Cooking with Pete and Barb Marczyk: peach pie
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
Earlier this month, Pete and Barb turned to local artist, gardener and, says Barb, "bon vivant Chandler Romeo for peach canning and pie recipes to help build excitement for the Ela Family Farm peaches we bring in every year." As most of us already know, Colorado peaches reign supreme, and Barb insists that the peaches the markets get from Ela Farm "are the juiciest, sweetest peaches in the state." And while there are a gazillion ways to cook with them, a peach pie topped with vanilla ice cream is one of summer's best treats.
8 peaches (appx. 2 lbs.) 1 tablespoon fresh lemon juice ½ cup sugar ¼ teaspoon cinnamon 1/8 teaspoon allspice 2 tablespoons cornstarch 2 tablespoons butter, cut into small chunks 1 recipe pie dough (enough for double-crusted pie)* Milk & cinnamon sugar (for top crust)
Pie dough From Gourmet magazine, February 1990
1 1/4 cups all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 2 tablespoons Crisco 1/4 teaspoon salt
1. In a large bowl blend flour, butter, Crisco and salt until the mixture resembles meal. 2. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into two separate balls, one for the top crust, a second for the bottom crust. 3. Dust the doughs with flour and chill, wrapped in wax paper, for 1 hour.
Preheat oven to 425 degrees.
1. Scald the peaches a few at a time in boiling water for 30 seconds, then place in ice water. Once they're cool, peel peaches, cut in half and remove the pit, slice and toss with lemon juice in a large bowl. 2. Mix together dry ingredients and gently fold into peaches. 3. Roll out bottom crust, line pie plate with crust, and add peach filling, mounding higher in the center. 4. Roll out top crust, place over pie and dot with butter. Crimp the bottom and top crusts together around the edges to seal. Cut vent holes into top crust, lightly brush with milk and sprinkle with cinnamon sugar. 5. Bake pie for 10 minutes at 425 degrees, then reduce heat to 350 and continue baking for 40-50 minutes, or until the crust is golden brown and filling is bubbling. 6. Cool on a rack before serving.
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