peach pie (adapted from epicurious)
crust
2 1/3 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup (1 1/2 stick) chilled unsalted butter, cut into pieces
1/4 cup chilled solid vegetable shortening, cut into pieces
2 tablespoons vodka
4 tablespoons (about) ice water
filling
5 pounds medium peaches, peeled, pitted, sliced
3/4 cup sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
for crust:
combine flour, sugar and salt in large bowl. add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. mix vodka with the ice water and use a fork to add into mixture. gather dough into ball; divide dough into 2 equal portions. flatten each portion into disk. wrap each in plastic; chill 45 minutes. (can be made 2 days ahead. keep refrigerated. soften slightly at room temperature before rolling out.)
for filling:
preheat oven to 400°F.
combine peaches, sugar, flour and spices in large bowl; toss to mix well.
roll out 1 dough disk on floured surface to 13-inch round. transfer to 9-inch-diameter glass pie plate. transfer peaches to crust, mounding in center. roll out second dough disk to 13-inch round. put top crust on however you'd like. crimp the edges, vent if needed. place pie on baking sheet!!
bake pie until crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. cool pie 3 hours. serve with ice cream.
-no one in my house is patient enough for a three hour cool down time.
-be warned that your pie will ooze much of it's peachy goodness if it isn't allowed to set properly!
butter pecan ice cream
3/4 chopped pecans
2 tbs butter
1/4 tsp cardamom
pinch of salt
melt the butter in a large pan. toss pecans and spices in and roast until fragrant, about five minutes. remove from heat and allow to cool.
1 1/2 cups whole milk
1 1/2 cups whipping cream
1 cup (packed) golden brown sugar
6 large egg yolks
pinch of salt
bring milk and cream to simmer in medium saucepan over medium heat. whisk sugar, egg yolks, and salt in medium bowl until blended; gradually whisk in hot milk mixture. return to saucepan. stir over medium heat until custard coats spoon and temperature registers 170°F, about 4 minutes (do not boil). transfer to wide shallow bowl and freeze to chill quickly, stirring occasionally, about 40 minutes.
follow your ice cream maker instructions (mine churns for about 25 minutes) and then toss the pecans in during the last five minutes.
