Summer Peach Pie

Sumer Peach Pie in a Millie Lottie Heirloom Wrap

My children came home on Saturday after a week away, a homecoming that provided the perfect opportunity to make a favorite dessert. It's been two years since I've made a peach pie. My daughter and I both hold pie as the ultimate dessert. She reminds me when a season goes but with out a pie. 

On the East Coast we pick our peaches, I was lucky enough to get peaches at our local Farmer's Market. Photos of past peach picking in years past

I don't consider myself a baker. I like the idea of baking and the satisfaction of sitting down to a homemade dessert and usually opt for forgiving crumbles and tarts. I make a good enough specimen to fill my children's memories and our bellies with pie.

Finding the right crust recipe is the secret. I have found mine with Alice Water's Classic Pie Crust. I have made it a hand-full of times and it has not let me down. I began making it the easy way by using a food processor, until mine broke. The last two times, I used my grandmother's old fashion bread bowl and a pastry blender with success. I am not certain that my crust would past muster with an expert but it pleases my troops.

 

Summer Peach Pie Recipe:

Alice Water's Classic Pie Crust (I love the simplicity of ingredients): 

• 2 cups all purpose flour
• 1/2 tsp salt 
• 12 Tbsp cold unsalted butter, cubed
• 1/2 cup ice cold water

Combine flour, salt, and butter. I work with pasty blender or in food processor until irregular pieces are formed.
Drizzle in the water bit by bit, working in after each drizzle, until dough forms a craggy ball.
Divide in two, shape into discs, wrap in plastic, and refrigerate for 1 hour or longer.

Filling: Recipe inspired by Spinach Tiger

• 6 large peaches from the farmer's market or 8 - 10 smaller for a deep dish
• less than 1/4 cup sugar
• 3 tablespoons corn starch
• 1 tablespoon lemon juice
• dash of cinnamon

Combine all the ingredients and let sit for 2 hour. You can let sit over night if you wish.

After chilling, I rolled out the two balls of dough. Lined the deep dish pie dish. BEST TIP: don't stretch the dough as it will shrink. Pricked dough with fork. With the other ball, roll out and put on a lined cookie sheet. Both go back in refrigerator for an hour.

Remove the crusts: sprinkle 1 teaspoon of both flour and sugar and sprinkle on the bottom crust.

Add the peach filling

Cut top dough into lattice top or any design you wish.

Place rack at bottom of the oven and bake for 40-50 minutes. May have to tent with foil for the last 20 minutes. 

I will admit I did not brown my pastry enough. I was listening to Stir the Pot podcast on Friday when it was mentioned how it is a waste of good pastry, but I know it is a baking-novice mistake. 

Let cool before cutting.