Post by Alison Hein.
The glorious weather we’ve been having has put me in a bit of a funk: beautiful, sunny days + low humidity + perfect temperatures + shorter days = end of summer. 🙁 🙁
So I turn to the perfect pick-me-up – peach pie! There are a few good things the close of August brings, and one of my top picks is luscious, ruby-red, drippingly sweet peaches.
This time I’ve made my pie open face, but the recipe yields enough dough to place a top crust on, if you like (freeze any extra pie dough for a future quick dessert or savory quiche). If your peaches are extra sweet, use a little less sugar. If they’re extra juicy, add a touch more flour.
At this time of year, I recommend acquiring a few more peaches than needed, just in case you nibble some away before preparing your peachy, perfect, pick-me-up breakfast in bed. J
1 cup flour
½ teaspoon salt
2 tablespoons plus 1 teaspoon ice cold water
⅓ cup unsalted butter, cold, cut into small cubes
4 to 5 large, ripe peaches
¼ to ½ cup sugar
¼ teaspoon cinnamon
1 teaspoon vanilla
¼ cup flour
To make crust, sift together flour and salt. Remove half of the flour mixture and add to a separate small bowl. Add water to flour mixture and stir to make a paste. Cut butter into small cubes and cut into remaining flour mixture, using a pastry cutter or two forks. Mix all ingredients together until a smooth, uniform dough forms. Split dough in half. Wrap in plastic wrap and refrigerate about 30 minutes before rolling.
Preheat oven to 350°. Remove dough from refrigerator. Gently roll out one piece of dough on a lightly floured board, adding more flour as needed to prevent sticking. Roll dough to form an approximate 12-inch round. Place dough in pie dish. Trim edges and crimp with the tines of a fork.
To make filling, peel peaches by cutting a small “x” in the bottom of the fruit. Carefully drop the peaches into boiling water and blanch for up to one minute. Remove peaches from pot and immerse in ice water. Peel off peach skin starting at the “x’. Slice peaches by cutting lengthwise to the pit, and pulling slices away from pit. Place peach slices in a large bowl. Stir in sugar, cinnamon, vanilla and flour. Pour filling into prepared pie crust.
Place pie in oven and bake for 50 to 60 minutes until crust and topping is golden brown. Serve warm with whipped cream or vanilla ice cream, if you like.
Makes 1 pie.