My mom and dad came to visit last weekend and brought us a bunch of peaches. I had bought some peaches myself in preparation for their visit, so we had just over 3 pounds. Time for a pie! I'd never made a pie from scratch before so mom showed me all the tricks. And I have to say, that pie turned out pretty perfectly.
Crust:
3 cups flour
2 tablespoons sugar
1/4 teaspoon salt
2 sticks cold butter, cut into small pieces
1/2 cup of ice water
1 egg + 1 table spoon of sugar (these are used together, but don't mix them)
Filling:
3+ pounds of peaches, peeled and cut up
3/4 cup
1/4 cup flour
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon allspice
For the crust:
Mix flour, sugar, and salt. I used my KitchenAid. Add the butter and pulse until the butter is pea-sized. If you use a food processor, this might work, but I needed to use my hands a bit to get the butter really mixed in. One tablespoon at a time, add 1/2 cup of ice water until the dough starts to stick together. Form the dough into two balls, wrap each ball in plastic wrap, and refrigerate for at least 1 hour. Put your rolling pin in the fridge, too.
For the filling:
In a bowl, mix the peaches, the 3/4 cup of sugar, the 1/4 cup flour, the lemon juice, and the spices. Do this before or after mixing the crust (just not at the end after rolling out the crust), because you want this peach mix to sit for awhile.
Grease your pie pan with a little butter or shortening. Dust your workspace generously with flour (parchment paper, a pastry block...I just used my granite countertop). Roll out half of your dough (one of the balls you wrapped) in a thin circle. Make sure your dough circle is bigger than your pie pan, because you'll want crust on the sides and the edges.
Tips:
It helps to have a cold rolling pin (that's why we put it in the fridge).
Place a piece of parchment paper or saran wrap between the dough and your rolling pin to help keep the dough from sticking to the pin.
Gently fold the dough in half, then lift and place into the pie pan. Unfold the folded half and tuck the dough into the pan. Cut off the excess dough hanging over the edges of the pie pan. Put your peach mix into the pie pan.
Roll out the second piece of dough and cut it into 1/2-inch strips. Place your dough strips across the peach mix. If you don't have your mom by your side to show you how to make a lattice, follow the easy instructions here.
Fold the lattice ends into the edge of the crust and crimp the edge. Beat the egg, and brush it over the lattice and around the edges. Sprinkle with the 1 tablespoon of sugar. Doesn't your pie look nice? Refrigerate for 30 minutes. Somewhere in that time, start preheating your oven to 425. After the oven is hot and the pie has been in the fridge for at least 30 minutes, put your pie in the lower third of the oven and bake for 30 minutes.
Tip: Put tinfoil over the crimped edges to keep them from burning.
Turn the oven down to 375 and bake about 50 more minutes or until the top is golden. Cover the top with tinfoil, too, if it's browning too quickly. Cool completely before slicing so your pieces don't all fall apart. If they do...eat them anyway, because they are delicious. Serve with vanilla ice cream.
Recipe adapted from this one, the one for pastry crust that came with my mixer, and tips from mom. Thanks, mom!
Crust:
3 cups flour
2 tablespoons sugar
1/4 teaspoon salt
2 sticks cold butter, cut into small pieces
1/2 cup of ice water
1 egg + 1 table spoon of sugar (these are used together, but don't mix them)
Filling:
3+ pounds of peaches, peeled and cut up
3/4 cup
1/4 cup flour
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon allspice
For the crust:
Mix flour, sugar, and salt. I used my KitchenAid. Add the butter and pulse until the butter is pea-sized. If you use a food processor, this might work, but I needed to use my hands a bit to get the butter really mixed in. One tablespoon at a time, add 1/2 cup of ice water until the dough starts to stick together. Form the dough into two balls, wrap each ball in plastic wrap, and refrigerate for at least 1 hour. Put your rolling pin in the fridge, too.
For the filling:
In a bowl, mix the peaches, the 3/4 cup of sugar, the 1/4 cup flour, the lemon juice, and the spices. Do this before or after mixing the crust (just not at the end after rolling out the crust), because you want this peach mix to sit for awhile.
Grease your pie pan with a little butter or shortening. Dust your workspace generously with flour (parchment paper, a pastry block...I just used my granite countertop). Roll out half of your dough (one of the balls you wrapped) in a thin circle. Make sure your dough circle is bigger than your pie pan, because you'll want crust on the sides and the edges.
Tips:
It helps to have a cold rolling pin (that's why we put it in the fridge).
Place a piece of parchment paper or saran wrap between the dough and your rolling pin to help keep the dough from sticking to the pin.
Gently fold the dough in half, then lift and place into the pie pan. Unfold the folded half and tuck the dough into the pan. Cut off the excess dough hanging over the edges of the pie pan. Put your peach mix into the pie pan.
Roll out the second piece of dough and cut it into 1/2-inch strips. Place your dough strips across the peach mix. If you don't have your mom by your side to show you how to make a lattice, follow the easy instructions here.
Fold the lattice ends into the edge of the crust and crimp the edge. Beat the egg, and brush it over the lattice and around the edges. Sprinkle with the 1 tablespoon of sugar. Doesn't your pie look nice? Refrigerate for 30 minutes. Somewhere in that time, start preheating your oven to 425. After the oven is hot and the pie has been in the fridge for at least 30 minutes, put your pie in the lower third of the oven and bake for 30 minutes.
Tip: Put tinfoil over the crimped edges to keep them from burning.
Turn the oven down to 375 and bake about 50 more minutes or until the top is golden. Cover the top with tinfoil, too, if it's browning too quickly. Cool completely before slicing so your pieces don't all fall apart. If they do...eat them anyway, because they are delicious. Serve with vanilla ice cream.
Recipe adapted from this one, the one for pastry crust that came with my mixer, and tips from mom. Thanks, mom!
