immigrants, but theyre the exception, not the rule.

Fun, right? She smiled.