Peach Pie

I have been overloaded with peaches lately. I guess there are worse things to be overloaded with. So I pulled out the food processor and made a couple of pie crusts. Then I contemplated what kind of peach pie to make. Then I settled on the basic peach pie. Since I have so many peaches, I figured I would make a lot of peach pies. Further, I wanted a baseline pie in which to judge all of the rest. While making the pie the handle of the food processor got caught on my camera strap.  Yep, my camera fell.  Cooking is dangerous.  So halfway through the post you will see that all of the pictures are taken from the same distance and my camera can no longer zoom or auto-focus.  Oops.

As you can see it has a flaky crust and is packed with fresh local peaches.

Pie Crust – (from the Joy of Cooking)

• 2 1/2 cups of flour
• 1 tsp white sugar
• 1 tsp salt
• 2 sticks really cold unsalted butter
• 1/4 cup cold vegetable shortening
• 1/3 plus 1tbs ice water

Peach Pie – (from Joy of Cooking)

• 2 1/2 pounds of peaches – Roughly 5-6 peaches
• 1/2 to 3/4 cup sugar
• 3-3 1/2 tbs cornstarch
• 3 tbs lemon juice
• 1/8 tsp salt
• 2 tbs milk
• 2 tsp sugar

Preheat the oven to 425 degrees.

To make the pie dough place all of the dry ingredients in the food processor and mix for 10 seconds.  This will sift the ingredients and incorporate them.

Next add the butter and the shortening to the food processor.  Make sure the butter and shortening are cold, frozen if you desire.  Cut the butter and shortening into smaller pieces before adding to the food processor.  I am using a bit of shortening as I want the crust to taste like butter, but I also want it to be flaky.  The little bit of shortening will help that out.

Pulse in 2-3 second intervals until the butter and shortening are the size of BB’s.  Don’t let it run for too long at a time or it will heat up and melt the butter and shortening.

Once the butter and shortening are incorporated.  Add 1/3 cup plus 1 tbs of ice cold water to the food processor.  Once again pulse in 2-3 second intervals.  If the dough presses together and holds, you are all set.  If it crumbles then you need to add 1tsp more water, pulse.  Test again, if it crumbles again add more water and pulse again.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.  You can refrigerate it for up to 2 days.

While the crust is chillin in the refrigerator, it is time to prepare the peaches.  Peel, Pit and Slice all of the peaches into 1/4 in. thick slices. Make sure to take a bite of one of the peaches.  You need to determine how sweet they are.  This will affect the amount of sugar that you use in the pie.  My peaches were tart so I used 3/4 cup of sugar.  If yours are sweet, then use 1/2 cup.

Next combine the sugar, cornstarch, lemon juice and salt with the peaches.  Mix well.  Let sit for 15-20 minutes.  Make sure to stir them a couple of times.

Next remove the dough from the refrigerator.  Split it into two halves.  Roll out the first half into a 13 in. round circle.  Place it into a 9 in. pie pan and trim the edges.

Now add the peach mixture to the pan.  Dot the top of the mixture with 2-3 tbs of butter cut into pieces.

Next brush the overhanging edge of the pie crust with water.  This will help the top crust adhere to the bottom crust.  Now roll out the top crust the same way as the bottom crust.   The easiest way to transfer the dough to the pie is by rolling it around a rolling pin.  Then unrolling it over the top of the pie.

Next cut a few vent holes in the top of the crust.  Then brush the top of the pie lightly with milk and then sprinkle 2 tsp of sugar on top.

Bake the pie for 30 minutes at 425 degrees.  Then slip a baking sheet underneath the pie.  Cover the edges with aluminum foil to prevent the edges from burning.  And then reduce the heat to 350 degrees.  Continue to bake for 30-35 minutes more.  When the juices bubble through the vents, the pie is done.

Cool completely on a rack before slicing.  It can be stored at room temperature for a day.