Peach Pie...recipe adapted from Food Network Magazine
2 1/2 pounds peach wedges (8-10 peaches, peeled and sliced)
3/4-1 cup light brown sugar (depending on sweetness of your peaches)
Juice of 1/2 lemon
2 tablespoons quick-cooking tapioca
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
A few grates of fresh nutmeg or 1/8 teaspoon ground nutmeg
1/4 teaspoon salt
4 tablespoons butter
Mix slice peaches with sugar, lemon juice, tapioca, vanilla, cinnamon, nutmeg and
salt. Pour into bottom crust and dot with butter.
3 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
3 sticks (1 1/2 cups) cold butter, diced...keep one stick separated from other two
1 tablespoon white or cider vinegar
1/3 cup ice water
Pulse flour, sugar and salt in food processor just till mixed. Add 1 stick of diced
butter and process till combined. Add 2 more diced sticks of butter and pulse 3-4
times, till mixture looks like coarse meal. Add vinegar, then ice water pulsing
till just combined, about 4 times.
Turn out onto floured work surface and press together till dough forms a ball. Divide
in half, and form into 2 disks. Wrap each disk in plastic wrap and chill one hour
After dough is chilled, roll 1 piece into a 12-inch, 1/8-inch-thick circle
on a lightly floured surface (refrigerate the other disk). Fit dough into a 9-inch glass pie plate, letting it hang over the edge; add filling and dot with butter.
Roll out the other piece of dough and place over the filling; press the crust edges
together and trim, leaving a 1-inch overhang. Crimp or flute edges to seal.
Preheat oven to 450º. Make slashes in the top of the crust; chill for 30 minutes.
Reduce the oven to 375º. Place pie on foil lined baking sheet. Bake the pie for
30 minutes. Brush crust with heavy cream and sprinkle with sugar. Bake another 30
minutes. Cool pie on rack.