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TACC Address & Tel:
  7838 Wilkerson Court
  San Diego, CA 92111
  Tel: (858)560-8884
  Fax: (858)560-9276
   
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  Fri - Sat: 10am - 10pm
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Peach Pie
 
Materials:  
For the pie dough
2 1/2 C. of flour 2 T. of sugar
1 C. of unsalted butter, cubed and chilled
2-3 T. of iced water 1 pinch of salt
   
For the peach fillings  
7 C. of peeled, sliced peaches 1/2 C. of brown sugar
4 T. of flour 1/2 t. of cinnamon powder
1 t. of lemon juice 1 t. of butter
1 pinch of salt  
   
Procedures:  

Prepare the pie dough

  1. Place the flour, sugar, and salt in the food processor; pulse to combine.
  2. Add the butter cubes to the machine and pulse until the mixture resembles coarse meal. With the motor running, slowly pour the ice water in; process until the dough start coming together.
  3. Divided the dough in half; shape into 2 disks; wrap in plastic wrap, and chill at least 1 hour.

Preheat the oven to 375 degree Fahrenheit

  1. Roll a disk of the pie dough on a lightly floured surface to about 1/8 inch thick.
  2. Line a nine-inch pie pan with a part of the pie, trim the edge; leave about 1-inch border of dough overhanging the rim.
  3. Mix the filling ingredients except the butter together, and pour into pie shell, and dot with butter.
  4. Roll the other disk of pie dough to the same thickness. Brush the pastry edge with egg wash; place the dough on top and cut four steam vents. Trim the excess pastry, leaving a 1/2-inch overhang. Press the edges together to seal and shape. Brush the top with the remaining egg wash; bake in the oven for about 50 minutes, until crust is golden, and filling bobbles.
 
Variations: Fruit Tarts
Filling: Pastry cream
1 C. of milk 1 T. of vanilla extract
2 egg yolks 1/4 C. of sugar
2 T. of flour 2 T. of cornstarch
2 T. of favored liquor  
Topping: Berries, assorted fruits