Best Peach Pie Recipe
A 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):
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
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
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.