I love peach season in Utah! I think that those juicy, plump peaches have got to be one of my favorite fruits. One of our neighbors left for a short trip and asked us to check on their house while they were gone. They also said we could pick any peaches off their tree that were ripe-score! We got a whole bag of the yummiest, juiciest peaches. After we had eaten fresh peaches to our hearts content we still had quite a few left so I started looking up peach recipes. I didn’t want any of those perfect peaches to go to waste. I love peach cobbler, but I kept seeing recipea for peach pie and needed to make one. This peach pie is the perfect combination of a flaky, tasty crust, and sweet, peachy filling. I have been trying a few different crust recipes for pies lately and I really love this crust. First of all, it is really easy. I’m usually not the best crust maker, but I thought this came together really nicely and it had a great flakiness and texture. I think it’s a keeper! This peach pie turned out so delicious. It’s perfect topped with some vanilla ice cream and served warm. Our neighbors actually returned from their trip the night I baked it so they got to enjoy a piece. They said it was some of the best peach pie and the crust was one of their favorites. The one thing I noticed was that because my peaches were so ripe and juicy my filling was a little runny so the next time I will drain the peach juice out after slicing them.
1 recipe pie crust (below)
1 beaten egg
5 cups sliced peaches
1/2 cup flour
2 tablespoons lemon juice
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/3 teaspoon salt
- Preheat the oven to 450 degrees.
- Place one of the crusts into the bottom of a 9 inch pie pan. Brush the crust with some of the beaten egg to keep the dough from becoming soggy.
- Put the sliced peaches in a large bowl and gently mix them together with the lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pour into the pie crust. Cover with the other pie crust (cut out shapes before covering if desired), and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust*. Cut several slits in the top. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees and bake for an additional 30 to 35 minutes, or until the crust is golden brown. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. Serve warm with vanilla ice cream!
* I don’t like a very brown crust so I actually don’t brush it with the egg. But it you prefer a darker crust then do use the egg
Recipe Source- Slightly adapted from All Recipes
Pie Crust Recipe
- In a large mixing bowl add the flour, sugar and salt and lightly whisk together.
- Use a pastry cutter to mix the shortening into the flour until the shortening is in small pea size pieces.
- Add vinegar to the cold milk, then add to the flour mixture all at once. Stir until just combined (don’t overmix).
- Put the dough onto a lightly floured surface. Split dough in half and set one aside. Roll out one half with a rolling pin, making sure to flip over after each roll. Roll into about 1/8-inch thick round. Roll onto the rolling pin and carefully place in pan.
- If you’re doing a one crust pie, trim edges with a knife and flute edges with hands. For a two crust pie- fill the pie, then roll out the other half of the pie dough. Slice or shape it then lay it on top the pie filling. Bake according to directions pertaining to pie filling.