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Recipe Detail Page
Peach and Redcurrant Slab Pie with Sour Cream Ice Cream
Summer 2017
August in Ontario brings to mind fresh, sweet, juicy peaches, but the thought of blanching and peeling them, particularly for a large pie—well, I’d rather be out enjoying the sun. My goto tool for this task is a “serrated peeler.” The skins of peaches (and tomatoes for that matter) are quickly and easily removed, therefore avoiding the whole boiling water thing. Fresh redcurrants are added to the filling for their tartness as well as for their beautiful red hue. Along with some Sour Cream Ice Cream, the most basic of recipes, you can create a wonderful homage to summer.
Makes 1 large pie for a crowd!
Double recipe of All Butter Pie Pastry, divided and shaped into 2 rectangles about 5 x 7 inches (12 x 18 cm) (recipe follows)
FRUIT FILLING
1¼ cups plus 3 tbsp (310 mL plus 45 mL) light brown sugar, divided
3 tbsp (45 mL) flour
⅓ cup (80 mL) cornstarch
11 cups (2.75 L) peaches, peeled and sliced
¼ inch (5 mm) thick
1½ cups (375 mL) redcurrants
1 tbsp (15 mL) lemon juice
1 egg plus 1 yolk mixed with 1 tbsp (15 mL) water for egg wash
Granulated sugar for sprinkling
1. Place the oven rack in the lowest position and preheat the oven to 425°F (220°C).
2. Line two 12 x 17-inch (30 x 43-cm) baking sheets with parchment paper and set aside. On a lightly floured surface, roll 1 piece of dough to a 14 x 20-inch (35 x 50-cm) rectangle and place into the baking sheet, making sure it goes up the sides of the pan. Refrigerate. Roll out the second piece of dough in the same fashion and refrigerate while preparing the fruit filling.
3. Combine the 3 tbsp (45 mL) of brown sugar with the flour and set aside. In a separate bowl, combine the cornstarch and remaining 1¼ cups (310 mL) brown sugar and set aside. In a large bowl, combine the peaches, redcurrants and lemon juice. Add the cornstarch-sugar mixture and toss gently to combine.
4. Using a small cookie cutter, cut holes in 1 of the chilled pastry sheets, keeping the cut-outs to place on top of the pie before baking. Sprinkle the brown sugar-flour mixture over the bottom of the other pastry. Top with the fruit mixture and juices in an even layer, followed by the top pastry. Tuck the top and bottom layers of pastry together and crimp the edges to seal. Chill the pie for 10 to 15 minutes before baking.
5. Brush the top of the pie, but not the crimped edges, with the egg wash. Place pastry cut-outs on top if desired, brush them lightly with egg wash as well. Sprinkle the top of the pie generously with sugar and bake for 30 minutes or until the pastry begins to take on colour. Reduce oven temperature to 350°F (180°C) and continue baking for 20 minutes. Turn the pie around and bake another 15 to 20 minutes until the fruit is bubbling and the pastry is golden brown. Cool on a wire rack and serve with Sour Cream Ice Cream (recipe follows).
Makes 1 large pie for a crowd!
ALL BUTTER PIE PASTRY
This classic pastry can be used for a variety of pies, large and small. It makes enough for a double crust pie, but if you’re making a single crust, and you’re like me, you’ll make the full recipe and freeze the second piece for another time. You’ll be happy to have one on hand the next time around. For the Fresh Fig and Raspberry Galette, do not divide the dough in half. It may seem to be too much, but it gets rolled out into a large circle. For the Peach and Redcurrant Slab Pie, double the recipe and divide into two rectangles, about 5 x 7 inches (12 x 18 cm). And for the Wild Blueberry Hand Pies, substitute half the all-purpose flour with cake flour, divide the dough in half and shape into two 4 x 4-inch (10 x 10-cm) squares.
2½ cups (625 mL) all-purpose flour
1 tbsp (15 mL) sugar
1 tsp (5 mL) salt
1 cup (250 mL) cold, unsalted butter, cut into ½ inch (1 cm) pieces
5 to 6 tbsp (75 to 90 mL) ice water
1. In a large bowl, whisk together the flour, sugar and salt. Add the butter pieces and toss to coat with flour. With your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse meal. Some pea-sized pieces of butter should still be visible.
2. Drizzle 5 tbsp (75 mL) of ice water over the flour mixture and toss with a spatula or your hands until the water is incorporated. Gently squeeze the dough with your hands to bring it together. If the dough does not hold together, add more ice water in small increments, up to 1 more tbsp (15 mL).
3. On the work surface, gently pat the dough out to a rough rectangle about ½ inch (1 cm) thick. Fold the dough in half, and rotate the dough 90 degrees. Repeat the pressing and folding 1 or 2 more times until the dough comes together.
4. For 1 double crust pie, divide the dough in half and form into 2 flat discs. Wrap in plastic wrap and flatten a little more with your rolling pin. Refrigerate at least 2 hours, or preferably overnight.
Makes 1 double crust pie, or 2 single crust pies
SOUR CREAM ICE CREAM
This ice cream has so few ingredients and so few steps that it’s virtually foolproof. An icecream machine does all the real work.
⅓ cup (80 mL) whipping cream
¾ cup (175 mL) sugar
1 container (500 mL) sour cream
2 tsp (10 mL) lemon juice
1. In a small saucepan, combine the whipping cream and sugar and heat to dissolve the sugar completely. Whisk this mixture into the sour cream, followed by the lemon juice.
2. Chill the mixture completely then freeze in an ice-cream machine according to the manufacturer’s instructions.
Makes 3 cups (750 mL)
