Peach Pie II

All-Butter Even-More-Perfect Pie Crust

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 tablespoon granulated sugar, plus extra for sprinkling
  • 1 teaspoon salt
  • 1 cup cold, unsalted butter
  • 4 tablespoons cold whole milk
  • 1 egg yolk (reserve the white for the egg wash)
  • 1 teaspoon apple cider vinegar

Combine the flour, sugar and salt in a bowl.  Use a pastry cutter to cut the butter into the flour mixture until the butter is the size of peas.  Whisk together the milk, egg yolk and vinegar; drizzle over the flour/butter and then use your hands to bring the dough together; it should be just moistened enough to barely hold together.

Divide the dough into two equal parts, flatten into round disks, wrap each portion with plastic wrap, and then refrigerate for 10-15 minutes before rolling out.

Yields enough dough for a double-crust pie.

Recipe from Curly Girl Kitchen


Peach Pie

  • 8 peaches, pitted, peeled and chopped
  • 1 cup dark brown sugar
  • 1/4 cup corn starch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon flour

Preheat the oven to 425.

In a large bowl, toss the peaches with the brown sugar, corn starch, cinnamon and nutmeg.  Reserve the 1 tablespoon flour to sprinkle over the bottom of the crust.

On a lightly floured surface, roll out one portion of dough to 1/4 inch thick.  Fit into a deep-dish pie pan.  Sprinkle with the 1 tablespoon flour (to keep the crust from getting soggy), then pour the peaches into the crust.

Roll out the second portion of dough for the top crust, and press the edges together.  Cut a few slits in the top to vent the steam.  If you like, use any leftover scraps of dough to make decorative cutouts.

Whisk the leftover egg white with a tablespoon of water, then lightly brush the top crust with the egg wash.  Sprinkle with granulated sugar.

Bake the pie, uncovered, for 20 minutes at 425.  The crust should be nicely browned already, so cover with a piece of foil to prevent over-browning.  Reduce the oven temperature to 350 and bake for another 30-40 minutes, until the juices bubble up.

Cool the pie completely, preferably overnight, before serving.

Yields 8 servings

Recipe from Curly Girl Kitchen

 

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