"stars" > wrote in message
...
>
> "Ham Sulu" > wrote in message
> ...
>>I sent something to r.f.recipes as well, but I'm having major problems
>>with any peach pie recipe I try as it always ends up too watery inside.
>>What are people's peach pie techniques for making a nice stiff filling?
>>I've read too that baking the pie on tiles or a pizza brick helps keep the
>>crust crisp because that sogs out after a short while as well. I'm trying
>>to get some nice peach pies in before peach season is over.
>
> I have a recipe where you cook the peaches, then you have to drain them
> and then I think you cook them again. This is before they go into the pie
> crust & it is supposed to eliminate sogginess. It's very late in my part
> of the world right now - I will dig up the recipe tomorrow morning.
>
> -stars

Here is the recipe - it is from the book Great Pies & Tarts by Carole
Walter. Please note I did not use the pastry from this recipe when I made
it. I just made a standar pie crust. The pie turned out delicious! Hope
this helps!

Southern Peach Pie in Nutty Cornmeal Crust

At a Glance:
Serves: 6 to 8
Pan: 9-inch ovenproof glass
Pastry Prep: unbaked
Oven temp: 400 degrees
Baking time: 50 to 60 minutes

These succulent fruits make luscious pies, but the abundant juices they
exude when baked are the pie baker's nemesis. To overcome this, I like to
par-cook the peach filling. This way, I can remove the excess liquid before
I empty the fruit into the pie plate.

1 recipe Nutty Cornmeal Crust pastry (see below)

Filling:
8 medium to large ripe peaches (about 3 pounds)
2 tablespoons water
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
2 to 2 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 tablespoon instant tapioca
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter

Glaze
2 tablespoons milk
2 teaspoons sugar

1. Preheat the oven to 400 degrees (F). Position the oven rack in the lower
third of the oven. Butter a 9-inch ovenproof glass pie plate.

2. On a floured pastry cloth, roll out half the pastry into a 13-inch
circle. Line the pie plate with the pastry. Trim the edge, leaving a
1/4-inch overhang.

3. Make The Filling: Wipe the peaches with damp paper towels. Cut the
fruit in half and remove the pits. Peel if the skins are thick. Cut
peaches into 1-inch wedges.

4. Place the water and brown sugar in a large skillet. Heat slowly,
stirring until the sugar is melted. Combine the granulated sugar,
cornstarch, and cinnamon and add to the peaches. Shake the bowl to
distribute the dry ingredients through the fruit.

5. Empty the mixture into the skillet and stir gently to combine with the
brown sugar. Cover the skillet and bring to a slow boil. Simmer for 1 to 2
minutes, or until the fruit begins to exude juices.

6. Use a slotted spoon to remove the peaches from the skillet, leaving the
liquid behind. Place them in a large bowl, about a third at a time,
sprinkling each layer with the tapioca. Let stand 15 minutes.

7. Assemble The Pie: Again, use a slotted spoon to transfer the peaches to
the pie plate. Sprinkle the fruit with lemon juice and dot with butter.

8. Roll the remaining pastry into a 13-inch circle. Top the peaches with
the pastry, then trim the edges, leaving a 3/4-inch overhang. Fold and
flute the edges. Prick the pastry with a fork. Brush the pastry lightly
with milk, then sprinkle with sugar.

9. To prevent the edges from burning, make aluminum foil bands. Cut two
3-inch wide strips of 18-inch heavy-duty aluminum foil. Fold 1 inch of each
strip to the center, making a double thickness of foil. Mold the foil
around the edge of the pie, keeping the double fold on top of the dough. Be
careful not to crush the edge of the pastry. Secure the bands with tape.

10. Make and aluminum foil drip pan to place on the rack below the pie
halfway through the baking. Cut an 18-inch square of heavy-duty aluminum
foil . Fold each edge twice (about 1 inch per fold) standing the folded
edges upright to form a 4-sided pan.

11. Bake the pie for 45 minutes. Remove the aluminum foil bands. Continue
baking the pie for 10 minutes longer or until the crust is golden brown and
the juices begin to bubble. Remove the pie from the oven and cool on a
rack. Let stand at least 3 hours before serving.

Storage:
Cover any leftover pie with a sheet of waxed paper then aluminum foil and
refrigerate for up to 3 days. Reheat before serving. This pie can be
frozen.

Nutty Cornmeal Crust

1 1/2 cups unsifted all purpose flour
1 cup mixed walnuts and pecans
1/3 cup sugar
4 teaspoons stone-ground cornmeal
3/4 well-chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 large egg yolk
1/4 teaspoon salt

1. Place the flour, nuts, sugar, and cornmeal in the bowl of a processor
fitted with the steel blade. Pulse 5 or 6 times. Add the butter and pulse
10 to 12 times, then process for 8 to 10 seconds, until mixture forms fine
crumbs.

2. Lightly beat the egg, egg yolk, and salt in a small bowl. Remove the
processor cover and add the egg. Pulse 6 to 8 times, just until the mixture
begins to hold together.

3. Lightly flour a rolling surface and empty the contents of the processor
onto the surface. Gather the mixture into a pile and smear the dough
against the surface with the heel of your hand, pushing out about 2 or 3
tablespoons with each sweep. Repeat the procedure a second time. Lightly
flour your hand and form the dough into 2 flat disks. Score and dust
lightly with flour. Cover with plastic wrap and chill for at least 30
minutes before rolling. Roll as directed in recipe.