* Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Honey Caramel Peach Pie
 Categories: Pies, Fruits, Desserts, Pastry, Citrus
      Yield: 6 servings

      3 lb Ripe peaches
      2 tb Cornstarch
  1 1/2 tb All-purpose flour
      2 ts Fresh lemon juice
    1/2 ts Cinnamon
    1/4 ts Salt
    1/2 c  + 1 tb sugar; divided
    1/4 c  Mild honey
      2 tb Water
      3 tb Unsalted butter
           All-butter pastry dough
      1 tb Whole milk

  Cut an X in bottom of each peach, then blanch peaches in
  batches in boiling water 15 seconds. Transfer with a
  slotted spoon to an ice bath to stop cooking. Peel peaches
  and cut into 1" thick wedges.


  Toss peaches well with cornstarch, flour, lemon juice,
  cinnamon, and salt in a large bowl. * Put a foil-lined
  large baking sheet in lower third of oven and preheat oven
  to 425+.F/218+.C.

  Bring 1/2 cup sugar, honey, and water to a boil in a 1
  1/2  to 2 qt heavy saucepan over medium-high heat,
  stirring until sugar has dissolved, then wash down any
  sugar crystals from side of pan with a pastry brush dipped
  in cold water. Boil without stirring, swirling pan
  occasionally so caramel colors evenly, until dark amber,
  about 5 minutes.

  Remove from heat and add butter, swirling pan until butter
  is melted. Pour over fruit and toss (caramel may harden
  slightly but will melt in oven).

  Roll out 1 piece of dough (keep remaining piece chilled)
  into a 13" round on a lightly floured surface with a
  lightly floured rolling pin. Fit into a 9" pie plate. Trim
  excess dough, leaving a 1/2" overhang. Chill shell while
  rolling out remaining dough.

  Roll out remaining piece of dough into an 11" round on a
  lightly floured surface with a lightly floured rolling
  pin.

  Transfer filling to pie shell, mounding it. Cover pie with
  pastry round. Trim with kitchen shears, leaving a 1/2"
  overhang. Press edges together, then crimp decoratively.
  Brush top all over with some of milk, then sprinkle with
  remaining Tbsp sugar. Cut 3 steam vents in top crust with
  a paring knife.

  Bake pie on hot baking sheet 20 minutes. Reduce oven
  temperature to 375+.F/190+.C. Continue to bake until crust
  is golden-brown and filling is bubbling, about 50 minutes
  more. Cool pie to room temperature, 3 to 4 hours.

  Recipe by Ian Knauer

  July 2009 | Gourmet

  Serves 8

  MM Format by Dave Drum - 02 July 2009

  Uncle Dirty Dave's Archives

MMMMM

... Chicken Tikka Masala not fish 'n chips is the national British dish.

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