This is what a d@mn good peach pie looks like. I used our own Eva’s Pride peaches from the garden as we literally have bucket fulls of peaches now. I’ll be making jam out of the rest I think. It took some time to make this pie from scratch but it was well worth it! Come on back here tomorrow and I will update this post with the ingredients and instructions!
Lets make this pie, its absolutely wonderful!
– 3 cups flour
– 2 tablespoons sugar
– 1 teaspoon salt
mix those together briefly until combined. now add in…
– 7 tablespoons chilled shortening
– 10 tablespoons chilled unsalted butter
i had cut up the butter & shortening into 1/2 inch cubes to make mixing easier. as its mixing, add in…
– 10 tablespoons of ice water
i must say, a kitchenaid mixer makes this so simple!
now cut the dough in half, wrap in plastic wrap and store in fridge for an hour. one will be for the crust, the other for the lattice top.
roll dough in between a parchment paper and plastic wrap. this makes rolling the pie doughs much easier as nothing sticks to the roller. roll the dough to about 1/8 inch thick. do this for both halves.
put one rolled out dough in the pie pan (i used a pyrex glass pie pan coated in a think layer of shortening) and store this in the fridge for at least 30 minutes.
cut the other rolled out dough into 1.5″ inch strips and put into the freezer for 30 minutes. check it. dont let it harden completely. you want it to be pliable. if the pie filling process takes you longer than 30 minutes to do, move the dough strips to the fridge.
Peach Pie Filling
The recipe calls for 7 cups of peaches after peeling and cutting them. Make sure you have enough.
– 7 cups peaches
– 1 cup sugar
– a little bit cinnamon
– a little bit nutmeg
– 1 tablepsoon lemon juice
– 4 tablespoons corn starch
ok, so put an X mark with a knife on the bottom of all your peaches. this will make them easy to peel. put them into boiling water for about 2 minutes each. you dont want to cook these, so after two minutes put them into an ice bath of water and let them cool down a couple minutes. the skin should peel right off.
cut the peaches up until you have 7 cups. add in sugar and mix with a spatula. add about 1 tablespoon of cinnamon and one tablespoon of nutmeg. you could probably add more spices if you’d like but i kept mine simple so it didnt overpower the peach flavor. add in the lemon juice and also the corn starch which thickens the juices up.
* i had to drain off some of my juices as it was just too juicy. it would have been a swamp if i had baked it as is, so feel free to drain off yours if it seems way to juicy. my peaches were small and from the garden, bigger store bought peaches might not produce so much liquid. you will have to gauge this on your own.
add the peach filling to the pie crust. now add the lattice on top. trip off excess dough overhanging the edge of the pan. crimp the pie edges.
sprinkle or brush the lattice with water and one tablespoon of sugar.
bake at 425*F for 25 minutes, reduce temp to 375*F and continue baking another 25-30 minutes.
This makes a delish peach pie and all the more better if you buy your peaches from a grower or pick them from your own backyard. The pie dough is so simple and versatile. This could be used for a great apple pie too.
HAPPY FOURTH OF JULY EVERYONE!