Unless you’re lucky enough to have fruit trees nearby and can pick peaches that have ripened on the tree, your fruit arrive in the supermarket rock hard. No telling when they were picked, perhaps weeks prior to finding their way to the produce department. So you never really know until the fruit ripens, and you take your first bite, if you’re going to experience sweetness or mealiness.
This year I’ve had the incredible luck of purchasing fruit that has been exceptionally sweet once it’s had a day or two to ripen in paper bags on my counter. Eating a fresh peach is heavenly, but peach pie is also a wonderful treat on a summer day, especially with a scoop of vanilla ice cream.
Peach Pie
Crust:
3 C. all-purpose flour + extra for dusting
3/4 tsp. salt
2 T. sugar
2 sticks cold unsalted butter, cut into small cubes
1/2 C. ice water
I lg. egg
1 T. water
Filling:
4 pounds peaches
3/4 C., plus 1 T. sugar
1/4 C. all-purpose flour
1 T. lemon juice
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/8 tsp. ground allspice
2 T. unsalted butter
For crust, pulse flour, sugar, and salt in food processor. Add cubes of butter. Pulse until mixture forms coarse texture with pea-size bits of butter. Slowly add the ice water and pulse until the dough begins to come together.
Divide dough in half. Wrap in plastic wrap and press flat to form disks. Refrigerate until firm (at least 1 hr.)
Peel peaches and slice. Toss slices in a bowl with 3/4 cup sugar, flour, lemon juice and spices.
Lightly dust parchment paper with flour to use as rolling surface. Roll out one disk of dough into a 12” round on the parchment. Place dough centered into 9” pie pan.
Add the filling, mounding slightly in the center.
Cut butter into small pieces. Dot butter over filling. Refrigerate pie while preparing top crust.
Roll out the second piece of dough into 12” round. Cut into 1/2"-wide strips.
Place half of the strips on the pie in one direction, leaving 1” between strips. Weave remaining strips on top to form a lattice pattern. Trim edges of the strips, leaving slight overhang. Fold overhanging dough under itself and crimp edge of the crust.
Beat the egg with 1 T. water. Brush egg/water mixture on the crust edge and lattice top. Sprinkle with 1 T. sugar. Refrigerate approximately 30 minutes.
Place baking sheet on lower third of oven. Preheat oven to 425 degrees F. Place pie on preheated baking sheet. Bake 20 minutes. Reduce heat to 375 degrees F. Continue baking 50-60 minutes, until crust is golden and filling bubbly. If crust begins to brown too quickly, cover loosely with foil.
Place on cooling rack and allow to cool completely before slicing. Serve with scoop of vanilla ice cream.
After you’ve enjoyed your slice of peach pie, don’t forget to pre-order A Sew Deadly Cruise, the latest Anastasia Pollack Crafting Mystery, on sale Oct. 1st.
A Sew Deadly Cruise
An Anastasia Pollack Crafting Mystery, Book 9
Life is looking up for magazine crafts editor Anastasia Pollack. Newly engaged, she and photojournalist fiancé Zack Barnes are on a winter cruise with her family, compliments of a Christmas gift from her half-brother-in-law. Son Alex’s girlfriend and her father have also joined them. Shortly after boarding the ship, Anastasia is approached by a man with an unusual interest in her engagement ring. When she tells Zack of her encounter, he suggests the man might be a jewel thief scouting for his next mark. But before Anastasia can point the man out to Zack, the would-be thief approaches him, revealing his true motivation. Long-buried secrets now threaten the well-being of everyone Anastasia holds dear. And that’s before the first dead body turns up.
Craft projects included.
Pre-order links
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