Deep Dish Fresh Peach Pie Le Creuset Round Tarte Tatin Pan Recipes

DEEP DISH PEACH PIE

Steps:

• For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse until the butter is about the size of a pea. Add 4 tablespoon ice water and pulse until the dough starts to come together but is still crumbly (add the remaining tablespoon water if necessary). Divide the dough into 2 pieces, one made from a third of the dough and the other from the remaining two-thirds of the dough. Form each into a disc and wrap in plastic. Refrigerate for 30 minutes or up to overnight.
• For the peach filling: Combine the peach wedges, light brown sugar, quick-cooking tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice in a large bowl and toss to coat. Set aside.
• Lightly butter an 8-inch springform pan. On a lightly floured surface, roll the larger piece of dough into a 14-inch circle, about 1/4-inch thick.
• Roll the dough onto a rolling pin, then unroll it into the pan, patting it in gently, leaving a 1-inch overhang. Pour in the filling.
• Roll out the other piece of dough into a 10-inch circle about 1/8-inch thick and place it over the filling; press the crust edges together and trim any excess, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F. Wrap an oiled, wide band of foil around the edge of the pan like a collar to protect the crust. Make slashes in the top of the crust and chill the pie 30 minutes.
• Place the pie on the foil-lined baking sheet and immediately reduce the oven to 400 degrees F. Bake the pie for 1 hour. Remove the foil band, brush the crust with heavy cream and sprinkle with some granulated sugar. Continue to bake until golden brown, about 45 minutes more. Let cool 1 hour, then carefully remove the edge of the pan. Let cool completely, about 1 more hour, before slicing.

PEACH TARTE TATIN

Steps:

• Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
• Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
• Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.

DEEP DISH FRESH PEACH PIE -- LE CREUSET ROUND TARTE TATIN PAN

Steps:

• Preheat Oven to 400°F.
• Mix peaches, cinnamon, sugar and flour-toss to coat. Set aside.
• Press 1 crust into pan and mold ( with fingers) into pan. Flute edges.
• Pour peach mixture into the crust.
• Dot with butter.
• Cut top crust into strips and lattice the top of the pie . Use extra crust to form small designs that you can put over the lattice( optional).(Or put a top crust on any other way you want).
• Brush with egg white mixed with water.
• Sprinkle additional sugar/cinnamon on the top lightly.
• Bake for 45-55 minutes or until the peaches are bubbly and the top is browned.
• Place hot pan over rack to cool.

FRESH PEACH PIE (NO BAKE) WITH OIL PASTRY CRUST

Steps:

• For Crust: Mix all ingredients with a fork and press into a 9-inch pie plate.
• Prick all over with a fork.
• Bake at 400 degrees for 12 minutes.
• For Pie: In a saucepan, combine sugar, cornstarch and water until smooth.
• Cook and stir over medium heat until bubbly and thickened.
• Remove from the heat; stir in gelatin until dissolved. Cool.
• Arrange peaches in crust; pour filling over peaches.
• Chill until set, about 2 hours.
• Serve topped with whipped cream.

FRESH PEACH PIE

Steps:

• Put the peach slices in the pastry shell.
• In a mixing bowl, add the remaining ingredients; stir to mix well.
• Pour mixture over the peaches.
• Bake at 350°F for 1 hour and 10 minutes.
• May need to cover the pie crust edges with foil if they start to over-brown.

PEACH TARTE TATIN

Steps:

• For crust---------------.
• Blend first 5 ingredients in processor.
• Using on/off turns, cut in butter until coarse meal forms.
• Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry.
• Gather dough into ball.
• Flatten into disk.
• Wrap in plastic; chill at least 1 hour and up to 1 day.
• Roll out dough on lightly floured surface to 11-inch round.
• Transfer to rimless baking sheet.
• Cover and refrigerate while preparing filling.
• For filling--------------.
• Preheat oven to 425°F.
• Stir sugar and 3 tablespoons water in heavy ovenproof (preferably cast-iron) 9-inch-diameter skillet with 2-inch-high sides over medium heat until sugar dissolves.
• Increase heat to high and boil without stirring until syrup turns light amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 6 minutes.
• Turn off heat.
• Add butter; stir until melted and smooth.
• Cool 2 minutes.
• Place 1 peach half, rounded side down, in center of pan.
• Arrange peach quarters close together, rounded side down, in concentric circles around peach half.
• Press remaining peach half and quarters, rounded side down, atop first layer.
• Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
• Place chilled pastry atop hot fruit.
• Let stand 3 minutes to soften.
• Tuck dough edges around fruit.
• Bake tart until crust is golden and filling thickens and darkens, about 30 minutes.
• Cool in pan on rack 10 minutes.
• Place platter atop skillet.
• Using oven mitts, invert tart onto platter.
• Serve warm with whipped cream.

DEEP DISH PEACH PIE

Steps:

• juice over peach slices in large bowl.
• Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
• Add to peaches.
• Toss until evenly coated.
• Spread in 1 1/2 quart baking dish.
• Dot with butter.
• Roll out pastry to to cover dish with 1 1/2 inch overhang.
• Press pastry to edge of dish and flute edge.
• Cut 3 vents in top.
• Sprinkle with remaining sugar.
• Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
• Serve with whipped cream.
• Preheat oven to 450 degrees