Peach and Vanilla Bean Pie

Peach and Vanilla Bean Pie

div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/jPDUOYnoKbc/TGNSAXpIA0I/AAAAAAAAAc/e6-66OqIFsg/s1600/IMG4483.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="356" src="http://3.bp.blogspot.com/jPDUOYnoKbc/TGNSAXpIA0I/AAAAAAAAAc/e6-66OqIFsg/s400/IMG4483.JPG" width="400" //a/divdiv style="text-align: center;"span style="font-family: 'Trebuchet MS';"ispan class="Apple-style-span" style="font-size: x-small;"(it was hard to take a pic with eight people watching and wondering what I was doing!)/span/i/span/divspan style="font-family: 'Trebuchet MS';"br //spanbr /span style="font-family: 'Trebuchet MS';"I love vanilla. It's one of my favourite ingredients to cook with and when I saw this recipe over at a href="http://www.ezrapoundcake.com/"Ezra Pound Cake/a, I was excited for the opportunity to bake with a vanilla bean. I found whole vanilla beans at a local/organic type shop (The Big Carrot in Toronto) and the smell was divine. Even the grocery clerk smelled it and I enjoyed the scent wafting from my bag all the way home. /spanbr /br /span style="font-family: 'Trebuchet MS';"Using the bean was easier than I thought and I simply sliced it open and scraped out the paste. I feel like I've crossed another culinary milestone by using this fresh ingredient!/spanbr /br /span style="font-family: 'Trebuchet MS';"The vanilla took this basic peach pie over the top and I was excited to bring it up to a friend's cottage as a "thank you." I found it a little nerve-wracking taking up a dessert I myself had never tried (it's rude to cut a slice out before bringing it, right?), but the response was an overwhelming success! Whew!/spanbr /br /span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"buIngredients/u/b/spanbr /br /ullispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"2 basic a href="http://beingsuzyhomemaker.blogspot.com/2010/06/flakey-pie-crust.html"flakey pie crusts/a/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"1 vanilla bean/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"3/4 cup sugar/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"3 tbsp cornstarch/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"5 cups peeled, pitted, and thickly sliced/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"2 tsp fresh lemon juice/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"2 tbsp cold, unsalted butter, cut into small pieces/span/li/ulspan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"br //spanbr /span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"buDirections/u/b/spanbr /ullispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Preheat the oven to 400 degrees./span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Slit the vanilla bean lengthwise. Scrape the seeds from the bean and place them in a food processor. Add the sugar and process for about a minute. (I did this with my hand mixer/immersion blender and it worked fine). /span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Take 1/2 cup of the sugar and put in another bowl and mix with cornstarch. Set aside./span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"In a large bowl, combine the peaches, sugar-cornstarch mix and lemon juice. /span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Roll the bottom layer of the pastry and place in pie plate. /span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Fill pie shell with peaches and dot the top of the fruit with butter./span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Drape top layer of pastry over filling. Cut off excess pie crust and tuck top layer over bottom layer and fold into pie plate. Flute edges with fingers and then poke steam vents in top of pie with a paring knife./span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Place the pie in the centre oven rack and bake for 30 minutes. Reduce the temperature to 350 degrees and continue to bake for 40-45 minutes, untill pie is browning and you can hear the juices bubbling. /span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Transfer the pie to a wire rack and immediately sprinkle half the remaining vanilla sugar (about 1/4 cup) over the top./span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Let cool for at least two hours./span/li/uldivspan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"** have some extra vanilla sugar? Try it in your coffee!!!/spanbr /span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"br //span/divdivspan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Recipe adapted from a href="http://www.ezrapoundcake.com/"Ezra Pound Cake/a/span/div

Read the whole article on Being Suzy Homemaker