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!
Paprika Peach Pie
Yield: One 9-inch pie
Adapted from Four and Twenty Blackbirds
- 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
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)
- 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!)
We feel any pie using our names as ingredients is bound to be delicious!
We are joining Athena and Marie's Art hop today!