Today we're making the pie filling, and I have a fun trick to share with you. Do you know how to peel frustrating fruits and veggies, like tomatoes and stone fruits? You will now.
Ice water bath.Ever tried to peel a peach with a vegetable peeler? SO frustrating, with the fuzzy, slimy mess mucking up the peeler, rendering it useless. Ever made tomato sauce and tried to do the same with tomatoes? Again, next to impossible.
Heat a medium saucepan of water over high heat, and when it comes to a rolling boil, drop your peaches (or tomatoes, or nectarines, or plums) into the boiling water for 30 seconds to a minute. Remove them with a slotted spoon, and immediately drop them into an ice-water bath in a large bowl. When you fish them out, you won't even be able to hold onto them without the skins slipping right off. MAGIC.
Now they slip right off!Stay tuned for tomorrow, when we'll roll the dough, fill the pie, weave that tricky lattice business, and bake this sucker.
Just delicious!Spiced Peach Pie Filling
via Bon Appétit, adapted slightly
⅔ cup light brown sugar, packed
¼ cup cornstarch
1 teaspoon fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
3 pounds medium peaches
Step 1: Mix sugar, cornstarch, lemon juice, and spices in a large mixing bowl.
Step 2: Peel peaches using the boiling-water/ice-bath method I describe earlier. Cut peaches in half; discard pit and slice thinly. Stir peach slices into sugar mixture. Let filling stand until juices form, at least 30 minutes and up to 1 hour.
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