Independence Day Deep Dish Peach Pie
|½||cup cold unsalted butter, cut into 8 pieces|
|6 to 7||tablespoons ice water|
Place the flour, sugar, and salt in the bowl of an electric food processor and pulse several times to mix. Add the butter and pulse until the butter is pea-size. With the food processor on high, add enough water to form a soft pastry. Remove the pastry, wrap it in plastic wrap, and chill at least 30 minutes.
|4||pounds peeled and sliced peaches (about 10 medium)|
|red and blue food coloring|
|1||small paint brush, reserved for use in cooking|
|1||tablespoons sparkling sugar|
Preheat the oven to 375 degrees. Place the peaches in a large bowl and set them aside. In a small bowl, stir together the sugar, flour, cinnamon, and allspice. Pour the sugar mixture over the peaches and toss well to coat. Gently stir in blueberries and transfer the mixture to a large baking dish.
On a floured pastry cloth or counter, roll out the chilled pastry. Fold the pastry in half and starting at the fold, cut 5 equal strips, 4-inches long, in the pastry to form the stripes of a flag. Transfer the pastry to the baking dish, place it over the peaches, and unfold it. Trim the edge so it extends 1-inch beyond the baking dish, and flute the pastry with your fingers to seal the edges.
In a small bowl, beat the egg and water with a fork to form an egg wash, and brush it over the pastry. In 2 small bowls, transfer 2 teaspoons of egg wash into each and tint one with red food coloring and the other with blue food coloring. Using a small, clean paint brush, paint the upper left corner of the “flag” with blue egg wash to form a blue field. Paint every other stripe with red egg wash to form the stripes. Sprinkle the pastry with sparkling sugar.
Place the baking dish on a cookie sheet lined with parchment paper or foil to catch juices which may overflow during baking. Bake in a preheated oven 35 to 40 minutes, until the pastry is golden and the filling is bubbly. Cool and serve.
Recipe makes 1 large deep dish pie.