Recipe courtesy of Tyler Florence
Wayfare Tavern Peach Pie
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- Level: Intermediate
- Total: 4 hr 50 min (includes cooling and freezing time)
- Active: 1 hr 5 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1510
- Total Fat
- 84 g
- Saturated Fat
- 50 g
- Carbohydrates
- 173 g
- Dietary Fiber
- 4 g
- Sugar
- 119 g
- Protein
- 19 g
- Cholesterol
- 552 mg
- Sodium
- 1313 mg
- Level: Intermediate
- Total: 4 hr 50 min (includes cooling and freezing time)
- Active: 1 hr 5 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1510
- Total Fat
- 84 g
- Saturated Fat
- 50 g
- Carbohydrates
- 173 g
- Dietary Fiber
- 4 g
- Sugar
- 119 g
- Protein
- 19 g
- Cholesterol
- 552 mg
- Sodium
- 1313 mg
Ingredients
Pie Dough:
Filling:
Rosemary Sugar:
Egg Wash:
Ice Cream:
Directions
- For the pie dough: Preheat a convection oven to 350 degrees F.
- Place your flour, salt and butter in a food processor and blend until it becomes a pea-size crumble. Dump that mixture out into a bowl and pour in 5 tablespoons cold water. Mix with your hands just until it comes together, then wrap and let rest for 15 minutes. (Careful not to overmix your dough and form gluten.)
- Split the dough in half. Roll out the bottom half to about 1/4-inch thick and drape and mold into the bottom of a pie pan.
- Roll out the top to the same thickness (make this one wide, if possible) and set aside.
- For the filling: Combine the peaches, sugars, flour, tapioca starch, vanilla, cinnamon, salt and lemon zest and juice in a large bowl. Pour into the prepared pie dough.
- Cut the top piece into 16 to 17 strips. Weave them into a lattice on top of the pie, crossing them over and under one another and securing them to the sides. Trim excess dough. Cut out 3 to 4 leaf shapes in different sizes from the remaining dough and secure those on the top in a decorative fashion.
- Bake the pie for 45 to 50 minutes.
- For the rosemary sugar: Blend turbinado sugar and rosemary in a food processor.
- Brush pie with egg wash and sprinkle with the rosemary sugar. Return to the oven to finish baking, 20 more minutes. Serve with Ice Cream.
Ice Cream:
Yield:
6 to 8 servings
- Mix together the egg yolks, whole eggs, granulated sugar and salt in a bowl and whisk well.
- Bring the cream, milk and bourbon to 180 degrees F in a pot over medium heat.
- Temper the hot cream into your egg mixture by adding a bit of the cream to the egg mixture, whisking, then adding the rest, whisking constantly. Let cool.
- Strain, then pour into an ice cream maker. Spin until it reaches the desired consistency. Transfer to a container and freeze, 2 hours.
- Special equipment: a candy thermometer; an ice cream maker
