Classic Peach Pie with a Small Twist – Recipe
As I mentioned in my Easy Peach Turnovers post I also made a peach pie. After Strawberry Pie, peach is my next favorite pie. It’s nothing ground breaking or exciting but a well made pie is a thing of beauty. I wanted to try something I had never done before so I did a basket weave top. It was fun to try a new skill and have it come out so well.
Classic Peach Pie
For the Crust (enough for a double crust for a 9″ pie pan):
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2 1/2 cups all purpose flour
healthy pinch of salt
3 TBS granulated sugar<
8 TBS cold butter cut into pieces
1/3 cup cold shortening
up to 5 TBS ice water
For the Pie Filling:
12 med to large peaches – peeled, pitted and sliced
3/4 cup sugar
1 TBS fresh lemon juice
1/4 cup all purpose flour
2 TBS butter, cut into pieces
Egg wash – 1 egg whisked with 1 tsp water
Make the pie crust:
Mix the flour, salt and sugar in a bowl. Add the cold butter and shortening. Cut the fats into the flour mixture with a pastry blender or two knives until the mixture resembles small peas. Add the ice water one tablespoon at a time, mixing with a fork until the dough just comes together. Turn out onto your work surface and knead once or twice until the dough forms a cohesive ball. Cut into two pieces, form into two flattened circles, wrap in plastic wrap or wax paper and put in the refrigerator for an hour to rest.
While the crust is resting peel and pit your peaches and slice them into 1/4″ smiles. The peaches will peel easier if you drop them into boiling water for about a minute and a half. Then put them in cold water. The peels should slip right off.
Add the sugar and lemon juice to the peaches. Just before you are ready to put the filling in the pie crust add the flour and mix well.
Preheat the oven to 425°
Remove one of the crust rounds from the refrigerator. Roll it out so that it extends at least 1″ past the edge of your 9″ pie pan. Trim so the edge is even.
Brush the bottom of the pie crust with some of the egg wash. Fill the crust, letting the peaches drain through your fingers if necessary. Dot with butter.
Take the second crust round from the refrigerator and roll it out 1/4″ thick. Cut it into fourteen 9″ strips.
Cover the top with half of the strips.
Weave the rest of the strips to make the basket weave pattern by lifting up every other piece and laying down a strip crosswise.
Do this until the entire pie is covered.
Trim the strips to the edge of the pie plate.
Fold up the overhang from the bottom crust.
Pinch in the edge with the index finger of your right hand and the thumb and index finger of your left hand (if you are right handed) to make a decorative edge. Brush the top of the pie with the egg wash and sprinkle sugar on top.
Make a foil ring (and don’t be like me and forget to spray it with cooking spray or it will stick to your crust!) and cover the edge of your crust.
Bake in the preheated oven for 15 minutes and then lower the temperature to 350° and bake for 30 minutes or until the juices are bubbling and the crust is nice and brown.
How Was the Classic Peach Pie?
I served it with some homemade goat’s milk vanilla ice cream. It was delicious. I make one every year and this one really lived up to my expectations. There is just something about a fruit pie, isn’t there?
The crust was delightfully flaky and sweet, the filling just a bit tart and the ice cream was a perfect accompaniment. I LOVE peach pie.
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