Last July and August I enjoyed flavorful organic peaches every way I could think of -- peach pie, peach shortcake, peach jam, peach cobbler, peach crumble, just plain peaches. I imagined how wonderful it would be to have a peach pie in the middle of winter, so I froze them pie-ready.
So last August I did the same with peaches, but on a much smaller scale, of course. Then any time I wanted peach pie, I just stirred up some pie dough and got the pie filling out of the freezer. It's been wonderful, but now I'm down to the last two and it will probably be another fourteen weeks before I can get my hands on some really good peaches. Wish I'd frozen a couple more!
1/4 teaspoon baking powder
2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch cubes and frozen for 10 minutes
2 tablespoons lemon juice or cider vinegar
Ice water to make 3/4 cup liquid
1 With metal blade in place, add flour, salt and baking powder to work bowl of food processor. Turn on for three seconds to combine. Add half the frozen butter and process for 10 seconds or until mixture has the consistency of coarse meal. Add remaining butter and pulse for six 1-second pulses, or until the frozen butter is the size of small peas.
2 In 3/4-cup measure, combine lemon juice and ice water. Pour over all of flour mixture; pulse for six 1-second pulses or just until dough forms large clumps; do not over-process. (The amount of water you will need depends on your climate and the moisture content of your flour. You may not need to use quite as much water as I do.)
* I have the DLC-10E, which (understandably after all this time--I've had it since I was very young) is no longer available. See Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless and other currently available models.