LCBO Food & Drink Summer 2017

SEASONAL  PERFECT PAIRINGS

Peach and redcurrant slab pie with sour cream ice cream

1 egg plus 1 yolk mixed with 1 tbsp (15 mL) water for egg wash Granulated sugar for sprinkling 1 Place the oven rack in the lowest position and preheat the oven to 425°F (220°C). 2 Line two 12 x 17-inch (30 x 43-cm) baking sheets with parchment paper and set aside. On a lightly floured surface, roll 1 piece of dough to a 14 x 20-inch (35 x 50-cm) rectangle and place into the baking sheet, making sure it goes up the sides of the pan. Refrigerate. Roll out the second piece of dough in the same fashion and refrigerate while preparing the fruit filling. 3 Combine the 3 tbsp (45 mL) of brown sug- ar with the flour and set aside. In a separate bowl, combine the cornstarch and remaining 1¼ cups (310 mL) brown sugar and set aside. In a large bowl, combine the peaches, redcur- rants and lemon juice. Add the cornstarch- sugar mixture and toss gently to combine. 4 Using a small cookie cutter, cut holes in 1 of the chilled pastry sheets, keeping the cut-outs to place on top of the pie before baking. Sprin- kle the brown sugar-flour mixture over the bottom of the other pastry. Top with the fruit

August in Ontario brings to mind fresh, sweet, juicy peaches, but the thought of blanching and peeling them, particularly for a large pie— well, I’d rather be out enjoying the sun. My go- to tool for this task is a “serrated peeler.” The skins of peaches (and tomatoes for that mat- ter) are quickly and easily removed, therefore avoiding the whole boiling water thing. Fresh redcurrants are added to the filling for their tartness as well as for their beautiful red hue. Along with some Sour Cream Ice Cream, the most basic of recipes, you can create a wonder- ful homage to summer. Double recipe of All Butter Pie Pastry, divided and shaped into 2 rectangles about 5 x 7 inches (12 x 18 cm) (recipe page 171) FRUIT FILLING 1¼ cups plus 3 tbsp (310 mL plus 45 mL) light brown sugar, divided 3 tbsp (45 mL) flour ⅓ cup (80 mL) cornstarch 11 cups (2.75 L) peaches, peeled and sliced ¼ inch (5 mm) thick 1½ cups (375 mL) redcurrants 1 tbsp (15 mL) lemon juice

mixture and juices in an even layer, followed by the top pastry. Tuck the top and bottom layers of pastry together and crimp the edges to seal. Chill the pie for 10 to 15 minutes before baking. 5 Brush the top of the pie, but not the crimped edges, with the egg wash. Place pastry cut-outs on top if desired, brush them lightly with egg wash as well. Sprinkle the top of the pie gen- erously with sugar and bake for 30 minutes or until the pastry begins to take on colour. Re- duce oven temperature to 350°F (180°C) and continue baking for 20 minutes. Turn the pie around and bake another 15 to 20minutes until the fruit is bubbling and the pastry is golden brown. Cool on a wire rack and serve with Sour

Cream Ice Cream (recipe p. 168). Makes 1 large pie for a crowd!

WHAT TO SERVE Elijah Craig 12 Year Old Kentucky Straight Bourbon LCBO 547729, $48.20 Rumchata LCBO 380865, $30.05

48  FOOD & DRI NK SUMMER 2017