Peach coriander pie

by - 2:42 PM

If you confuse Cardamom with Coriander we’ll get along just fine. I accidentally made this pie with coriander and then found it was very good and is already devoured. So here it is.
Well one little thing,
I must confess I judge books by their covers, well recipes that is, if the photo looks good enough to eat right then and there I want to make it. Like this peach pie, there was a very appetizing photo and recipe in a magazine from the pile of magazines on the table, That came from the pile of magazines on the magazine table at the library’s book sale fundraiser.
I knew this part was important to you, so I shared.

It’s a peach pie and I had peaches so I knew it was meant to be.

To make the crust I religiously follow the ritual about cold butter and ice water.

I pull the butter out chop it into pieces and throw it in the bowl with the flour and sugar

and promptly begin cutting it.

Because it was another 90+ degree day I popped the bowl in the freezer partway through as the butter was getting too soft to cut.

knead it a little and then pop it in the freezer for 10 minutes or in the fridge over night and get to it whenever.

Roll out the dough and cut into stars or whatever shapes you like.

set them on a baking sheet. I used plastic wrap to separate the layers.

Reroll the scraps.

I added a little cinnamon sugar to the rerolled. Place the baking sheet in the freezer and on your way turn on the oven to 400.

Grab some peaches and slice them up.

mix in sugar corn starch and lemon juice. Shh, don’t tell I had no lemons and had to use lemon juice out of a bottle.
Arrange the peaches and sauce into the pie pan.

Then top with chilled stars.
brush with egg
and top with brown sugar. Bake at 400 for 45 minutes or until top is browned.


Peach Coriander pie
adapted from Bon Appétit

    1 1/4 cups unbleached all purpose flour
    1 1/2 teaspoons sugar
    1/4 teaspoon salt
    1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
    3 tablespoons (or more) ice water
    2 1/2 pounds firm but ripe peaches, peeled, halved, pitted, sliced
    1/3 cup sugar
    2 tablespoons cornstarch
    2 teaspoons fresh lemon juice or out of a bottle if you have no lemons
    1/4 teaspoon ground coriander
    1 egg, beaten to blend (for glaze)
    Blend flour, sugar, and salt . Add butter; cut with pastry cutter until mixture resembles very coarse meal. Add 3 tablespoons ice water; until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Turn dough out onto lightly floured work surface and knead briefly just until dough comes together, 4 to 5 turns. Flatten dough into disk; wrap in plastic and chill at least 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled.
     Roll out dough on lightly floured work surface to 13-inch round.  Using 2 1/2- to 3-inch star-shaped or scalloped cookie cutter, cut out shapes from dough, spacing close together (place cutouts on baking sheet).  remove dough scraps, reroll, and cut out additional shapes. Chill on sheet while preparing filling.
    Position rack in center of oven and preheat to 400°F. Place peach slices in medium bowl. Add sugar, cornstarch, lemon juice, and coriander and toss to coat. Transfer peach filling to 9-inch-diameter glass pie dish. Carefully arrange cutouts atop filling in slightly overlapping concentric circles, starting at edge and working toward center, covering filling completely. Brush crust with beaten egg, then sprinkle with raw sugar.
Place pie on rimmed baking sheet. Bake until crust is golden brown, peaches are tender, and juices are bubbling thickly at edges, about 45 minutes. Transfer pie to rack and cool at least 30 minutes.

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