Happy National Pie Day - Paprika Peach Pie

  You didn't know that in addition to being gorgeous, we could also cook, did you?  Well,  National Pie Day  gives us a chance to strut our stuff!  In fact, we believe in immersing oneself in one's work, as you can notice!

There exists actually a Peach & Paprika pie, and a Paprika-Peach pie, which can be found on .  Here are two of them whose kind authors gave us permission to post their recipe! 

CELINE'S EATS BLOG (USED WITH PERMISSION)

Paprika Peach Pie

Yield: One 9-inch pie

Adapted from Four and Twenty Blackbirds

Ingredients:

• All-Butter Crust for a 9-inch double-crust pie (recipe here)
• 2 1/2 lbs. peaches (about 5 cups of sliced peaches)
• 2 tbsp fresh lemon juice
• 2/3 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 3 tbsp organic corn starch
• 1 tbsp sweet paprika*
• 1/8 tsp ground white pepper
• 1/4 tsp ground allspice
• 1/4 tsp ground ginger
• 1/2 tsp fine sea salt
• 1 to 2 dashes Old Fashion bitters (or a few splashes of water)
• Egg wash (1 large egg whisked with 1 tsp water and pinch of salt)
• Raw sugar, for finishing

Directions:

In the refrigerator, set aside one pastry-lined 9-inch pie dish and a round of dough for the top (recipe and directions are here). If a lattice design is desired for the top crust, use a sharp knife or pizza cutter to cut the dough into 1-inch strips, or strips with a width of your preference. For the pie shown in these pictures, I used a mixture of 1/2-inch and 1-inch strips.

Peel the peaches and cut into 1/2-inch slices. Place the sliced peaches in a large bowl and sprinkle with the lemon juice. Add the granulated and brown sugars, corn starch, paprika, white pepper, allspice, ginger, salt, and bitters (or water), and toss well to combine.

Leaving behind the excess juices in the bowl, spoon the peach filling into the prepared refrigerated pastry-lined pie dish. Arrange the pastry round or lattice on top and crimp as desired. For a step-by-step tutorial and video on assembling the lattice crust, refer here.

Arrange the oven racks to the bottom and center positions, and preheat the oven to 425°F. Chill the pie in the refrigerator for 10-15 minutes to relax the pastry and allow the butter to chill (which will produce a nice, flaky crust). Brush the pastry with the egg wash; if the pie has a lattice top, be careful not to drag the peach filling onto the dough or it will burn. Sprinkle with the desired amount of raw sugar.

Place the pie on a rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 minutes, or until the pastry is set and starting to brown.

Lower the oven temperature to 375°F and move the pie to the center rack, and bake for 30-35 minutes longer, or until the pastry is a deep golden brown and the juices are bubbling.

Remove the pie from the oven and let cool completely on a wire rack, about 2-3 hours. Serve slightly warm or at room temperature. A scoop of vanilla ice cream on the side never hurts either!

PAPRIKA-PEACH PIE from "THE TABLE" BLOG (used with permission)

Ingredients

         For the crust

         2 1/2 cups flour

         1 tbs. sugar

         1 tsp. salt

         2 sticks (1 cup) butter, very cold

         1/2 cup ice water

         

         For the pie filling

         6 peaches, sliced (about 5 cups)

         2 tbs. lemon juice

         1/3 -2/3 cups sugar (to taste)

         1/4 cup brown sugar

         3 tbs. potato starch

         1 tbs. sweet paprika

         1/3 tsp. white pepper

         1/4 tsp. allspice

         1/4 tsp. ginger

         1/4 tsp. salt

         2-3 dashes Angostura bitters

         1 tbs. cream

         turbinado sugar, for dusting

Instructions

1  Make the pie dough: Whisk together the flour, sugar, and salt. Using a pastry cutter, cut in the cold butter until just blended. Add the ice water, and then fold the ingredients together with a spatula until they're just moistened. Be sure not to overwork the dough. Divide the dough in half, and form each half into a disc. Wrap the discs tightly with plastic wrap, and refrigerate for at least an hour but up to two days.

To make the pie: Take out a disc of the dough and roll it out in a circle to fit the pie pan. (I always roll out the dough between two sheets of wax paper because it's easier to transfer from the counter to the pan). Lightly press the 1  dough in the bottom of the pie pan, and then refrigerate the pan and the crust.

2  Peel and slice the peaches. Toss them with the lemon juice, 1/3 cup of sugar, brown sugar, potato starch, sweet paprika, pepper, allspice, ginger, and salt. If you think the filling needs to be sweeter, add additional sugar. Add the ingredients to the pie pan, and then return the pie to the refrigerator.

3  Roll out the second disc of dough to make the top crust. Lay the crust across the pan and crimp the edges. Return the pie to the refrigerator for 15-20 minutes, or until the crust is cold.

Preheat the oven to 425. Brush the top of the pie with the cream, and then sprinkle with the turbinado sugar. Bake at 425 for 20 minutes, and then lower the heat to 375. Continue baking for an additional 30-35 minutes, or until the top is golden and the filling is bubbling. Enjoy!

- from Thetableblog.com  We encourage you to bake one...today!

There are two other blogs which post recipes for this mouthwatering pie (which combines all of OUR special ingredients!)

https://sincerelysyl.com/2018/07/29/paprika-peach-pie/

https://www.ediblebrooklyn.com/2014/easy-pie-two-summer-recipes-four-twenty-blackbirds/

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We feel any pie using our names as ingredients is bound to be delicious!

We are joining Athena and  Marie's Art hop today!