Copperline Pie
A Recipe By Jay Lampart
This is a recipe I developed at work several weeks ago after we received a large supply of peaches. Since I was responsible for desserts all week, the chef expected me to create something nice. With a bit of hard work and some inspiration from the Taylor man himself, I gave birth to the following dessert, appropriately called:
3 1/2 pounds fresh peachesRemove skin from peaches and roughly chop them. In a pot over medium heat, combine branch water (or tap water if you lack the proper resources) with peaches and cook until tender (about 20 - 25 minues). Once tender, remove from heat, and puree mixture. Return to heat. Add sugar, and 1/8 cup o' Georgia Peach. Cook until it becomes jam. For the pie crust: 3/8 cup of butter (softened)In a large bowl or mixer, combine butter, sugar, and egg. Mix until foamy. Continue to mix adding almonds, lemon juice, and milk. Sift in the flour and baking powder stirring continuously to form a stiff dough. Chill for 1/2 hour. Grease a cake pan with melted butter, and sprinkle with sugar. Roll out dough to fit pan. It's okay to roll it out thick. Be sure to maintain an even thickness with the dough. Dough may be stiff, but it will soften up when rolled out. Preheat oven to 350 F. Bake dough until light golden (or 5 - 10 minutes). Once cool, spread jam in crust (about 1 1/12" layer). Serve. Great on warm summer nights. Just slip away past suppertime, and enjoy this wonderfully simple dessert. You can sprinkle with powdered sugar or garnish with whipped cream. To make whipped cream, pour heavy cream into one of your copper kettles or bowls sitting side by each. Add sugar to taste, and whip until creamy. |
Jay Lampart lives in Baltimore, Maryland where he attends college and studies culinary arts in several restaurants. He's studied vegetarian cuisine, Slavic cuisine, and currently studies classical French cuisine in Maryland. In his spare time he enjoys playing the guitar, mandolin, and banjo.