The Kid Edition: Tom’s sweet treats

We continue to feature young, local makers of our community and up next we have Tom Trull who shares some of his sweet pie recipes with us.

Pie Dough Recipe:

Pie Dough

1 ¼ cup flour

8 tablespoons butter, cut into small cubes

1 teaspoon salt

1 egg

2 tablespoons sour cream

 

Combine flour, butter and salt in a large bowl. Work together with hands until the texture is like course meal. Add egg and sour cream. Stir until comes together. Shape into a ball. Wrap the dough in plastic and refrigerate for at least 30minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9 inch pie pan. Yield: One 9 inch pie crust.

 

Tom’s Lattace Top Peach Pie

 

(Makes one nine inch pie)

(Pie dough for a double crust nine inch pie, store bought refridgerator pre-rolled pie dough or use pie dough recipe that follows)

 

Filling:

 

1 tablespoon butter

3 cups sliced peaches

½ cup granulated sugar

½ cup brown sugar

Pinch of ground ginger

2 tablespoons cornstarch

2 teaspoons pure vanilla extract

1 tablespoon fresh lemon juice

1 egg beaten

2 tablespoons water

1 tablespoon granulated sugar

Pinch of ground ginger

 

 

Roll out dough a little larger than the pie pan. Grease a nine inch pie pan and line with one piece a dough and place in refridgerator. Roll out other piece of pie dough and cut a large circle and place between two pieces or parchment paper or wax paper on a cookie sheet and place in refridgerator until ready to use.

 

In a medium sauce pan, melt the butter and add the peaches, sugars ,and ginger and cook over medium high heat stirring until sugars are dissolved and mixture starts to simmer. Dissolve the cornstarch with the vanilla and lemon juice and stir in peaches to thicken. Remove from heat and cool. Pour filling into pie shell. Remove second piece of dough from refridgerator and cut into ½ inch strips. Mix the beaten egg and water together and brush egg wash along edge of the pie shell and lay the strips alternating over the top of the pie in lattace. Trim the edges of the dough and crimp edges. Brush the top of the pie with the egg wash and mix the sugar and ginger together and sprinkle on top of pie. Place pie in preheated 400 degree oven and turn temperature down to 325 degrees and bake for 30 minutes, rotate pie in oven and bake another 10 – 15 minutes until pie is brown and bubbly. Cool on wire rack.

 

 

 

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