July 12, 2015

Peach Pie


I made this peach pie with fresh Georgia peaches. I used my go-to all butter pie crust, and a star cookie cutter to make a decorative top that was festive for 4th of July weekend. My family thoroughly enjoyed this fresh peach pie with vanilla ice cream!

Preheat oven to 425 degrees.

Crust:
2 1/2 cups all-purpose flour
1 tsp. salt
2 tsp. sugar
2 sticks cold butter
3 tbsp. ice water
1 egg
Granulated sugar to sprinkle on top of pie

To make the crust, combine salt, sugar, and flour in a medium bowl. 

Use butter knives to cut in the two cold sticks of butter. Continue to cut and combine until a consistent crumbly mixture forms.

Add cold water to bring together dough.

Use hands to press dough together into two equal size discs.

Refrigerate the discs while making the filling.


Filling:
7 peaches
½ cup sugar
½ cup flour
½ tsp. vanilla extract
½ tsp. cinnamon
1/8 tsp. nutmeg
¼ tsp. salt

Peel 7 peaches and slice into 1/4" thick slices.

Combine sliced peaches, sugar, flour, vanilla, cinnamon, nutmeg, and salt in large bowl.

Roll out first pie crust disc. Press into bottom of 9" pie dish.

Dump filling into pie dish.

Roll out second pie disc. Use cookie cutter to make shapes for top of pie.

Whisk an egg and brush onto top of pie. Sprinkle with granulated sugar.

Bake for 20 minutes at 425 degrees then lower oven temperature to 375 degrees and bake for 30-40 additional minutes (mine took 35 additional minutes) until top is golden brown.

Enjoy!



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