Fresh Peach Pie

My boyfriend’s parents spent the day with us today and then had dinner at our place. The last time we visited them at their home on Vancouver Island, James’ Dad asked if I could make a good peach pie. I laughed (because his wife is a baking master) and said “sure”; to be honest, I had never made a peach pie. So, I did what I usually do when I want to create a new recipe: research then put one together based on what I like or bits and pieces of what I find others doing or reviewing about. I have a natural sense for flavour combinations and spices and decided that I loved the thought of cardamom and fresh peaches. Plus, the local peaches right now are to die for!

The crust below is a basic, good-for-all wheat flour crust, personally I prefer and usually make, gluten-free crusts but every once in a while it’s ok do go traditional. If you must have gluten-free, I have a recipe for a crust I will post later. In a pinch I love to use Mountain Top Bakery’s Gluten-Free Pie Crusts, they are located literally 3 blocks up the street from our place but can be purchased at Whole Foods.

As always I use the best ingredients I can, only the freshest peaches, organic flours, unsalted goats butter, earth balance shortening, raw sugar, sea salt and fresh spices.

You will need:
Oven at 400 degrees
2 large bowls
9 inch glass pie pan
Colander/strainer
Large baking sheet
Parchment paper
Rolling pin

Crust:
2 1/3 cups All-Purpose Flour
1 tablespoon fine Sugar
1 teaspoon Sea Salt
3/4 cup chilled unsalted Butter, cut into pieces
1/4 cup chilled Vegetable Shortening, cut into pieces
1 teaspoon White Vinegar
5-6 tablespoons of cold Water

Filling:
5 pounds medium Peaches, peeled, pitted, sliced (approximately 9 peaches)
3/4 cup Turbinado Sugar
1/4 cup All-Purpose Flour
1 tablespoon Tapioca Starch
1/2 teaspoon ground Cinnamon
1/8 teaspoon ground Cardamom
1/8 teaspoon ground Nutmeg

Crust:
Combine flour, sugar and salt in large bowl. Add butter and shortening, using hands, rub in until mixture resembles a coarse meal. Add in vinegar.

Using fork, mix in enough water to form a moist clump.

Form two equal dough balls; Flatten each into a disk and wrap separately in plastic. Chill for 45 minutes. (Can be made 2 days ahead and kept refrigerated. Soften to almost room temperature before rolling out.)

Roll out first disk to approximately 13-inch round and transfer to the glass pie plate.

Here is a great read on how-to pie crusts, pretty much all you need to know and it explains how to roll out. http://whatscookingamerica.net/piecrsthint.htm

Filling:
Cut peaches into a colander so that any extra juice drips off then toss them into a large bowl with, sugar, flour, tapioca and spices; mix well.

Transfer peaches to crust.

Roll out second dough disk and then gently lay on top of peaches.

Pinch edges together and crimp.

Cut 6 slits in top crust to allow steam to escape.

Place pie in the oven on the middle rack. You may have some bubble over, it’s a good idea to place a large baking sheet on the shelf below, just in case.

Bake pie for approximately 1 hour and 10 minutes, cover with tin foil just after you notice the crust begin to brown (approximately the 50 minute mark).

Cool pie 3-4 hours.

Serve with Vanilla Ice Cream

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