CookEat Recipe
Peach Pie
Covered peach pie using No. 117 butter pastry and source canned-peach filling. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0412. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected peaches in juice, freely drain without pressing/rinsing and discard the liquid as the documented modern choice. Keep pastry rests chilled, preserve the separate 43 g and 85 g butter doses, and use a 9.5-inch pie plate. Cook pastry and fruit fully; source 40+2 minutes do not establish a measured endpoint or capacity. Limites : One pint can describes package volume; drained peach mass, fruit count and packing-liquid loss are unmeasured. Pie depth, pastry fit, eggwash, plate butter, finishing sugar and cooked yield remain unspecified. Source 40+2 minutes are guides; no measured capacity or output is asserted.
Method
Steps
Step 1
Make full pastry ONCE: sift 227 g flour and make a well. Work 43 g initial butter, about 120 mL COLD water and the salt estimate in its centre THREE minutes; gradually incorporate flour FIVE minutes. Cover on a plate and rest refrigerated for the source unspecified FEW minutes.
Step 2
Enclose the SEPARATE 85 g well-washed folding butter in the dough. Roll lengthwise and fold into THIRDS. Chill THREE minutes, roll and fold again, then refrigerate FIVE minutes.
Step 3
Open ONE pint can of peaches packed IN JUICE. Freely drain and discard the liquid without pressing or rinsing; thinly slice fruit, sprinkle THREE tablespoons FINE sugar over and thoroughly mix.
Step 4
Roll HALF the paste to a TEN-inch round and line a lightly buttered 9.5-inch pie plate. Add the prepared fruit, leaving ONE inch clear around the edge. No mincemeat filling is prepared.
Step 5
Roll the remaining HALF as a lid, fold in TWO and make THREE light centre incisions, EACH HALF inch. Lightly moisten the rim with beaten egg, cover and seal, then lightly brush the top with beaten egg.
Step 6
Bake in a moderate oven for the FORTY-minute source guide until the pastry is cooked and fruit filling hot. At the oven door liberally sprinkle unquantified POWDERED sugar, return to the CLOSED oven TWO minutes until the sugar is ENTIRELY MELTED.
Step 7
Move to a dessert dish and serve the complete pie HOT.
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