Page 345 - Pie Squared

minutes.
Place the pie on top of a piece of parchment, in the center of the

oven (on the Baking Steel, stone, or baking sheet if using). Bake for
20 minutes. Reduce the temperature to 375°F and bake until the fruit
juices are bubbling and the crust is toasty brown, 40 to 45 minutes
more. Place on a wire rack to cool for at least 3 hours before serving.

This pie is best eaten the day it is made, but wrapped well, makes
a superb breakfast.

Techniques: All-Butter Crust (here), Mixing and Rolling Out (here),

Crimp and Slash (here)

Swaps:

Try a Butter and Shortening (here) or Leaf Lard Crust (here).

Gorgeous with a lattice topper (see here), or choose Nutty Brown-

Butter Streusel (here) instead of a top crust.

Substitute frozen fruit for fresh. Try apricots.

Combine fruits into exotic and beautiful summer pairings: peach
and blueberry, cherry and plum, strawberry and raspberry.

Omit the almond paste and add 1 teaspoon vanilla extract to the

filling.

HOW TO PEEL A PEACH (OR TOMATO)

Bring a 5-quart pot of water to a boil. Fill a bowl with ice water.

Use a sharp paring knife to make an X in the bottom of each
peach (or tomato). Working in batches, drop the peaches into
boiling water. When the skin has begun to loosen and water
eases into the space between the peel and the flesh, the peach

will float to the top of the pot, 30 to 60 seconds, depending on
size and ripeness. As they rise up to the surface, scoop the
peaches out of the boiling water with a slotted spoon and