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by Jennie SCHACHTpHoTogrApHS by Leo gong
 
 43
BLUSHING STONE FRUITS
Crust
2
cups unbleached all-purpose flour
K
cup whole-wheat pastry flour
1
tablespoon firmly packed light brownsugar
1
teaspoon kosher salt
1
cup (
2
sticks) unsalted butter, cold,cut into
16
pieces
2
teaspoons distilled white vinegar
2
to
4
tablespoons ice water
Filling
3
pounds ripe but not squishy peaches(about
12
medium), halved, pitted,and sliced
1
lemon, preferably Meyer
O
cup granulated sugar
K
teaspoon kosher salt
2
tablespoons tapioca starch, or
3
tablespoons quick-cookingtapioca
 To make the crust, put the all-purpose four, pastry four, brown sugar,
1.
and salt in a ood processor and pulse a ew times to mix. Scatter thebutter over the top and pulse until the mixture looks like coarse meal.Stir together the vinegar and 2 tablespoons o the ice water in a smallbowl. Sprinkle the vinegar mixture over the four mixture a little ata time, pulsing briefy ater each addition, until the dough just holdstogether when you press it gently with your ngers. Add the remainingice water as needed to achieve the correct consistency. Transer the dough to a lightly foured work surace and, without
2.
handling more than necessary, fatten it into two disks, one slightlylarger than the other. Wrap the disks separately in plastic lm andrerigerate or at least 4 hours or up to overnight.Remove the disks rom the rerigerator. Preheat the oven to 425°F,
3.
with a rack near the center. To make the lling, put about hal o the peach slices into a heavy
4.
saucepan and the other hal in a large bowl. Grate ½ teaspoon zestrom the lemon and add to the peaches in the pan, along with thegranulated sugar, salt, and tapioca. Place the pan over mediumheat and stir gently until the sugar, salt, and tapioca are completelydissolved and the peaches begin to give up a little juice, about 2 min-utes. When the juices just begin to bubble and thicken, remove thepan rom the heat and transer the contents to the bowl holding the
I was beaming when my pie took first prize in the San Francisco Professional Food Society’s 1997peach pie contest, the year I joined. I had spent weeks refining the recipe to get the proportionsof filling to crust right, the crust flaky, and the filling to hold together with just the right type andamount of starch. That recipe sacrificed some flavor in the name of flakiness by using part veg-etable shortening. The farmers’ market spirit dictates all butter, however, which ensures a rich,flavorful crust. A bit of vinegar keeps it tender—you won’t taste it.More than anything, the success of the pie depends on the quality of the peaches. Select fruitthat is juicy and flavorful. Peaches with a tinge of red in the flesh make a beautifully rosy filling.
makesserViNGs
8
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First-prize peach pie
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