It is difficult to express how much we love pie, so here’s a haiku: Where is all the pie? / All of it is in my mouth. / I ate all the pie.
- Adding a touch of duck fat to the crust not only brings a lovely texture but also delivers an unctuous undertone, making this pie feel fairly decadent. A delightful finish to a summer meal!
Serves 6–7 (or one!)
PIE CRUST
3 tablespoons water
2 teaspoons cornstarch
1 cup plus 2 tablespoons allpurpose flour
2 teaspoons sugar
¼ teaspoon salt
7 tablespoons cold unsalted butter, cut into ½ -inch pieces
3 tablespoons duck fat, cold
1 tablespoon sour cream
PIE FILLING
¾ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
6 ripe peaches, peeled, pitted and cut into ½-inch chunks
1 tablespoon lemon juice
Preheat oven to 375oF.
In a small skillet, whisk together the water and cornstarch over medium-low heat until set. Chill in the freezer for 10 minutes.
Combine the flour, sugar and salt in a medium mixing bowl. Using a pastry blender or fork, add duck fat and butter in batches and cut with a pastry cutter until the butter pieces are about the size of peas. Add cooled cornstarch mix and cut in the same manner as the butter. Then add sour cream and mix by hand until incorporated. (Alternatively, this can be done with a food processor. Take care not to over mix; this recipe is a very resilient dough.) Make a ball with the dough and chill in the freezer for 30 minutes.
In a medium bowl, mix all pie filling ingredients and set aside.
Roll out chilled dough on a lightly floured surface. e ideal size is about 10–12 inches in diameter but do not stress over this. Rather, ensure that the dough is rolled to an even thickness throughout. Pat into a 9-inch pie pan and crimp or flute edges, reserving about ½ cup of trimmings (set aside for streusel). In a small bowl, mix one egg and 1 tablespoon of water. Using a pastry or silicone brush, lightly brush all the crimped or fluted dough with just enough egg wash to leave the exposed dough shiny, but not overly wet.
Place the pie filling into the prepared pie crust. Make the streusel: add ¼ cup sugar, ¼ cup brown sugar, and 1 teaspoon cinnamon to the remaining pie-dough scraps; thoroughly combine with your hands into a crumbly texture. Sprinkle evenly over the top of the pie. Bake the pie for 30–40 minutes until golden brown, then allow to cool for 30 minutes before slicing. Add whipped cream or ice cream as desired.
Chefs Brooke and Mike Kelley own and operate Culinary Community Kitchen, a coworking kitchen incubator that supports the growth of small food producers. In their adjacent education kitchen, they conduct a variety of cooking classes for all skill levels and host Chef’s Table dinners, plus tend to their on-site, raised-bed community garden. www.CCKdallas.com
