August 8, 2011

Making Pies and Tarts on the Today Show

During my last appearance on the Today Show, I demonstrated how simple it is to make beautiful and scrumptious summer pies and tarts, using just one basic recipe for the crust.  This is a recipe I have been making for many, many years and it’s so easy and so flaky.  I hope you’ll give it a try!

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Recipe: Peach Crumble Pie

Martha Stewart's Everyday Food magazine

Ingredients
  • For the crust:
  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1/4 teaspoon fine salt
  • 2 teaspoons granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the filling:
  • 3 pounds peaches, halved, pitted and cut into 1/2-inch slices (8 cups)
  • 2 tablespoons light-brown sugar
  • 2 tablespoons all-purpose flour
  • For the crumble:
  • 1/3 cup packed light-brown sugar
  • 1/3 cup all-purpose flour (spooned and leveled)
  • 1/3 cup old-fashioned rolled oats
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
Preparation

1. Make crust: In a food processor, pulse flour, salt and granulated sugar until com­bined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 table­spoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

2. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.

3. Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving. (Store, covered, at room temperature, up to 2 days.)

Serving Size

Serves 8. Active time: 20 minutes. Total time: 3 hours and 15 minutes.