Best Peach Potpie With Cornmeal Crust Recipes

VEGGIE POT PIE WITH CORNMEAL PIE CRUST

Veggie Pot Pie with Cornmeal Pie Crust image

Provided by Damaris Phillips

Time 1h35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 1/4 cups all-purpose flour, plus more for the work surface
3/4 cup white cornmeal, such as Weisenbergers
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1 large egg yolk
3 to 6 tablespoons ice water
8 small new potatoes, medium dice (about 3 cups)
1 large yam, peeled and medium dice (about 3 cups)
2 parsnips, peeled and medium dice (about 1 cup)
2 stalks celery, chopped (about 2/3 cup)
12 medium shiitake mushrooms, stems discarded and caps cut into 1/2-inch pieces (about 1 3/4 cups)
8 tablespoons vegetable oil
Salt and freshly ground black pepper
4 tablespoons all-purpose flour
4 cups mushroom broth, warmed
1/2 cup frozen peas
6 sprigs fresh thyme, leaves stripped and chopped
1/2 sprig fresh rosemary, leaves stripped and chopped
2 tablespoons sherry vinegar

Steps:

For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs.
In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.
Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees F.
For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)
Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.
Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.
Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.

EASY PEACH POTPIE

Easy Peach Potpie image

Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and serve warm without breaking a sweat.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

Unbleached all-purpose flour, for dusting
14 ounces all-butter puff pastry, such as Dufour, thawed but still cold
1/4 cup light-brown sugar
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1 3/4 pounds ripe peaches (about 5), cut into 1/2-inch wedges
1 tablespoon bourbon (optional)
1 teaspoon pure vanilla extract
1 large egg
Coarse sanding sugar
Vanilla ice cream, for serving

Steps:

Preheat oven to 350 degrees with racks in top and bottom thirds, and a foil-lined rimmed baking sheet on bottom of oven to catch drips.
On a lightly floured sheet of parchment, unfold pastry; roll out to a 10-inch square. Center an 8-inch cake pan upside down on pastry; trace a circle around it with a paring knife. Remove pan; remove and discard excess pastry. Transfer parchment with pastry circle to a baking sheet. Create a crosshatch pattern by scoring lines, 2 inches apart, horizontally and vertically on pastry (do not cut through dough). Refrigerate 5 to 10 minutes.
In a large bowl, whisk together brown sugar, cornstarch, and salt. Add peaches and toss to coat. Stir in bourbon and vanilla. Transfer mixture to a 9-inch pie dish. Cover with parchment-lined foil; bake on lower rack 20 minutes.
Whisk egg with 1 teaspoon water. Brush over pastry circle; sprinkle with sanding sugar. Place baking sheet with pastry on top rack of oven. Bake until pastry is puffed and golden and fruit in dish is bubbling, 35 to 40 minutes (if pastry is browning too quickly, tent with foil). Remove from oven; uncover fruit. Carefully place pastry circle on top of fruit and bake 10 minutes more. Let cool 15 minutes; serve with ice cream.