The Pie Recipes
makes six 4” doughnuts For the Lillet infused peaches- 6 ripe but firm donut peaches, rinsed, patted dry 2 cups Lillet Blanc (Rather than use an entire bottle o
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
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Cooking tools:
- Food processor
- Piping bag
- Offset spatula
- Cookie cutter
- Rolling pin
- Mason jar
- Fine-mesh sieve
- Pastry brush
- Cooling rack
- Baking dish
- Baking sheet
- Parchment paper
- Plastic wrap
- Zip-top bag
- Airtight container
- Plastic container
- Oven
- Refrigerator
- Freezer
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
Ingredients
- 6 ripe but firm donut peaches, rinsed, patted dry
- 2 cups Lillet Blanc
- 8 tablespoons unsalted butter, cold, cut into small cubes
- 1⅓ cups all-purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon baking powder
- 3 ounces cream cheese, cold, cut into cubes
- 1½ tablespoons ice water
- 1½ teaspoons apple cider vinegar
- egg wash made from one egg beaten with two teaspoons milk or cream
- 2 large eggs
- 3 tablespoons cornstarch
- 2 cups heavy cream (or half and half)
- ½ cup sugar
- pinch salt
- 1 tablespoon unsalted butter
- 1 teaspoon good quality vanilla extract
- 2 tablespoons Lillet (reserved from peaches)
- 1 cup confectioners' sugar
- 2-3 tablespoons peach puree from 1 small ripe peach, washed, peeled, pit removed, and puréed
- sprinkles to garnish
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