Flawless Fresh Peach Pie
We are currently in the throes of peach season around here and I couldn’t be happier. That means that I am super excited to share this Flawless Peach Pie with you. Take a look!
I like to bake my pies early in the morning and consider it one of the best ways to start the day. Who doesn’t love a homemade pie cooling in the kitchen? This Flawless Peach Pie is one of my mom’s best recipes and something we baked every summer in the bake shop. You can’t beat the sweet taste of ripe peaches with a hint of cinnamon, wrapped in a flaky pastry.
I’ve already made this pie many times for barbeques and lunches on the patio. And between you and me, you can freeze this pie, before baking, and bake it later. I make a few extra every fall. There is nothing on earth that tastes better than peach pie in the dead of winter. You’re welcome!
I’ve included my recipe for pastry as well, and again, it’s one that’s been passed down from my mom’s kitchen. She uses orange juice in the crust and swears that it makes for a much flakier and tender pastry. My mother says she baked a pie every Saturday when she was newly married until she got it right.
She definitely got it right. She can make a mean pie to this day and she was often in charge of pies in the bake shop because I knew they would be perfect every time.
I hope that you too are enjoying the bounty of the summer where ever you may be.
Notes: I often bake my pies in a convection toaster oven. That way I don’t heat up the house in the summer. I’ve made this pie and frozen it before baking many times with excellent results. I just add an extra teaspoon of flour or tapioca sprinkled on the bottom crust before I put the filling in. Just add an extra 20 or 30 minutes of baking time.
Flawless Peach Pie
- For the Pastry:
- 2 cups flour
- 1 tsp salt
- 1 cup Crisco Shortening
- 4-6 tbsp cold orange juice
- For the Filling:
- 4 cups of peaches, peeled and sliced, approx. 6 medium peaches
- 3/4 cups white sugar
- 3 tbsp flour
- 1/2 tsp cinnamon
- 1 tbsp unsalted butter
- 1/4 cup of sliced almonds for sprinkling on top crust (optional)
- 1 tbsp of heavy cream for top crust
- 1/2 tsp of sugar for sprinkling on top crust
For the pastry:
Stir the salt and flour in a medium bowl. Cut in the Crisco, with a pastry knife (pieces
should be about the size of peas). Sprinkle on orange juice and stir with a fork just until
it holds together. Divide the dough into two and press each half into a smooth disk.
Cover with plastic and refrigerate for 15 minutes.
For the filling:
Preheat oven to 450°
Mix the sugar, cinnamon and flour for the filling in a small bowl and set aside. Roll out
pie crust disk on a lightly floured surface to a size approximately 12-inches round.
Transfer it to 9-inch pie dish.
Put two cups of the sliced peaches in the bottom of the pie shell. Sprinkle half of the
sugar mixture on top. Put the last two cups of peaches on top of that and sprinkle with
the remaining sugar mixture. Dot with butter.
Roll out the second pastry disk to approximately 12- inch round. Because I didn’t do a
picture tutorial for a lattice crust, you will find an excellent tutorial here. The pictures
make the process very simple, if this is your first time. Once complete, trim the excess
pastry to about 1/2 over hang. Fold the top and bottom crusts together and crimp the
edges to seal. You can also do a simple pie crust on top by simply rolling out your
second disk, to a 12-inch round and placing it on top of the peach filling. Simply put 4
steam slits, with a sharp knife, about 3/4 of an inch long near the centre of the pie.
Lightly brush some heavy cream on top of the top crust and sprinkle with sugar and
almond slices. Bake for 15 minutes at 450° then reduce heat to 350° and bake for 35
minutes longer until crust is golden and filling is bubbling. Best eaten slightly warm.
-Guest post from Renee at sweetrevelations.net