When I first lived on the farm there was a little peach orchard. At first, I thought how are we going to keep this little orchard going (I just had twin boys and had enough to think about and do). As time went on, we did keep that little orchard going and it grew until we had a little thriving peach orchard. All I can say is that there is nothing that tastes better than picking a fresh peach off of a tree. It is juicy, sweet and full of peach flavor. The second best thing besides having your very own tree is finding fresh peaches at the local farmers market. Thus, came my peach pie. It speaks of summer and I can’t get enough of it.
3 ½ pounds ripe peaches (about 10-12 medium peaches)
2 Tbsp lemon juice
½ cup sugar plus a little extra.
3 Tbsp cornstarch
2 tsp cinnamon
¼ tsp ginger
Pie Crust Recipe (follows)
1 Tbsp water
3 ½ cups all purpose flour
1 ½ ts salt
1 Tbl sugar
12 Tbsp unsalted butter
1/3 cup of shortening
12-14 Tbls very cold water (or more if needed)
* Peel the peaches.
Note: You can use the hot water bath method but I have to admit, I’ve never done it and found I didn’t really need to. I can usually just peel the skin off of the ripe peach. However, if it doesn’t, in a medium pot bring water to a boil. Immerse the peaches in the water for about 20 seconds to about a minute, depending on how ripe the peach is. Then immediately place peaches in the cold to stop the cooking.
* Slice peaches and place in large bowl
* Add lemon juice to peaches.
* In a separate bowl whisk together sugar, cornstarch, cinnamon and ginger. Add to peaches and gently toss together.
* Place peaches in the pie crust and then place the top crust on top. Pinch the edges together.
* In a small bowl whisk together the egg and water. Brush the top of the pie crust with the egg wash.
* Sprinkle sugar all over the top of the pie crust.
* Bake the Pie at 425 degrees for 20 minutes. Turn down the heat to 350 and cook for another 30-35 minutes. If the crust begins to brown cover the top lightly with foil.
* Let cool .
You can use a food processor or a pastry cutter. I have used both. Mix flour, salt, and sugar together. Add butter and pulse with a food processor or use a pastry cutter until flour mixture looks like rough sand. Then slowly add the cold water until the flour mixture is wet and comes together.
Put dough mixture on a lightly flour surface and form into a ball. Don’t overwork the dough because it will have a tendency to be tough and not flaky. Divide the dough in half and wrap in saran wrap and place in the refrigerator for about 30 to 45 minutes. Afterwards, place dough on a lightly flour surface and rest for about 5 minutes before rolling out dough. This will help the dough to be more manageable to work with. Roll out dough in two circles that are a little bigger than the pie dish. Use a rolling pin to roll dough up and then unroll it over the pie dish. Fill with your favorite filling. Do the same with the top half and place over filling. Trim excess to about ½ inch. Bring the top edge of the pie crust over and under the bottom pie crust and pinch together to seal. Don’t forget to prick the top of the crust to allow steam to release. For a decorative touch, use some of the leftover dough and a small cookie cutter to cut our different shapes (leaves etc…) and place on top of the crust.
For the egg wash, place egg and 1 Tbsp of water in a small bowl and whisk together. Brush over top of pie crust. This will create a nice golden color on the crust. If you would like, sprinkle a little sugar over the top.
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