I baked this pie and put it in the window to cool. I half
expected some kid to come up and snatch it...it smelled that good. I adapted it
from this site, there were way too many steps in the original recipe that made
making a peach pie a little too complicated for my taste. With a little
planning, you can have this pie ready in no time, enjoy....
Crust:
2 1/2 cups all-purpose flour, plus more for dusting surfaces
1 tablespoons sugar
1 teaspoon salt
2 sticks butter, very cold
1/2 cup water, very cold
1 T milk or cream
1 T sugar
Filling:
1 T lemon juice
1/4 c EACH brown and white sugar, depending on how sweet the
peaches are
1/2 tsp cinnamon
Enough peaches to mound into your pie plate, I know, this sounds a little too rough, but approx. 4 lbs, and I used frozen peaches, cut in about 1/2 inch slices
pinch nutmeg
1/8 salt
2 tablespoons minute tapioca, ground to a powder (I was too lazy to grind it, and it still came out fine...)
To finish:
Crust:
mix flour, sugar, salt, and with a pastry blender or in a
cuisinart, mix in cold butter until mixture is the size of small peas, add
water in a couple additions, you might not use all of it, mix just until dough
comes together and you can pat it into 2 round discs. wrap in plastic wrap and
put in refrigerator (if you have patience) or in freezer if you don't.
When the dough is cold, roll into 2 pie shells, place one in
bottom of pie pan.
Make the filling:
Mix peaches (you don't have to peel them, I used frozen,
unpeeled peaches), lemon juice, spices, salt, and tapioca together. Mound into
pie shell. If it seems like too many peaches, its fine...they will cook down...
Cover peaches with 2nd pie shell, crimp edges, brush with
milk or cream, sprinkle with sugar and bake at 425 for 20 minutes, then reduce
oven to 375. bake for another 30-40 min. You might want to cover edges or
entire pie with foil to prevent burning...I did...
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