Fresh Peach Pie - Recipe

Peach Pie (Warm!) and Vanilla Ice Cream

Last week I threatened to make a peach pie. Remember? Well, my neighbor called me today to ask if she could borrow my pastry blender. She was going to bake a peach pie. So, I took the pastry blender to her, got a nice cup of coffee and a good visit in exchange, along with the inspiration to come home and bake a pie with those peaches that were sitting on my kitchen counter!

Fresh Peach Pie - Recipe (with butter crust)


Recipe for two-crust 10" pie:
2 c. flour
1 t. salt
2/3 c. soft (but not melted) butter
1/3 c. cold water

Using a pastry blender, hand blend flour, salt, and butter until it's very fine and crumbly. Sprinkle cold water throughout, using a fork to fluff and mix. Be careful to not overmix. Mold into a large ball and wrap in plastic wrap until you're ready to put the crust into the 10" pie plate.

Filling:
I used 14 small peaches, but the recipe originally called for 11 peaches. Skin peaches, take out pit, and slice peaches into a bowl. Sprinkle in 1/2 c. sugar (original recipe called for 1 1/4 c. sugar, but that seemed like an awful lot). Mix in 1 t. lemon juice and 1/4-1/2 t. cinnamon.

Cover rolling pin with a rolling pin stocking to make it easier to roll crust. Divide dough ball in two and roll out bottom crust on a floured surface. Move to pie plate.

Pour filling into pie plate.

Roll out top crust and place on top of peaches in pie plate. Cut vents into the top crust. Cut excess crust from pie and crimp the edges.

Cover edges with strips of aluminum foil and place pie in 425 degree oven.
Bake for 40 minutes.
Remove aluminum foil and bake another 13-14 minutes.

Remove pie to rack to cool..

Right. Those are apples. My taste buds didn't know the difference!

I had to try out that little plastic press that I had found at the thrift store (for 25 cents).

Cut pie, add vanilla ice cream.

Thanks to Bethany, I will never again make a pie crust with shortening. Butter is so much better and doesn't make the pie stick to the pie plate after all (contrary to an old Danish myth).

Adjustment:  I actually used 3 c. flour and 1 c. butter and 1 1/2 t. salt to make the crust so that I would have plenty of leftover crust to put on a cookie sheet, sprinkle with cinnamon (and sugar, if you want) and bake about 10 minutes. Nice extra treat!

This post is linked to: Making the World Cuter Mondays and Something I Whipped Up Monday and  Motivate Me Monday and Making Monday Marvelous and Made from Scratch Tuesday and Delectable Tuesday and Anything Related Tuesday and Take a Look Tuesday and Tasty Tuesday  and Tasty Tuesday and  Tempt My Tummy Tuesdays  and Wandering Wednesday and What's Cookin' Wednesday and We Did it Wednesday and Thrilling Thursday and Lisa's Gluten-Free Blog and Favorite Things Friday and I'm Lovin' it Friday and It's a Hodgepodge Friday  and Fat Camp Friday and Fun With Food Friday

Warm, fresh peach pie!!
Nothing better.