Peach Pie
I took 2 recipes and combined them with a slight change of my own. They are both from Cook's Illustrated.
Pie Dough:
INGREDIENTS
2 1/2cups unbleached all-purpose flour (12 1/2 ounces)
1teaspoon table salt
2tablespoons sugar
12tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2cup chilled solid vegetable shortening , cut into 4 pieces
1/4cup vodka , cold
1/4cup cold water
INSTRUCTIONS
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Pie Filling:
INGREDIENTS
6cups peaches (about 3 pounds), peeled, pitted, and sliced
1/2cup granulated sugar
1/2cup light brown sugar
1 small lemon , zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons juice
1/4teaspoon ground allspice
1/4teaspoon ground nutmeg
1tablespoon minced crystallized ginger
1/4teaspoon table salt
3-4tablespoons quick-cooking tapioca
2tablespoons unsalted butter , cut into small pieces
INSTRUCTIONS
1. Heat oven to 400 degrees. Toss fruit with sugars, lemon juice and zest, spices, ginger, and tapioca; let stand for 15 minutes.
2. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.
3. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.
4. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.
5. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.