This is a very late post so sorry about that...I made this pie back at the end of August. I absolutely love the end of the summer and early fall. It is the time of year for the very best peaches. Georgia peaches have nothing on the delicious juicy peaches that come from Colorado. Mike and I buy at least 2 big crates each year. I look forward to them starting in June, but they aren't available until about mid-August or so. We end up having so many peaches, there is no way to possible eat them all just in there own glorious peachy goodness, so I need to use them in desserts and breakfast foods to get through all of them. This year I tried my hand at Peach Pie. This is a recipe I sort of came up with own my own. I looked at about 3 or 4 different recipes and just used what I had around the house. Pie crust is tricky sometimes. I struggle to find the very best pie crust. Oil crusts lend a great texture but butter crusts have great flavor. For this pie, I tried a shortening and butter mixture crust. I turned out pretty well. It stood up great to the filling of this peach pie because it was pretty juicy. It was a little thicker than I would like for perhaps a less saucy pie such as an apple pie. I also probably could have rolled it thinner too. I am no good at fluting the edges of my pies so I just made some leave cut outs and decorated the edge with that. Anyways, this was a delicious pie. Peach pie really hit the spot...now I have to wait another year for the best peaches.
You can use any type of crust you like. If you use a butter or shortening crust or the one I used here are some tips. Make sure you butter and shortening are cold. Cut up your butter and rechill before using to ensure it is completely cold. Use a food processor or pastry cutter to combine your ingredients. Don't use your hands because that will start to melt the fats in your crust. The key to a flakey crust having nice cold butter and/or shortening because as your crust bakes the fats melt and evaporate leaving nice air pockets and thus a flakey crust. Make sure your water is truly ice cold and not just cool.
You can use any type of crust you like. If you use a butter or shortening crust or the one I used here are some tips. Make sure you butter and shortening are cold. Cut up your butter and rechill before using to ensure it is completely cold. Use a food processor or pastry cutter to combine your ingredients. Don't use your hands because that will start to melt the fats in your crust. The key to a flakey crust having nice cold butter and/or shortening because as your crust bakes the fats melt and evaporate leaving nice air pockets and thus a flakey crust. Make sure your water is truly ice cold and not just cool.
Peach Pie
Crust: From Goodhousekeeping
2 1/2 c. flour
1/2 tsp salt
10 tbsp butter, cold and cut up
6 tbsp shortening, cold
6 1/2 Tbsp ice water
In a food processor, combine flour and salt. Pulse until combined. Add in butter and shortening. Pulse until it resembles coarse crumbs. Add ice water 1 Tbsp at a time until large moist crumbs begin to form. Remove from food processor and shape into 2 discs with one slightly larger than the other. Chill for 30 minutes.
Filling: Adapted from Betty Crocker and Better Homes and Gardens Cookbooks
6 c. peeled and sliced peaches
2/3 c sugar
1/3 c flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp. minute tapioca
1 tsp lemon juice
Combine all ingredients in a bowl and allow to sit for about 20 minutes if using fresh peaches or 45 minutes if using frozen peaches. Roll out larger dough disc and place in a 9 inch pie plate. Pour in peach mixture. Roll out second disc and place over top. Trim pie edges and flute edges. To add decorative edges, tuck in top crust into bottom crust and secure decorative cut outs around the edge with an egg wash. Egg wash top of pie crust and sprinkle with cinnamon and sugar. Place three slits on top of pie to vent steam. Bake at 375 for 45-50 minutes or until crust is golden and filling is bubbly. Cool, cut and serve.
