Mastering the E Series Oven

ManualsBrandsWolf ManualsAppliancesWolf 30" E Series Transitional Built-In Stainless Steel Single Wall Oven

Peach Pie

A light, ﬂ aky pie crust takes patience, precision, and very cold butter. Gourmet Mode ensures the crust

turns out just right by adjusting temperature and modes throughout the baking process. No risk of soggy

bottoms here.

MAKES RACK POSITION COOK TIME

ONE 9-INCH PIE 3 65–75 MIN UTES

INGREDIENTS

Dough—Yields top and bottom crust

– 2½ cups all-purpose ﬂ our

– 1 teaspoon salt

– 1 teaspoon granulated sugar

– 1 cup unsalted butter, cold and

cut into ½-inch pieces

– 6–8 tablespoons ice water

Filling

– 6½–7 cups peeled and sliced

fresh peaches

– 1 teaspoon lemon juice

– ½ cup dark brown sugar

– ¼ cup granulated sugar

– 3 tablespoons cornstarch, potato

starch, or all-purpose ﬂ our

– 3 tablespoons butter

– ¼ teaspoon ground cinnamon,

nutmeg, or cardamom; optional

– ¼ teaspoon vanilla extract,

optional

PREPARATION METHOD

To make crust

1. Combine ﬂ our, salt, and sugar. Add butter to dry ingredients and cut

until pea-size pieces form. 2. Add ice water and mix by hand or in a food

processor until dough forms. 3. Turn dough onto a lightly ﬂ oured surface.

Knead until dough comes together into a smooth ball. 4. Chill in the

refrigerator for 1 hour. Meanwhile, prepare the pie ﬁ lling. 5. Once chilled,

divide dough in half. Roll bottom pie crust into a 12-inch circle, gently

lifting the dough into the plate. Do not stretch or press out the dough

to ﬁ t the plate. This can cause the dough to shrink while baking. Roll top

pie crust to ﬁ t the top of 9-inch shell, leaving enough room to trim and

pinch the top and bottom crust together later. Refrigerate both the top

and bottom crusts, separately, until ﬁ lling is ready.

To make ﬁ lling

1. Peel peaches with a paring knife. Alternatively, gently place whole

peaches into a pot of boiling water for 45–60 seconds. Remove and

immediately plunge into a bowl of ice water; the skins should then easily

slide o . 2. Halve peaches, remove pits, and cut into ¼-inch slices to

make 6½–7 cups. Add peaches to a large bowl and toss with lemon juice.

Add sugars, cornstarch, butter, cinnamon, and vanilla; toss to combine

until there are no dry streaks of cornstarch remaining.

To assemble and bake pie

1. Remove pie plate and top crust from the refrigerator. Add ﬁ lling evenly

to the bottom crust. Top with crust; trim edges ½ inch beyond the rim

of the pie plate. Pinch the top and bottom crusts together. 2. Place pie

on a foil-lined baking sheet and place into cold oven with a rack set on

position “3.” Select Gourmet Mode and choose Baked Goods, Pie, and

then Double Crust. Bake until pie is bubbling, peaches are tender, and

crust is golden and browned, about 65–75 minutes. If the top or edges of

the pie crust are darkening too quickly, tent with foil. 3. Remove pie from

the oven and let cool completely, 3–4 hours.

MODES Gourmet