So I made a pie…a pie on the fly…a new recipe that I just kinda made up as I went along…and I filmed the process.
For my gluten-free pastry recipe, click HERE
For my all-butter, standard pastry recipe, click HERE
In a large bowl, combine the following..
-4-5 cups sliced fresh peaches and plums (any ratio you’d prefer), which is roughly 2 1/2 lbs fruit, pre-slied. (If you decide to use frozen, sliced peaches (or plums), DO NOT THAW and just follow the directions below for how much more thickener to add to the recipe.)
-1/4 cup cornstarch (double this amount to 1/2 cup if you’re using all (un-thawed!) frozen fruit)
-1 lemon, zested and juiced
-1/2 cup + 1 TB light brown sugar (adjust sugar amount depending on your fruit’s sweetness)
-two splashes almond extract
-one splash vanilla extract
-3/4 tsp ground ginger
-good pinch kosher salt
Mix well and set aside to begin to thicken while you roll out your first pastry disk and place into an un-greased, deep dish glass pie plate
Pour filling over raw pastry.
Dot with 3 TB unsalted butter, diced
Roll out second pastry disk and place over filling. Curl under any excess pastry and pinch to seal with the bottom around the edges.
Vent top crust with a sharp knife by cutting a few slits into the dough.
Brush crust with some cream, milk or half and half to coat the entire surface.
Sprinkle generously with sugar (I prefer raw sugar b/c of the larger crystals).
Place on top of a foil-lined cookie sheet and bake at 400 degrees for 30 minutes, then reduce the heat to 350 (do not open oven) and bake 30 minutes more.
Allow to cool for about 30 minutes before serving warm (…with vanilla ice cream!!!)