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!
