Page 185 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUST

Quick Puff Pastry (page 22) ⅛ batch

FOR THE FILLING
light brown sugar, firmly 2 cups 440 g
packed
all-purpose flour ¼ cup 30 g

salt ¼ teaspoon 1.5 g
nutmeg ¼ teaspoon 1 g

buttermilk 1½ cups 360 ml
unsalted butter, melted and ½ cup 115 g
cooled

zest and juice of 1 lemon
vanilla extract 1 teaspoon 5 ml

eggs 3
FOR THE TOPPING

fresh peach, cut into slices
¼ inch (6 mm) thick 1

heavy cream 1 cup 240 ml

confectioners’ sugar ¼ cup 25 g
vanilla bean paste 1 teaspoon 5 ml

Procedure for the crust
1
. Preheat the oven to 350°F (175°C). Roll the dough into a loose 11-

inch (28-cm) round and let it rest for 20 minutes in the refrigerator.
2
. Transfer the dough to a 9-inch (23-cm) glass pie plate. Dock the
bottom and decoratively crimp the edges of the crust. Chill for

another 20 minutes.
3

. Line the crust with parchment and pour in pie weights or dried
beans to fill it to the very top. Bake for 20 minutes, remove the
weights and parchment, and set the crust aside.