Best Peach Pie Recipe

Posted by on September 8, 2011 in Recipes | 2 comments

Peach PieA friend of mine hates cake.  Every year for her birth­day, her hus­band duti­fully makes her a fruit pie.  I always felt kind of sad about her cake aver­sion.  The can­dles would be lit atop a very respectable cob­bler, and I would be day­dream­ing of a moist, dense choco­late cake with waves of sweet but­ter­cream icing slathered on top.  After mak­ing this amaz­ing peach pie for labor day, I am almost con­vinced that this pie wins out over choco­late cake. Almost.  Okay, it’s not really fair to com­pare the two, so I’ll just stop.  My hus­band declared this the best peach pie he’s ever had– bar­ring his granny’s peach cus­tard pie.  So I thought I’d share the recipe (revised from Mama Thornton’s Peach Pie Recipe):

Peach Pie
Fill­ing:
6 cups ripe but firm peaches– peeled and cut into slices, pit removed
Juice from 1 lemon
1/2 cup all-purpose flour
1 cup sugar
1/2 tea­spoon ground cin­na­mon
1/2 tea­spoon salt
3 Table­spoons but­ter, cut into small pieces
1 egg, beaten

Pie Crust:
2 1/4 cups all-purpose flour, plus more for rolling dough
2 Table­spoons sugar
3/4 tea­spoon salt
2 sticks chilled, unsalted but­ter
4 Table­spoons ice water, or more if needed

Direc­tions
You can increase the amount of sugar to 1 1/4 cups, depend­ing upon the sweet­ness of the peaches. Peak sum­mer peaches will only need 1 cup.

For the crust:  In a food proces­sor, com­bine the flour, sugar, salt and cold but­ter.  Pulse the proces­sor until the mix­ture resem­bles fine sand.  Remove the lid and add the ice water to the mix­ture.  Run the proces­sor just until the mix­ture rolls itself into a lit­tle ball.  If the mix­ture is a bit dry, add more ice water by the table­spoon­ful until it comes together. Gather the dough into a ball.  With a knife, divide the mix­ture evenly in half. Shape each half into a disk.  Wrap each disk in plas­tic wrap and chill at least 30 min­utes. At this point you can keep the wrapped dough in the refrig­er­a­tor for a few days or freeze for later use.

Pre­heat the oven to 450 degrees F.

Flour your rolling pin and roll out 1 pie crust to about a 12-inch round and drape over a 9 1/2-inch fluted pie plate.  Put the bot­tom crust in the pre­heated oven for 10 min­utes– you can use pie weights or dried beans to weigh it down.  While you are wait­ing, roll out the top pie crust to about a 10-inch round.

For the fill­ing:  Toss the peeled and cut peaches with the lemon juice in a large bowl. Whisk the flour, sugar, cin­na­mon, and salt in another bowl.  Stir the flour mix­ture into the peaches and mix well.  Pour the peaches into the bot­tom pie crust after it has been taken out of the oven.  Scat­ter with the pieces of but­ter.  Place the top crust over the pie. Crimp the edges to seal, and make some slits in the top for steam to escape.  Beat the egg with 1 tea­spoon water and brush the top crust and edges with the egg wash.

Lower the oven to 350 degrees F and put the pie in once it has reached the desired tem­per­a­ture.  Bake until the crust gets brown, about 55 min­utes more.  If the edges brown too fast, cover them with strips of alu­minum foil about halfway through bak­ing. Cool about 30 min­utes before serving.

2 Comments

  1. That pie looks good. Think I’ll make me one, soon. :)

    • It really is a great recipe!

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