Amanda Faber is making peach curd to go into her Whiskey Peach Pie. Whenever she tastes peaches it makes her think about her mother, who made a delicious Peach Cobbler, and all the good times she had with her. Amanda makes her Whiskey Peach Pie recipe for the Signature bake challenge in Season 2 Episode 4, "Pies and Tarts Week," of The Great American Baking Show. Amanda's mother would be proud of this pie in which she has added orange juice to brighten the peach curd. She is baking this pie with a metal tin underneath which Judge Mary Berry likes as this will prevent the pie from having a soggy Bottom.
170g all-purpose flour
34g finely ground almond flour
60g confectioners sugar
128g (9tbsp) unsalted butter, cold
1 large egg yolk, cold
589g (1 1/3lbs) fresh peaches, sliced with pits removed
1/3c freshly squeezed orange juice
6 large egg yolks
2tbsp unsalted butter
330g granulated sugar
6 egg whites
1/2tsp cream of tartar
1/2tsp pure vanilla extract
1-2 tbsp whiskey (to taste)
1. In a large mixing bowl, use pastry cutter to whisk together the flour, almond flour, sugar, and salt.
2. With a pastry cutter, cut in the cold, cubed butter until the pieces are mostly pea-sized.
3. Use hands to mix in egg yolk. Pinch and smear the mixture to create a crumbly dough.
4. Turn dough out on to a piece of plastic wrap. Place another piece on top.
5. Using a rolling pin, roll the dough to be large enough for tart pan.
6. Spray tart pan with non-stick spray.
7. Peel back one piece of plastic and invert in to tart pan.
8. Ease crust in to place. Peel off remaining plastic.
9. Dock the crust with a fork and freeze for 30 minutes.
10. Preheat the oven to 400° F.
11. Line the frozen tart with aluminium foil. Fill with pie weights. Fold aluminium down to cover edges completely.
12. Blind bake for 25 minutes. Remove foil and weights. Cover any dark spots with foil.
13. Bake until golden brown, about 7 minutes. Cool and chill.
1. Place the peaches in a roasting pan and coat lightly with butter.
2. Roast in a 400° F oven until just starting to brown. Cool slightly.
3. In a food processor, puree the peaches.
4. Strain through a sieve to make 1 1/3 cups of puree.
5. Combine the peach puree and orange juice.
6. In a heavy bottomed saucepan, whisk together the sugar, cornstarch, and salt.
7. Add in the water.
8. Heat over medium heat stirring almost constantly. Heat until first few bubbles appear. Should be thick and turning to a gel.
9. Add in the peach and orange.
10. Temper the eggs with the hot mixture. Add tempered eggs in to the saucepan.
11. Cook over medium heat, stirring constantly, until thick. Once the first bubbles appear, cook for one minute more.
12. Remove from heat. Stir in butter.
13. Strain through a sieve.
14. Pour in to a casserole dish. Cover the surface with plastic wrap and chill.
1. Combine sugar and water in a heavy-bottomed saucepan over a high heat.
2. While the sugar heat, combine the egg whites with the cream of tartar in a stand mixer bowl.
3. In a stand mixer with a whisk attachment, whisk the egg whites to soft peaks.
4. When the sugar mixture reaches 240° F remove from heat.
5. With the mixer running on medium-high speed, slowly, steadily pour in the sugar syrup.
6. Turn the mixer up to high.
7. When the mixture is voluminous and thick, add in the vanilla and whiskey.
8. Continue mixing until almost room temperature. Chill.
Assembly and Torching:
1. Spread the peach curd in the cooled/chilled crust.
2. Remove the pie from the tart pan. Place on cake stand.
3. Pipe on the meringue.
4. Torch until lightly browned.