I made a peach pie today simply just because I got left over pie doughs in the freezer from July 4th and a few peaches sitting in the fridge for days that I really just wanted to get rid of them, so why not turning them into a beautiful and delicious peach pie?
Ingredients:
~ Pie Crust:
1. 2 1/2 cups of all purpose flour
2. 1 teaspoon of salt
3. 2 sticks of unsalted butter, cold, cut into small pieces
4. 1/4 cup of ice water, plus more if needed
~ Filling:
1. 1 teaspoon of vanilla extract
2. 1/2 cup of sugar
3. 3 tablespoons of constarch
4. 3 big peaches, peeled, pitted and thickly sliced
5. 2 teaspoons of fresh lemon juice
6. 2 tablespoons of cold unsalted butter, cut into tiny cubes
Directions:
1. Combine flour and salt in a large mixing bowl, then cut in butter and combine with hands or a processor.
2. Slowly add ice water, steady stream, just until dough holds together without being wet or sticky.
3. Turn out dough onto a clean work surface. Divide in half and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic and refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month.
4. Unwrap one piece of dough and transfer to a lightly floured work surface. Roll into a 12 inch circle, turning and lifting as you go to ensure dough isn’t sticking. Transfer it to a 9 inch pie plate and gently ease in. Trim overhang to about 1/2 inch and transfer pie plate to refrigerate for 15 minutes.
5. Meanwhile preheat oven to 400 F. In a bowl, combine sugar and cornstarch. In a large bowl, gently toss peaches with lemon juice, vanilla extract and sugar mixture.
6. Unwrap second disc of dough. Roll into a 12 inch circle. Remove pie plate from fridge and add filling. Scatter cubes of butter over the top. Use fingertip to lightly moisten edge of dough with water. Transfer second piece of dough to cover the filling. Trim slightly, fold top overhang under the bottom, pressing to seal. Flute edges if desired. Cut several vents to allow steam to escape. Then, egg wash the top of the pie.
7. Transfer pie to the center rack of oven. Slide a rimmed baking sheet onto the rack directly under the pie to catch overflow juices. Bake for 30 minutes then reduce oven to 375 F and continue baking until juices are thick and bubbling through steam vent for another 25-30 minutes or until golden browned.
8. Remove pie from oven and let cool completely. Sprinkle sugar over the top and serve with either whipped cream or ice cream.
Mind and Spirit 