I’ve been dreaming of pie lately. My “pie in the sky.”
Consider me Jenna in Waitress.
While I’m not pregnant and I’m in an utterly amazingly loving relationship – far from her situation – I still find some of my best expressions come in pie-form.
Call me crazy, but ask around. Do some research. Find the facts.
Pie baking is soothing. It’s therapeutic. It’s both an art and a game. It’s fun.
And I’ve got it down.
Nailed it once again.
Thanks for the encouragement, Valerie, honey pie – my other pea.
Peach Grapefruit Custard Pie
Crust:
1 sleeve Club crackers (about 1 1/2 cups), processed until flour-like
1 1/2 cups all purpose flour
12 Tbs. ice cold butter, cubed
2 Tbs. white vinegar
1 large egg
3-4 Tbs. ice water
Custard Filling:
1 lb. fresh or frozen peaches
2 cups sugar
1/4 cup + 2 Tbs. all purpose flour
2 tsp. sea salt
4 Tbs. butter, melted
6 large eggs
2 large egg yolks
1 1/2 cup grapefruit juice
1/4 cup peach liqueur
1 1/2 cups heavy cream
Using a food processor, grind the crackers into fine crumbs. Add the flour, sugar, ice cold butter, and egg, and pulse to incorporate. Slowly drizzle in the water until the perfect ball of dough forms. Do not use too much water. You know, go by the feel of it!
Refrigerate for at least 4 hours, but preferably overnight, tightly wrapped in plastic and formed into 2 discs (this is enough for 2 pies).
Once chilled, roll out the dough on a thoroughly floured surface (do your best, it is rustic and crumbly) and push into the bottom of a pie plate – again, this makes enough for two 9-inch pies.
Chill for about 20 minutes in the freezer.
Preheat the oven to 350 degrees. Bake the chilled crusts for about 15 minutes, until fragrant and slightly darkened. Remove from the oven and allow to cool completely before filling.
Reduce the oven temperature to 325 degrees.
In a large pot, over low heat, whisk together the peaches, sugar, flour, salt, and butter. Bring to a simmer and add the juice. Cook for about 5 minutes. Remove from heat and whisk in the eggs, liqueur, and cream. Use and immersion blender to puree until mostly smooth. Cook for an additional 10 minutes over VERY low heat, until slightly thickened. Transfer to the two prepared pie crusts and bake, turning halfway, for about 1 hour, until the filling is set.
Cool completely. Dust with caster sugar and brûlée, if desired.
Be sure to serve at room temperature, along with a lovely gin-spiked glass of pink punch!
