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Dutch Oven Peach Pie with Sourdough Pie Crust
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Aug 23, 2023
Dutch Oven Peach Pie with Sourdough Pie Crust https://youtu.be/_OEJy9uhaZY So what’s better than homemade pie? Well how about a peach pie with a little kick and what if we make it in a Dutch oven? If y’all haven’t had a homemade Dutch oven pie then you’re missing out- but not for long. We’re sharing our peach pie recipe with a sourdough pie crust that is hearty and flaky and we’ll show you some easy tricks so you can bake it directly in a Dutch oven! Enjoy the video and leave questions or comments below. For our previous sourdough video: https://www.youtube.com/watch?v=t2gM3bpVOAg&t=124s Sourdough Pie Crust 2 1⁄2 cups all-purpose flour 2 1⁄2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon cinnamon (optional ) 1 teaspoon salt 1 cup lard or shortening 3⁄4 to 1 cup Sourdough Starter (recipe here: https://kentrollins.com/2016/09/quick-set-sourdough-starter-recipe/)
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0:00
Hey, y'all are in luck today. It is old-fashioned peach pie with a siredo crust the cowboy way. Come on by
0:16
Big day. Yes, it is. Pie day. I like a pie day, sugar. And, but guess what the crust is made out of
0:26
Look, let me guess, Kent. Sourdough? Sourdough pie crust. Sourdough's big staple on the chuck wagon back in the 1800s and we still use it today
0:34
We're not going to get into the specifics of our sourdough because we've done that a lot
0:38
We'll link to our starter recipe and some other stuff below the video
0:43
So we're just going to get right into the pie making of it. What makes the starter a great crust for pie
0:50
It makes a good, hearty, flaky crust and it stands up well
0:55
It's something you can sort of punish and get by with it. One of the biggest treats on ranches is when you can break out an actual pie
1:02
I'm not talking a cobbler that just has crust on top. Like a homemade start to finish pie
1:07
Like you are pulling out the big guns. That's right. So this is a little trick
1:11
You can either crack an egg in here and let that egg yolk run around in there, you know? Yeah
1:17
Or you can spray it. You know how hard Crisco is sometimes to get out of there
1:21
So it makes it a little easier. That's a fun tip. Hey, I'm all about fun tips, no I mean
1:26
And it's just a cup of Crisco. And look how easy that peeled out of there
1:31
I mean, this is what you call. That is a cowboy tip. Now to that, my love, we're going to add two and a half cups of flour
1:42
And then we're going to go just a little less the first time around because we can add some to it
1:48
You don't want to start out too dry. We have to do this with a fork when I was little
1:52
Got to get this lard. We'll end up with sort of a cracker crumb corn meat
1:56
consistency. I'm sure you always pull that back out to the middle to get any excess
2:01
flour that might be caked up over here on the side. And we're going to add just a
2:05
sprinkling. Now what do you, why are you adding more flour? Because I know they steal
2:10
some chunks of Crisco here that's good and greasy. Okay. So I want to do the, I
2:17
like it in my hand method. So just keep rubbing this between your hands to you make
2:22
sure that most of that is pretty gone. I mean this was a brand, get your apron
2:26
I tell you folks, we do have these aprons available on our website, as is much other stuff
2:35
They're at Kent Rawlins.com. An infomercial snuck in, it did. It'll make you cook even better than I can
2:42
So we're close as we can be. If you can... It doesn't look like I work
2:50
Yeah, there we go. Now you actually... Now people think you might have done something
2:55
Heard did the wagon. Yes, it is. Two and a half tablespoons of sugar
2:59
Pass me that cinnamon. It calls for about a teaspoon and a half
3:03
Now this is optional. Yes. Cinnamon would be great if you're doing like apple, peach is good
3:08
Apricot. You don't have to put it in, but... We've got to have a teaspoon of salt
3:14
Some of that there are baking powder because we're going to put a teaspoon of it also in there
3:19
Okay. Now let's incorporate well. Okay. You're just tossing it in there with your hands. Yes
3:24
Now comes the magic. ingredient and you know what that could be let me guess what is it sourdough yes ma And then I just going to drizzle it in here Sourdough depending on your climate and where you live your consistency is going to be slightly different
3:41
So you want to start out with your sourdough is like a thin buttermilk
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If you've got your sourdough and it's a little thick, add a little more water
3:51
If it's too thin, add a little flour till you get about thin buttermilk consistency
3:55
And then we're just going to fold. Now when I get it to this ball, this ball shape that I've been sort of spooning. I love this spoon because it's good and
4:01
cooked and it will get around the edges. I like to mash it just a tad. Make sure that everything's
4:06
pulling back in there. A little tacky but not bad. So is that kind of what you're looking for
4:11
We're sort of, we're after this to where it sort of holds together. You don't want it to be
4:15
dry. Dry pie crust ain't going to be flaky. Let me feel it. We're going to just go ahead
4:20
and work it just a little. Can I remove your ball? Yes. And I want you just to mash it gently with
4:25
love. Okay, just sort of flatten it out, bring it back in here. It's a little different than regular
4:31
pie dough probably wouldn't be this wet. Oh, really? That's true. If you chill this, will it hurt
4:37
the sourdough? Yes, sourdough. My sourdough is never been put in an icebox, okay? Flyer your
4:45
surface well, because things is going to want to stick. I used to be a potter long time ago
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I mean, so what's next, folks? MASH. Let's split it and then we'll do the bottom and the top separately
5:01
And we're still definitely moist, but it's, you can. That's the way we're going to keep it
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And we got one of them magical husband beaters? Yes, we do. So, what are we going to do
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Roll with gentle pressure. Try not to crack in here anywhere. Just keep rolling and keep rolling
5:20
And one thing I... Rolling down the river. rolling rolling rolling out some pie dough he says no when you go to the store and you get the
5:29
pilsberry pie crust and it is like super super thin uh-huh we don't like to do pie crust that thin
5:36
no you can see if you pull the edge of this up here just a little that's how thick it is you take
5:41
this here pick it up off to pie dough oh my gosh it made a circle we're going to cut it a little
5:46
wider than that because it's got to come up the edge so yes
5:52
pick it up oh so gently unroll cautiously the thicker your pie crust is it's a little easier handle in it with specifically with a Dutch oven and also when you're cooking it a little thicker kind of give you a little bit more of a heat buffer and you won't be as apt to burn it as easily so tell me what are we using for the filling today we are using some good home-grown peatheas
6:22
about that big around. And pick them big old peaches, get us some water boiling over on Bertha
6:28
put them in there, let it come to a bowl about 10 minutes, and then pull them off
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It's going to make that skin come off there, oh so easier. Put them in an ice bath, let them set another 10 minutes
6:38
to where them will peel easy. Then we can peel them, slice them, and make our filling. filling
6:55
What this needs now is some birth of love. And we going to take it over and let Bertha bring it to a bowl and we let it come to a pretty good bowl and then we going to add one more secret ingredient And you want to stir it pretty consistently
7:12
Things have thickened up to there at the point to where now comes the magic ingredient
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Did you hear him? He's bringing it to me. Wild turkey honey whiskey
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How much? quarter I'm gonna say about that much I ain't gonna let this cook long it's
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boiling it thinned it down just a tad so we're gonna let it thicken just a tad
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if you're down on turkeys and I hope you ain't you could use hot damn
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cinnamon stops you could use any kind of fireball whiskey something like that and
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don't want to put it in there at all just take you some honey at this time and just
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put in there for a little extra added sweetness this pouring method
8:01
We've got our little lip there, which is holding all that in there
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We're on a spring or fall works on a ranch. We typically do, and it's kind of a tradition, is that we put the ranch's brand on the pie or cobbler or whatever we're making
8:17
Can I do a design? Yes, ma'am, you can. Do you know what my design is going to be
8:21
Probably going to be something to do with Nevada if I was guessing. When we're doing it in the Dutch oven, there's a little trick we're going to show you about how you know
8:31
when it's done on the bottom and part of that is you need to make sure that the bottom
8:35
crust and the top crust are meeting and they've crimped them a little bit. What
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What would you call that? A Nevada pie? I call that God's country
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Oh, whoa! You can have an egg wash or you can have some of that wonderful stuff called
8:54
melted butter. You want to make sure you try to get on them sides where maybe some of that
9:00
We'll go ahead and help that crimp. A lot of people, and you may be one of these too
9:05
you've cooked a pie in a Dutch oven, but you've done it in a pie pan and just put it in the oven
9:11
We are going directly in the oven. Kent, give the nice folks of Pep Talk that they can do this
9:18
Sure. I wish they made them Dutch ovens like this Pyrex so you could peek under there and say
9:23
oh, that crust is brown. It's just right. But I'm going to show you a tip when this goes to cooking
9:27
That is foolproof. Put it on a tall trivet because that's what you're going to need to use if you're cooking pie tall, which is probably 5 and a quarter inches
9:37
We laid a pretty good line of coals around the bottom edge right about the edge of the trivet itself in line with the Dutch oven
9:44
Now this wood we're burning today is some old oak, so I made it a little heavier than I would if it would have been mesquite
9:52
Then we put a pretty good layer on top. We will have to rotate as we go through this process
9:57
Rule for me on Dutch oven and temperature control. Hand width here, here
10:02
Can you hold it more than five seconds? I don't think so. But you've got to check everywhere itself
10:08
because if you can hold it for more than five seconds, you're not cooking
10:12
You're just barely warming. We've probably been on about five or six minutes
10:16
and it's probably time to rotate that, but we're going to check it and make sure
10:20
we're getting a little bubbling action going around. So let's rotate it around
10:26
and then we'll rotate the lid, the opposite direction. We're getting a little light up here on top. You can see things are beginning
10:34
to ash out just a little So we going to add a little more heat to the top The bottom is still pretty good and remember that pie crust is thin I don want to burn it I gonna give you this tip and it is probably the biggest tip in pie making and
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pie cooking so lift that lid off there when we know that that crust is beginning
10:53
to set on top put your finger over there to the edge not on the Dutch oven but on
10:59
the edge of the pie crust it the bottom will firm and the sides when the bottom
11:04
is near done. It won't have no give to it. See, we're getting some color on here. Remember that tip I
11:11
showed you? Let's look over here. Things is beginning to spring back a little. What that Dutch
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oven is trying to tell me that bottom crust is 97.3 tenths percent done. So we're going to take it off
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the bottom. Even though we take it off them colds, don't mean it ain't cooking. That thing is still
11:30
hot. So we're going to set it over here off the colds. I'm going to brown that texed. I'm going to brown that
11:34
top just a little more. We're going to let that pie cool and then I'm going to cut it and eat it
11:45
You just went through and the biggest part is to touch the pie and give it a slight press down
11:51
or that top and bottom crust meat like we were talking about before. If it doesn't give
11:56
if you start it feeling to set up and it doesn't squish back down, you know you're getting
12:00
close before you take it off the bottom heat. Then the easy part is, is just allowing that top
12:06
heat to brown it however much you want on top, correct? One thing we forgot to mention too is that
12:11
as it's cooking, as that outside edge is setting up, like any baked good, edge will start
12:17
separating from the outside of the Dutch oven. So you'll see it kind of pull in just slightly
12:21
And so that's another indicator that it's getting ready to do it on the bottom. Because there is
12:25
separation. The knife fits between there. See there? Probably one of the most important things after
12:30
this is letting it cool enough it can be cut. We may be rushing this a little bit
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It's not completely cool, but we're going to give it a shot
12:39
That first one may tear up that first piece is hard to get out of a Dutch oven. Does it cut like pie
12:46
It cuts just like pie. But show me that bottom crust. See that color
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That's what we're after. That one was better. There's a piece of pie. pie
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That is what you call. See there, there is no burn on the bottom
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The tip always works. You can actually feel and taste the flakes and the layers in this crust
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That's why I like it. See them little flaky layers in there. Anybody can put filling in a pie, but can you make crust
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Me, I don't have time to visit much anymore, so I'll let you sign off this week while I eat pie
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God bless you all. We appreciate it so much for some. sticking around and watching our stuff
13:31
And be sure to subscribe for more tips on cowboy cooking, outdoor cooking, cast iron, good food
13:38
What else? Pie! And pie. Oh, honey, don't you love a pie day
13:46
Pie day. Oh, we're back, folks. You ever been horseback for a long time in the hot summertime
13:53
And you're thinking, whew, they're some parts of me that are hurting
13:57
I don't know what I'm going to do. There is some chafing going on
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Well, many a cowboy has come over here to camp with that problem, and that could be a little embarrassing at times
14:06
but what do you tell them? Hey, get your handful of cornstarch and gone, you'll be good with it
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