Wednesday, June 13, 2012

Heavenly Slices: Making Peach Pie

I made a Pie! This may not be a big deal to you patisserie masters, but for this gal, well, it's a pretty big deal (and notice the pretty lattice crust).
My moms and pops brought back some perfectly ripened Georgia Peaches from their last road excursion but unfortunately I received them a little too late and they where getting too soft in some areas. I heard that this is great pickings for the perfect peach pie, so I found a newbie  friendly recipe for some homemade crust and fresh filling and went to town.
The magical crust was a great find since it was super simple to make and super delicious. Here is the recipe:
  • 1 cup unsalted butter, chilled
  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 1/3 cup ice water
  1. Combine flour and sugar into the bowl of an electric mixer. Cut butter or margarine or butter and shortening into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
  2. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
  3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.


The fresh peach filling was the "cherry on top"! This recipe was so simple that even TJ was able to help (shhhhh, don't tell him but baking is not usually his forte). 
NOTE: Recipe calls for 10 fresh peaches but I only had 5 so we cut everything in half which made the pie more tart like in consistency.
  • 10 fresh peaches, pitted and sliced
  • 1/3 cup all-purpose flour
  • 1 cup white sugar
  • 1/4 cup butter
  • 1 recipe pastry for a 9 inch double crust pie
  1. Mix flour, sugar and butter into crumb stage.
  2. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
  3. Top with lattice strips of pie crust.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

YUMMMMMM!