Peachy the Magazine October/November 2013 | Page 53

FARM-TO-FORK

PIE DOUGH
makes two 10" crusts

2 ?2 cups all-purpose flour
1

?2 teaspoon salt

1

3 ounces unsalted butter, cold,
cut into 1?4" dice
5 ounces lard or shortening, cold
?2 cup ice water

1

Mix the flour and salt together in a
large mixing bowl.
Add the butter and using your fingers
work the butter into the flour until it
resembles course cornmeal with pea
size butter chunks. Break up the lard
or shortening and add it in bits to the
bowl. Still working with your fingers
cut in the shortening until the mixture
has small clumps.
Add the ice water and lightly mix
until it is incorporated.
Turn the dough out onto a work surface
and fold it over onto itself a few times.
Do not overwork though. Wrap the
dough in plastic wrap and place in the
refrigerator for a let an hour before rolling out. (This dough freezes great, so wrap
tightly and freeze what you don’t use.)

CRISP TOPPING

1 cup granulated sugar
1 teaspoon salt
1 cup all-purpose flour
1 teaspoon cinnamon
?4 pound (1 stick) unsalted butter,
cold, cut into 1?2" dice
1

Place all the ingredients into a mixing
bowl, except the butter and stir with
a whisk until well blended. Add the
butter and using your fingers work
the butter into the mixture until it
resembles course cornmeal with peasized chunks of butter.

CARAMEL SAUCE

1 cup light brown sugar
1 tablespoons unsalted butter (1?2 stick)
1 teaspoon salt
1 tablespoon sorghum molasses
?2 cup of heavy cream

1

Place all the ingredients in a sauce
pan and bring to a boil for 3 minutes,
stirring constantly with a wooden spoon.
Remove from the heat and allow to cool.
OCTOBER / NOVEMBER 2013

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