Peach Glacé Pie – Cairnspring Mills
Flour consists of carbohydrates (or starch), proteins (mainly, gluten), and a little bit of oils. To a baker, protein is the most important factor to take into account: it's what determines how well...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cairnspring.com.
Cooking tools:
- Kitchen scale
- Mixing bowl
- Fork
- Pastry cutter
- Measuring cup
- Measuring spoon
- Whisk
- Refrigerator
- Rolling pin
- Pie dish
- Kitchen shears
- Parchment paper
- Pie weights
- Oven
- Stove
- Saucepan
- Pot
- Colander
- Blender
- Spoon
- Stand mixer
- Spatula
- Plastic wrap
- Slotted spoon
- Ice cube tray
- Cutting board
- Chef's knife
- Paring knife
- Plate
- Serving platter
Ingredients
- 1¾ cups (280g) Sequoia flour
- ¾ cup (170g) butter, cold, cut into medium-size cubes
- 1¼ teaspoon (8g) salt
- 1 (50g) large egg
- 3 tablespoons (30g) ice water
- 2 teaspoons (10g) white distilled vinegar
- 4-5 peaches, washed and peeled
- 1/3 cup (50g) blackberries, washed
- ½ cup (100g) granulated sugar
- ¾ cup (175g) water
- 3 tablespoons (30g) cornstarch
- 1 tablespoon (10g) lemon juice
- 1 tablespoon (14g) butter
- 3 oz (85g) cream cheese, at room temperature
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon (4.2g) vanilla extract
- pinch of fine sea salt
- ½ cup (115g) heavy whipping cream
- 1 cup (230g) heavy whipping cream
- ½ teaspoon (2.1g) vanilla extract
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