Tree-ripened, juice-running-to-your-elbows peaches are another favorite summertime pleasure of mine.  I enjoy them in my cereal, smoothies, yogurt, or with a crust around them, among many other ways.  Below is a recipe for peach pie…perfect for your summer get-togethers!

For the Filling

Ingredients:

  • ~5 cups of fresh peaches (washed, peeled, and sliced)
  • 1/8 c sugar (more if your peaches are not quite-so-sweet)
  • 1/8 c brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp fresh lemon juice
  • ~4 tsp cornstarch (a little more if your peaches are super-juicy)

Directions:

  1. Combine the peaches, sugar, brown sugar, cinnamon, and nutmeg in a large saucepan.  In a small bowl, dissolve the cornstarch in the lemon juice and add to the mixture in the saucepan.  Heat over low-medium heat for about 10 minutes (or until a gentle boil is reached), stirring with a rubber spatula occasionally.  Remove from heat and pour into a pie dish lined with the bottom crust.  Note: If planning to make a lattice top crust, you may want to allow the filling to cool for about 20-30 minutes before adding to the pie dish so that you can handle it accordingly.  If you are not sure how to make a lattice-top, I found this tutorial helpful when first learning this skill. 
  2. Add the top the crust.  If using a flat top-crust, be sure to add ~4 vent slits.  Seal and crimp (or flute) edges as desired.
  3. Bake in a 400F pre-heated oven for about 45-50 minutes, or until the filling is bubbly and the crust is golden.  Note: I like to place a baking dish on the rack below, in order to catch any spills that may occur. 

For the Crust: (Yield: 2 crusts)

Ingredients:

  • 2 1/2 c flour
  • 1/2 tsp salt
  • ~8-10 TBSP COLD water (I put a the water in the freezer for 15 minutes or so)
  • 14 TBSP butter (grated and well-chilled)

Directions:

  1. In a large bowl, combine the flour and salt.  Add in the grated, cold butter and mix either with your hand or a fork until well blended (this can take a few minutes to achieve).
  2. Slowly add in the water and mix until you are able to form a disc.  Refrigerate 30 minutes.  Roll out on a lightly floured surface. Place in pie pan and chill again for another 30 minutes.
  3. Notes: I typically make this pie crust in my Kitchen-Aid mixer (following the steps as outlined above).  Because this crust freezes well, I find it incredibly helpful to make multiple batches at one time and freeze what I do not need at the time–simply roll out the dough to the desired size and then roll it up and place the rolled-up dough in freezer paper.  I then put the freezer paper rolls in a freezer bag or in foil.  When you need a pie crust or two, simply pull them out of the freezer, thaw, and unroll (it takes ~60 minutes at room temperature or put them in the refrigerator the night before).  
Peach Pie
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