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
Large baking sheet
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
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
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
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