Malzemeler
- 1 1/3 bardak soğuk tereyağı
- 4 1/4 bardak tereyağı
- 1,5 çk tuz
- 1/2 bardak soğuk su
- 8 şeftali
- 1/2 bardak esmer şeker
- 1/3 bardak toz şeker
- 1 çk tarçın
- 1 büyükçe yumurta
Ingredients
- 1 1/3 cups cold butter
- 4 1/4 cups all-purpose flour, divided
- 1 1/2 teaspoons salt
- 1/2 to 3/4 cup ice-cold water
- 8 large fresh, firm, ripe peaches (about 4 lb.)
- 1/2 cup firmly packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 tablespoons butter, cut into pieces
- 1 large egg, beaten
- 1 1/2 tablespoons granulated sugar
Hazırlanışı
1. 1 tam 1/3 bardak tereyağını minik küpler yapın, iyice soğutun. 4 bardak un ve 1,5 çk tuz ile çırpın. Tereyağını da ekleyin, mikser ile çırpmaya devam edin. Yarım bardak çok soğuk suyu da üzerine serpiştirerek ekleyin. Hamur haline getirin, ikiye bölün, buzdolabında en az 30 dk en fazla 24 saat bekletin.
2. Fırınınızı 220 C'ye getirin. 2 parça olan hamurlarınızdan birini alın, unlu bir zeminde güzelce yarım cm'yi az geçkin kalınlıkta açın. Turta kabının içine yerleştirin.
3. Diğer hamur parçasını da aynı şekilde açın.
4. Şeftalileri soyun, 1cm kalınlığında dilimler halinde kesin ve sonra bu dilimleri de ikiye kesin. Kahverengi şeker, toz şeker, tarçın ve kalan 1/4 bardak unu bir kasede karıştırın, şeftalileri ilave edin ve bu karışım ile güzelce kaplanmalarını sağlayın. Şeftalileri turta kabına yayın, üzerilerine de 1,5 yk tereyağını minik parçalar halinde serpiştirin.
5. Açtığınız diğer hamur ile üzerini kapatın, kenarlara bastırarak hamurların birbirlerine yapışmasını sağlayın. Turtanın üzerine çırğılmış yumurta sürün, 1,5 yk şekeri serpiştirin ve birkaç delik açarak buharın çıkması için yollar açın.
6. 15 dk buzlukta bekletin. Sonra hemen fırına verin. Fırının alt rafında 15 dk pişirin. Sonra fırının derecesini 190 C'ye düşürün ve 40 dk pişirin. Kabın üzerini alimünyum folyo ile kaplayın ve 25 dk daha pişirin. Servis yapmadan önce 2 saat bekletin.
Afiyet olsun.
Directions
1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
2. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
4. Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)
5. Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
6. Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
7. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.
http://www.myrecipes.com/recipe/brown-sugar-cinnamon-peach-pie-50400000113927/
2. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
4. Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)
5. Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
6. Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
7. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.
http://www.myrecipes.com/recipe/brown-sugar-cinnamon-peach-pie-50400000113927/
