Peach pie remodeled

Elizabeth Faulkner

Peach pie remodeled

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • pastry:

  • 6

    oz flour

  • 4

    oz cake flour

  • ½

    tsp salt

  • 6

    oz butter, cold

  • ¼

    c ice water

  • 2

    tbsp cream

  • peaches:

  • 4

    c fresh peaches, blanched and shocked, skins removed

  • 1

    c sugar

  • 2

    tsp agar agar

  • ¼

    tsp almond extract

  • 1

    tsp lemon juice

  • to garnish:

  • cream

  • raspberries

  • marcona almonds

Directions

pastry: combine flours and salt and work into butter with fingers until incorporated. Add ice water and cream until dough is just dampened. Form into a disc and chill for 30 minutes. Roll out onto a floured surface to 1/2 inch thick. Fold into thirds and chill again for 15-20 minutes. Roll out to 1/4 inch thick and cut into rounds. Dock and bake at 375 oven for 15 minutes and golden. peaches: slice peaches. Toss half the peaches with sugar and set on stove top. Add the agar agar to peaches. Add almond extract and lemon juice to peaches and cook for 10 minutes in a saucepan over low heat. Add rest of peaches, let cool. to plate: Spoon peaches onto plate, top with a round of pastry, drizzle with cream and garnish with raspberries and almonds.


Nutrition

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