You can tell we’re really getting into summer by the types of fresh fruits and vegetables now filling the produce aisles in abundance. Cherries, green beans, and the newcomer of the past couple weeks, peaches. Time to make one of my favorite summertime desserts: Peach Pie! I’ve been discovering many people are secret peach pie fans. We were out on our back porch when our landlord stopped by last night and Cheryl let him know he was just in time for dessert. He asked what were we having and upon hearing freshly baked peach pie he exclaimed “peach pie, I love peach pie!” My feelings exactly.
I think peach pie is one of the most seasonal treats there is. Like strawberries and cherries, peaches are only around for short time (and I’m not talking about Cosmo Kramer’s Mackinaw peaches) so you need to jump on them when they’re here. There’s nothing wrong with apple pie but you can make one of those any time since you can get your hands on apples pretty much year round. Besides, apple pie is more of a fall pie. Bright colored, fresh, sticky sweet peach pie fits in so well with the summer season. Peach pie looks and tastes like a gorgeous, sunny summer day.
As always, a good pie starts with the crust so here’s a good opportunity to keep practicing your 3-2-1 pie dough technique. This is a pretty simple and basic recipe you can find almost anywhere. I like to add some cinnamon to my recipe, just enough to get a small hint of it on your taste buds.
- 3-2-1 pie dough (12 oz flour-8 oz butter-4 oz water + pinch of salt)
- 6-8 large ripe peaches
- ¾ C sugar
- 1 ½ Tbs lemon juice
- ¼ C flour
- 1 tsp cinnamon
- 1 Tbs butter, thinly sliced
- Egg wash – 1 egg yolk + 2 Tbs water (my mom noticed I didn’t use an egg wash on the strawberry rhubarb pie; this time I remembered)
Mix the butter and the flour together until pea sized balls form, add the water, and form into two dough balls. Wrap in plastic wrap and chill in the refrigerator for 30-45 minutes.
Meanwhile, pre-heat the oven to 400°F.
Fill a medium-sized pot with water and bring to simmer over medium-high heat. Make “X”s in the bottom of the peaches with a knife. Place in simmering water for about a minute each. Peel skin off peaches.
Cut the skinned peaches into ¾” wedges.
Add sugar, lemon juice, cinnamon, and flour to peaches and toss to coat well. Set aside.
Next, take out one ball and roll it out the dough into a round big enough for a 9 – 9 ½ inch pie plate. Leave the other one in the refrigerator.
Put the bottom into a pie plate. Pour peach mixture into pie shell. Dot the top with the thinly sliced butter.
Take the other dough ball out of the refrigerator and roll out. Place on top, trim any excess dough, and crimp the edges together. Poke holes in the top with a fork or knife tip.
Brush with the egg wash, sprinkle sugar on top.
Bake for 30 minutes. Reduce oven temp to 375°F, cover the edges with aluminum foil and bake for 40-50 more minutes.
Allow to cool on a rack before serving.