We begin this blogging adventure with three cases (a case is about 2x3x1!) of fresh beautiful peaches adorning the kitchen floor (credit where credit is due, this abundance is courtesy of my fabulous handsome and sweet beau who took a job at the farmers market to satisfy my inevitable summer fruit cravings) and so without further ado, let’s get going!
makes 1 pie with either a double or lattice top crust
for the crust:
2 1/2 c. flour
2 sticks (1 c.) unsalted butter
pinch of salt
2 T sugar
1 c. ice water
for the innards:
5 large peaches
1/2 – 1 c. sugar
1/4 c. flour
To make the crust, combine flour, salt and sugar in a large bowl with a whisk or if you prefer (I do) your fingers. Cube very cold butter and work into the flour mixture with a fork, pastry cutter or food processor until all of your butter pieces are about the size of large peas. Any smaller and you will not only have a more aesthetically pleasing dough, you will have tough and not flaky crust.
***warning (or, why your grandmas pie crust is better than yours)if you use a food processor to work your butter into your flour it is very easy to overdo it, resulting in not-very-flaky and possibly even tough crust. Yuck. If you use a food processor, go not quite to the pea-stage before adding water so that after you do you don’t then take your dough way past pea-stage.
Now, drizzle approximately half of your ice water over the dough and use a spatula or wooden spoon to start to stick it all together. Keep adding water a spoonful at a time until it almost looks like real dough, then get your fingers involved (again).
Once your dough is a cohesive blob, divide it in two and wrap each half in plastic wrap (yes, yes, I am advocating the wasteful use of plastic wrap here, haven’t found anything else that does the job)
Refrigerate for at least an hour. (I’m chronically impatient on this step and consequently chronically dealing with warm, sticky pie dough and ugly – though still delicious – results. Hold your horses, you’ll be glad you did).
You can make the filling!
Firstly, you’ll need to blanch the peaches, so, get a pot of water big enough to hold them all boiling. Drop the peaches into the water and leave them until they look swollen and tender, or until you can very easily pull the skin off of them with the spoon, your hand, whatever (recommend taking them out of the water to test this). Usually this takes no more that a couple minutes.
Let them cool off a bit and then, peel the peaches. Once they’re peeled, cut them into slices and toss with the flour, sugar and a bit of cinnamon and/or nutmeg if you are so inclined (I always am, because it makes everything better…just not too much!)
Let that sit and make a delicious syrup while your dough continues to chill. Relax, read a book, talk to a neighbor, or even maybe update your blog (ahem).
now would be a good time to preheat the oven to 400°F
After at least an hour has elapsed, roll out one dough ball and place it in the pie tin. Fill with peach mixture. Roll out the second ball and place on top of the peaches. Pinch off excess dough and press edges of the top and bottom crusts together. Make a pretty pattern while you are doing this either with your fingers or a fork (I prefer fingers, yet again). Cut a hole in the top of the top crust, decorative or not, it is there to let out excess steam.
Bake at 400°F for 20 minutes, reduce heat to 350°F and bake until golden brown and delicious looking (probably 25-30 more minutes)
Now, sit back, relax and enjoy exclamations of your domestic goddess status (that is, if you choose to share)