Monday, August 22, 2011
This peach pie from Paula Deen is one of my favorites. This time around I gave it a tropical twist from the addition of mangoes. The pie looks deceptively like a regular peach pie but you get a nice surprise when you take a bite and find the unexpected hint of mango flavor.The July 2008 Cooks Illustrated has an interesting bit of info on avoiding mealy, grainy peaches. Apparently, temperatures at or below 40 degrees F can destroy the activity of certain enzymes in the peach that normally break down pectin in its cell walls during the ripening process. If these enzymes are deactivated before the fruit is ripe, the pectin will remain intact and the peach will have a mealy texture. Take home message: Don’t refrigerate your peaches unless you’re sure they’re ripe. Peach Mango Pie9" pie | adapted from Paula Deen 3 cups fresh peaches, peeled and thickly sliced (can substitute frozen) 3 cups mango (approx. 3 mangoes) 1/2 lemon, juiced 1 1/2 cups sugar 1/4 cup flour 1/2 teaspoon almond extract 1/4 teaspoon nutmeg 5 tablespoons butter, divided 1 prepared pastry for a 9” double crust pie 1 egg 1. Preheat oven to 425 degrees F. Roll one half of the pie dough out to fit the bottom of your pie pan, allowing a 1” over hang and place in the refrigerator until ready to use. 2. In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender. Remove pan from heat. Stir in almond extract, nutmeg and three tablespoons butter. Allow to cool slightly. 3. Remove pie pan from refrigerator and fill with the cooled mixture. Dot the top of the fruit with the pieces of the remaining two tablespoons butter. Roll out the second crust and decorate the top of the pie with a lattice top or any way you like. Decoratively crimp the edges. 4. In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash. Bake for 10 minutes then lower heat to 350 degrees F for an additional 30 minutes or until the top is golden and the fruit is bubbly.