![]() Use a pie crust shield or aluminum foil to gently cover the outer edge of the crust.īake the pie for 20 minutes. Some will sink that's OK, they're supposed to. Whisk the custard again and pour it into the pre-baked pie shell, then spoon the peaches on top. (This resting time allows the sugar to dissolve.) Let the mixture sit for 5 minutes, or the time it takes to peel and dice the peaches. To make the peach and custard filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt.Īdd the eggs, cream, rum, and vanilla, and whisk together well. If the crust still managed to bubble, just prick it gently with a fork it'll deflate as it cools. Remove the crust from the oven, and reduce the oven heat to 400☏.Īllow the crust to cool slightly before removing the weights or nested pan. Prick the bottom of the crust with a fork or dough docker, and line it with pie weights (or a perforated nesting pie pan) to help the shell hold its shape.īake the crust for 15 to 18 minutes, until it's lightly browned this is called "prebaking." ![]() (See "tips," below for details on choosing your pie pan.) You want to form a high edge to hold the streusel and filling, so do a "stand-up" crimp rather than one you simply flatten with the tines of a fork. Roll out the dough to about 14" in diameter it'll be about 1/8" thick.Ĭarefully transfer the dough to a 9" pie pan (a giant spatula works well here), fold the edges under, and crimp. If it's been refrigerated longer than 30 minutes, allow it to rest for 10 to 15 minutes, until it's pliable.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |