August is National Peach month! My boyfriend is a big fan of peaches so I’ve been buying them a lot lately. We were going to visit friends this weekend and I wanted to bring something down so I decided to try to make a peach pie.
This recipe is from Southern Living and sounded oh so good; I had all of the ingredients on hand so I figured I could at least try! My pie experience is a bit limited but this one turned out great. I even made the pie crust from scratch which was a lot more simple than I expected.
Ingredients:
- 1 1/3 cups cold butter
- 4 1/4 cups all-purpose flour, divided
- 1/2 teaspoon cinnamon or baking spice
- 1 1/2 teaspoons salt
- 1/2 to 3/4 cup ice-cold water
- 8 large fresh, firm, ripe peaches (about 4 lb.)
- 1/2 cup firmly packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 large egg, beaten
- 1 tablespoon granulated sugar
Start by cutting the butter into small cubes. Add to a bowl and chill until you need it.
Add some ice to a bowl and fill with water.
Add the 4 cups flour to a large bowl. Mix in 1 1/2 teaspoons salt and 1/2 teaspoon baking spice or cinnamon.
Add the butter and mix into the flour mixture with a pastry blender (or a fork) until the butter is uniformly broken up into the dough.
Gradually stir in 1/2 cup ice water with a fork, stirring until the dry ingredients begin to turn into a dough. Add more ice water, 1 tablespoon at a time if needed (I needed about 3 more tablespoons).
Line your counter with a piece of plastic wrap. Add the dough to the plastic wrap. Press and shape dough into two equal sized disks.
Wrap each individually in plastic wrap and chill for at least 30 minutes, or up to 24 hours.
When you are ready to make the pie, preheat your oven to 425 degrees. Take one of the dough disks out of the fridge and place on a lightly floured surface (I just used my counter top).
Roll the dough to about 1/4-inch thickness. (I have an adjustable rolling pin that you can choose the thickness. It makes this process a lot easier.)
Wrap the dough around the rolling pin and transfer the dough into a 9-inch pie plate. Press the dough into pie plate.
Peel peaches and cut into 1/2 inch thick slices.
In a separate bowl, stir together brown sugar, granulated sugar, cinnamon, salt, and the remaining 1/4 cup flour.
Add the peaches to the bowl and stir to coat. (You want to stir the peaches into the mixture immediately before you need it. If not, the mixture will become too juicy.)
Immediately spoon the peach mixture into the prepared pie crust in the pie plate.
Roll out the remaining dough disk onto a lightly floured surface to about 1/4 inch thickness.
Carefully place the remaining pie crust over the filling, pressing the edges of the crusts together to seal.
Cut off the excess crust and reserve. (Optional.) Crimp the edges of the pie with a fork.cCrack the egg into a small bowl and beat with a fork. Brush the top of the pie with some of the beaten egg.
I used the excess crust to make hearts because the friends we were visiting are newlyweds. You can just throw out the excess crust or make whatever shape you’d like. To make shapes, roll the excess crust to 1/4 inch thickness and cut into desired shapes. Add to the top of the pie.
Brush the shapes with the beaten egg. Sprinkle the pie with 1 tablespoon granulated sugar.
Cut 4 to 5 slits in the top of the pie to allow steam to escape.
Add the pie to the freezer for 15 minutes. Add a jelly roll pan to the oven for 10 minutes while the pie is in the freezer. Place the pie on the hot pan and add to the oven on the lower oven rack. Bake at 425 degrees for 15 minutes.
Reduce the oven temperature to 375 degrees and bake for 30 minutes.
Cover loosely with aluminum foil to prevent the pie from further browning. Bake for 35 more minutes or until the juices are thick and bubbly; the juices will bubble through the top.
Remove from the oven and transfer to a wire rack. Cool for 2 hours before serving.
I had no idea cinnamon and peaches tasted so good together. This pie was fabulous!
Despite the name, the pie wasn’t overly sweet. We ate it with vanilla ice cream which was a perfect complement.
Ingredients
- 1 1/3 cups cold butter
- 4 1/4 cups all-purpose flour, divided
- 1/2 teaspoon cinnamon or baking spice
- 1 1/2 teaspoons salt
- 1/2 to 3/4 cup ice-cold water
- 8 large fresh, firm, ripe peaches (about 4 lb.)
- 1/2 cup firmly packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 large egg, beaten
- 1 tablespoon granulated sugar
Instructions
- Start by cutting the butter into small cubes. Add to a bowl and chill until you need it.
- Add some ice to a bowl and fill with water.
- Add the 4 cups flour to a large bowl. Mix in 1½ teaspoons salt and ½ teaspoon baking spice or cinnamon.
- Add the butter and mix into the flour mixture with a pastry blender (or a fork) until the butter is uniformly broken up into the dough.
- Gradually stir in ½ cup ice water with a fork, stirring until the dry ingredients begin to turn into a dough. Add more ice water, 1 tablespoon at a time if needed (I needed about 3 more tablespoons).
- Line your counter with a piece of plastic wrap. Add the dough to the plastic wrap. Press and shape dough into two equal sized disks.
- Wrap each individually in plastic wrap and chill for at least 30 minutes, or up to 24 hours.
- When you are ready to make the pie, preheat your oven to 425 degrees. Take one of the dough disks out of the fridge and place on a lightly floured surface (I just used my counter top).
- Roll the dough to about ¼-inch thickness. (I have an adjustable rolling pin that you can choose the thickness. It makes this process a lot easier.)
- Wrap the dough around the rolling pin and transfer the dough into a 9-inch pie plate. Press the dough into pie plate.
- Peel peaches and cut into ½ inch thick slices.
- In a separate bowl, stir together brown sugar, granulated sugar, cinnamon, salt, and the remaining ¼ cup flour.
- Add the peaches to the bowl and stir to coat. (You want to stir the peaches into the mixture immediately before you need it. If not, the mixture will become too juicy.)
- Immediately spoon the peach mixture into the prepared pie crust in the pie plate.
- Roll out the remaining dough disk onto a lightly floured surface to about ¼ inch thickness.
- Carefully place the remaining pie crust over the filling, pressing the edges of the crusts together to seal.
- Cut off the excess crust and reserve. (Optional.) Crimp the edges of the pie with a fork. Crack the egg into a small bowl and beat with a fork. Brush the top of the pie with some of the beaten egg.
- I used the excess crust to make hearts because the friends we were visiting are newlyweds. You can just throw out the excess crust or make whatever shape you’d like. To make shapes, roll the excess crust to ¼ inch thickness and cut into desired shapes. Add to the top of the pie.
- Brush the shapes with the beaten egg. Sprinkle the pie with 1 tablespoon granulated sugar.
- Cut 4 to 5 slits in the top of the pie to allow steam to escape.
- Add the pie to the freezer for 15 minutes. Add a jelly roll pan to the oven for 10 minutes while the pie is in the freezer. Place the pie on the hot pan and add to the oven on the lower oven rack. Bake at 425 degrees for 15 minutes.
- Reduce the oven temperature to 375 degrees and bake for 30 minutes.
- Cover loosely with aluminum foil to prevent the pie from further browning. Bake for 35 more minutes or until the juices are thick and bubbly; the juices will bubble through the top.
- Remove from the oven and transfer to a wire rack. Cool for 2 hours before serving.
