Oh summer! Ah summer! Summer, for me, is pie season. I think I just think of it that way because for the longest time, I was incapable of making a pie. It was the one culinary dish that I had yet to defeat. So, one summer, I just decided that no matter how frustrated I would become with ripping the crust, making it too crumbly, not crumbly enough, burnt, underdone, ANYTHING… I would not stop making pies until I got them right. My family liked it, anyway. :) That is also probably why I have so many pie recipes on my blog…
You will never hear me say anything bad about a peach pie. I mean, what’s not to like? The crust is flakey and the sugar on top just pushes the crust over from good to fabulous! And, of course, the filling is wonderful! However, I have some help from home grown peaches, which my family and I call “peaches n’ cream peaches” because of their taste and white flesh. They’re excellent! But that being said, this pie is delicious with any peaches you use, and you can count on this recipe being a good one!
Peach Pie Recipe:
(From Betty Crocker)
2/3 cup butter
2 cups flour
1 tsp. salt
4-5 Tbsp water
For the Filling:
5 cups fresh sliced peaches
1 tsp. lemon juice
1 cup sugar
1/4 cup flour
1/4 tsp. cinnamon
2 tbsp. butter
1. Preheat the oven to 425 degrees and set out an ungreased 9 inch pie plate.
2. For the crust: Cut butter into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the sides of the bowl.
3. Gather dough into a ball and cut it in half. Roll out one of the halves of dough on a lightly floured surface until the pastry is about two inches larger than inverted pie plate. Fold the pastry into quarters; ease into plate and unfold. Then press it firmly against the bottom and side.
4. For the filling: Mix stir all ingredients together (except for the butter) in a large bowl until the peaches are thoroughly coated. Dump the filling into the pie plate, making sure that it is evenly spread, and dot the butter on top.
5. Roll out the other half of the dough on a lightly floured surface until the pastry is about two inches larger than pie plate. Fold the pastry into quarters; ease it onto the filling and carefully unfold it. Cut off any excess dough, leaving about an inch of dough hanging off of the pie plate’s edge. Fold the dough under and flute.
6. Cover the fluted edge with aluminum foil so that it will not burn and place the pie plate on a cookie sheet. Cut slits in the crust top and sprinkle the crust generously with sugar. (DO NOT SKIP OR SKIMP ON THE SUGAR! It bakes on very well and makes the crust 100% even more delicious!)
7. Bake the pie for 30 minutes. Remove the foil and bake for 10-15 more minutes. When you take it out, it should be a rich golden brown (as pictured above) and thick syrupy goo should be bubbling out of the slits.
8. Enjoy warm with a scoop of vanilla ice cream and enjoy the tastes of summer!