Fresh Peach Pie

Eating homemade pie is an experience quite like no other. Seemingly a “Southern” thing, I can tell you that I actually don’t get to savor this sweet-nectar-of-heaven-in-dessert-form as often as one would think. However, I am lucky enough to run in the same circles as other pie devotees and came across this recipe while at the lake house of some of my favorite family friends, The Bradley’s.

Cindy, the super mom of the family, is one of my mom’s BFFs and is an amazing chef. (Along with this awesome peach pie I’m about to give you, we also had the juiciest steaks ever paired with prosciutto-wrapped asparagus  for dinner. Yeah, my jaw dropped too.) For dessert, we whipped up a special recipe from her Southern-belle aunt; she calls it a Fresh Peach Pie but it’s much, much more than that.

Fresh peaches are the key here, friends. Bicycle over to your farmers market if you have to because the result will return to you in the form of karma-loving warmth and sweetness.

Chop up your peaches nice and lean, lay them out all pretty on your pie crust and then (this is the kicker) mix together sugar, some eggs, a bit of flour, vanilla extract and a hint of butter and pour it over the top. This custard-like mixture creates a light, fluffy interior where all those lovely peaches can rest while baking.

The result? A combo cream-fruit pie that brings the best of both worlds along with some kick-butt flavor.

Fresh Peach Pie

  • 1 cup sugar
  • 2 tablespoons flour
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 2 cups peaches, sliced
  • single pie crust (see below for recipe)
  1. Preheat oven to 350. Place pie crust in 9 inch pie pan bake for about 5-7 minutes before filling the pie.
  2. When finished, remove pie from oven and allow to cool slightly.
  3. Arrange peach slices on top of pie crust.
  4. Mix sugar, flour, eggs, butter and vanilla until thick and creamy. Pour over arranged peaches.
  5. Bake for 30 minutes and serve warm with a generous heaping of vanilla ice cream.

Single Pie Crust (combination butter-shortening)

  • 1 1/4 cups white whole wheat flour
  • 1/2 teaspoon salt
  • 1 Tablespoons sugar
  • 5  tablespoons unsalted butter, chilled, cut into 1/4 inch cubes
  • 3 tablespoons of all-vegetable shortening
  • 3-4 Tablespoons ice water
  1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and shortening one tablespoon at a time, and pulse a few times until the mixture resembles cornmeal.
  2. Sprinkle ice water over flour mixture and pulse a few times. Pinch the dough: if it holds together, it’s ready. If it doesn’t hold, keep adding water, a tablespoon at a time until ready.
  3. Remove dough, work it into a ball and flatten it into a disk about 4-5 inches wide. Wrap in plastic and refrigerate for about one hour
  4. When ready, sprinkle some flour on a clean work surface and on top of the disk. Using a rolling pin, start in the center and roll outward until it reaches the size desired. (To test, place the pie pie dish you’re using upside down on the dough- the dough should extend about 2 inches all around)
  5. When ready, here’s a trick for getting it in the pan: gently fold the dough in half, lift it and place the crease along the center of the pie dish. Unfold and voila!
  6. Tuck any overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion to crimp the edge of the pie crust.
  7. Fill pie crust with whatever your heart desires (in this case lots of peaches) and bake accordingly!

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