Recipe Dessert Peach Biography
source(google.com.pk)
INGREDIENTS
FOR THE CRUST
1 disk Pate Brisee
All-purpose flour, for surface
FOR THE FILLING
4 medium ripe but firm peaches (about 1 1/3 pounds)
2 large eggs
3/4 cup sugar
1/2 stick unsalted butter, melted
3 tablespoons all-purpose flour
Pinch of salt
DIRECTIONS
Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes.
Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.
Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges.
Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.Preheat oven to 350 degrees F (175 degrees C).
Arrange peaches evenly in an 8x8-inch baking dish.
Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
Bake in the preheated oven until topping is lightly browned, about 30 minutes.For the topping:
1Heat the oven to 425°F and arrange a rack in the middle.
2Place all of the ingredients in a large bowl. With your fingertips, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely incorporated, about 3 minutes. Crumble the clumps into small pieces the size of kidney beans, then refrigerate the streusel while you make the filling for the pie.
For the filling:
1Place the brown sugar, lemon juice, cornstarch, vanilla, and salt in a large bowl and whisk to combine. Add the peaches and stir until evenly coated.
2Transfer the mixture to an 8-by-8-inch glass or ceramic baking dish and arrange it in an even layer. Sprinkle the reserved topping evenly over the peaches.
3Bake until the topping is browned and crisp, about 20 to 25 minutes. Place the dish on a wire rack to cool for at least 30 minutes before serving.
Recipe Dessert Peach
Recipe Dessert Peach
Recipe Dessert Peach
Recipe Dessert Peach
Recipe Dessert Peach
Recipe Dessert Peach
Recipe Dessert Peach
Recipe Dessert Peach
Recipe Dessert Peach
Recipe Dessert Peach
Recipe Dessert Peach
Recipe Dessert Peach
Recipe Dessert Peach
Recipe Dessert Peach
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