Work It Wednesday – Peach-Raspberry Pie

25 Aug

If you have been following the blog for a while you know that I was toying around with the idea of going to the French Culinary Institute.  I went to visit and loved everything about it!  The only thing that held me back was the price.  Funny how I just didn’t seem to have $40,000 sitting around to follow my dreams.  What I did have was a $50 Barnes & Nobles gift card!  For only about $7 out of pocket, including shipping, I got the next best thing.  The French Culinary Institute’s The Fundamental Techniques of Classic Pastry Art.  I am in love with this book!  In no way does it replace the actual classroom experience that one would gain at FCI but it is so much more advanced and professional than your average cook book.  So my goal is to work through each recipe in this book and try my best to master the techniques.   The book is filled with terminology, examples and rational for doing things the right way.  It is much more than a cook book, it is a text book for the aspiring pastry artist.  This brings me to the title “Work It Wednesday,” it stands for working on it by myself and doing the best I can.  I’m committing to learning the right way to do things so I can make the most professional product possible.  This may involve repeating recipes and failures.   All of which I will share with you my readers!  What I will not share with you is the actual recipes.  I’m sorry but I don’t want to plagiarize, plus it is a great book to own.

This week I tackled the first recipe.  It is actually a recipe from FCI alumna Melissa Murphy ’95, Pastry Chef/Co-Owner of Sweet Melissa Patisserie.  I made her North Fork Peach-Raspberry Pie and this is easily one of the best pies I have ever made.  I live in Georgia now and it is peach season so that is why this recipe caught my eye to be the first one that I tried.  I love to eat peaches, but I am no expert at peeling and slicing them.  Actually I have trouble peeling and slicing anything.  The book gives great instructions on the proper ways to peel and slice vegetables but it is just not clicking with me.  My peach slices were uneven and didn’t look pretty.   My knives aren’t that sharp which is a good and bad thing.  Bad in the sense that I am trying to become good at things like slicing fruit to look professional and good because even with our dull knives I caught my finger twice (only one of them was a serious casualty).

Sliced Peaches

The biggest thing that I’ve learned from the book so far and will make the biggest difference for me, is that you are suppose to refrigerate your pastry dough before you use it.  I used to just mix it up, roll it out, fill the pie and bake.  By chilling it first it “allows the gluten to rest.”  In other words, it makes it super flaky and melt in your mouth!  So for anyone else out there that hasn’t been chilling your dough, START NOW! Chill it for at least 30 minutes but up to 24 hours is ok as well.

The pie came out looking great and within an hour it was mostly gone.  Everyone here loved it!

Stay tuned for the return of Fat Friday this week!!!

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One Response to “Work It Wednesday – Peach-Raspberry Pie”

  1. Nan August 25, 2010 at 5:28 pm #

    Your tempting my sweet tooth. Looks delicious.

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