Peach Pie

Last winter I was spending a lazy Saturday morning reading a book, when I came across two words: peach pie. For the rest of the day that was all I could think about. I’d never even HAD peach pie before, yet I could practically taste it. You see, I was pregnant, and seeing those words brought on an intense craving for peach pie. Aside from the fact that it was March, and peaches were nowhere near being in season, I had gestational diabetes. That meant that I couldn’t even have peach pie, or any pie for that matter, until after the baby was born. Thankfully, by that evening the craving had passed and I forgot all about it until recently.

Yesterday my little girl turned 5 months old (where does time go??), and with the end of summer quickly approaching, I decided it was finally time for me to have my peach pie.

This was everything I had expected it to be – a sweet, but not too sweet, filling encased in a buttery, flaky crust. It was like summer on a plate. And in fact, it tasted exactly how I imagined peach pie to taste back when I was craving it!

Peach pie


2 2/3 cups all-purpose flour

2 teaspoons sugar

3/4 teaspoon salt

1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces

1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening

1/2 cup ice water


8 large ripe, but firm, peaches (3 1/2 pounds) (I used white peaches)

3/4 cup sugar

1 1/2 tablespoons fresh lemon juice

1/4 cup plus 1 tablespoon all-purpose flour

1 1/2 tablespoons unsalted butter, thinly sliced

Egg wash:

1 egg yolk mixed with 2 tablespoons water

1. In a food processor fitted with a metal blade, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

2. On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. refrigerate the dough.

3.Preheat oven to 400°F. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.

4. Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on top of the crust and cut a few slits for venting steam.

5. Transfer the pie to a rack to cool completely. The pie can be stored at room temperature overnight.

Make ahead: The dough can be refrigerated for up to 2 days or frozen for up to 1 month.

*Adapted from Food & Wine


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