A Puffy Pie for Peachy Dad

After returning from an afternoon jaunt of farm-hopping, sets of tan-blotched hands, both big and small, get busy unloading a basketful of peaches, inhaling the sweet smell that stems from spots where the woolly skins have caved from being pressed for space. A jar of peach pecan butter, evidently an impulsive buy, peeks from the paper bag in the trunk, causing a lump to swell in Mom’s throat, as if half a spoonful had settled at the base of her tongue. But all eyes shift to the yellow bottoms, gradating to salmony middles and crimson tops, with their curves bellying this way and that, barely holding their own on the countertop. There will be a show of hands and chorusing of ayes later when Mom calls out, “peach cobbler,” or “peach salsa.” Still, that one prodigious pick from the lot that stands out in the bunch of less pudgy peaches, reminding her of the times when the six and seven year olds sat nestled in Dad’s lap, with laughter emanating from their depths as he read out James’s adventures inside The Giant Peach..warrants a second loving look. And in a twinkling, she knows just what to do with it. Upon gentle paring, graceful slicing, and careful coddling with select spices, along with its littler counterparts, it will bake up lusciously at the bottom of a flaky, buttery outer cover in the oven, resulting in a summer delight that is perfect for a celebration. It’s got to be a Peach Pot Pie for a peachy Dad and his pack of patrons..

Peach Pot Pie

(Serves 6)

For the Filling –

• 2 Tablespoons cornflour/cornstarch
• ½ Cup sugar
• ¼ Teaspoon cinnamon
• ¼ Teaspoon powdered ginger
• A pinch each of grated nutmeg and powdered cloves
• Generous pinch of salt
• 7 Ripe peaches, peeled and cut into chunks

Butter a small 9″ by 6″ baking dish, 8″ or 9″ square baking dish or a pie plate. Stir together all the ingredients except for the peaches – the sugar can be adjusted as per the sweetness of the peaches and your preference. Sprinkle the mixture on the peaches and mix gently. Turn the filling into the prepared baking dish.

For the Shortcut Puff Pastry – 

• 1 Cup all-purpose flour
• 2 Tablespoons sugar
• ¼ Teaspoon baking powder
• Pinch of salt
• 1 Stick of cold butter (½ cup) cut into pieces
• ¼ Cup of chilled milk (approx)
• Cream for brushing

Place the flour, sugar, baking powder and salt in the bowl of a food processor and process until combined. Toss in the butter. Run the processor in bursts, a few times until the butter is cut into small pieces but is still visible. Add the milk a tablespoon at a time, continuing the bursts, until the mixture holds together when pressed in your fist, but do not allow it to roll into a ball. To make the pastry without a food processor, cut the butter into the dough using a fork.

 

Turn the dough out onto a lightly floured board and press together until it forms a rough ball. Flour a rolling pin and roll out to a rough 8-10″ rectangular shape. Fold the dough into thirds like a letter, then flip it upside down, turn it 90º and roll out again. Fold the dough again, turn and roll out once again as before. If the dough gets sticky at any time, cover and chill it for a few minutes. Repeat once more, for a total of 3 folds. The folds will help to create the layers that a traditional puff pastry has. Chill the dough for 30 minutes. You can also make the pastry ahead up to this point and store it in the fridge.

Roll out the chilled dough and cut into the shape of the baking dish. Nestle the dough gently atop the filling. Brush with beaten egg or cream. Use the dough scraps to decorate the top and brush them too. Sprinkle a little granulated sugar for extra shine. Bake in a preheated 375° oven for about 45 minutes, or until the pastry is golden and the filling is bubbling away. The pastry will rise slightly due to the baking powder, and bake up with flaky and crisp layers. Serve a la mode, with scoops of butter pecan or vanilla ice cream or dollops of whipped cream. Best eaten warm from the oven. Notes :

• Any leftover pastry can be topped with sugar and cinnamon and baked until golden for yummy sugar crisps

The pastry recipe is inspired from an article on Quick Puff Pastry in the LA Times Food section, March 2011. We’re linking up our Peach Pot Pie to

• Ruth’s BookMarked Recipes hosted by Jacqueline
• Friday Favorites
• Simply Delish Saturday