My husband loves anything sweet so when he showed me the July cover of Southern Living Magazine, featuring Peach Pie, I took notice.
Now baking has never been my forte. I can make bread easily enough in my food processor but pie crust has always made me nervous. For one thing, there is never enough pie dough in a recipe to really cover the whole pie. This recipe is different; there is plenty of goodness to overflow and still have some left.
The recipe is at the bottom of the page. :o)
Juicy, but firm tree ripened peaches from Georgia, of course!
Doesn't this look good? You will do a better job of crimping the edges.
All hot and bubbly!
One very happy husband!
Recipe Time for Brown Sugar-Cinnamon Peach Pie
Hands On: 30 Minutes
Total: 4 Hours, 50 Minutes
Total: 4 Hours, 50 Minutes
- 1 1/3 cups cold butter
- 4 1/4 cups all-purpose flour, divided
- 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 1/2 tablespoons butter, cut into pieces
- 1 large egg, beaten
- 1 1/2 tablespoons granulated sugar
Preparation1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
- 2. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
- 3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
- 4. Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into pie crust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)
- 5. Carefully place remaining pie crust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, re -roll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
- 6. Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
- 7. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.
- Lovely Lattice: For an equally impressive top crust, cut remaining dough disk in Step 3 into 3 (1 1/2-inch-wide) strips and 8 (1/4-inch-wide) strips using a fluted pastry wheel. Proceed as directed through Step 4. In Step 5, replace whole crust with dough strips, making a lattice design. Omit pastry leaves. Brush lattice with beaten egg, and sprinkle with sugar. Omit slits in crust. Proceed as directed in Steps 6 and 7, shielding just the edges with foil.