Homemade Peach Pie
“I don’t think a really good pie can be made without a dozen or so children peeking over your shoulder as you stoop to look in at it every little while.” ~ John Gould
As a child, I remember in my grandmother’s backyard an apple, apricot, and peach tree. Every summer the tiny peach tree would provide just enough fruit for grandma to make a few trays of peach bars, peach cobbler, and homemade peach pie. I remember her making the peach treats in the morning after picking the fruit and by late afternoon the tray holding the gooey peach goodness would have been picked over leaving a half mangled bar and several crumbs.
Peach season was short-lived and as I got older the tree seemed to get smaller and the fruit arrived less and less. The peach tree is now no longer there but it still provides me great memories.
Today, I have two peach trees in my backyard. I look forward to those beautiful peach blossoms and the bounty of fruit we’ll receive; and when we do we’ll be making peach bars, peach cobblers, peach jam, canning peaches for use later in the year, and of course homemade peach pie!
Here is my take on a summer favorite in our household, homemade peach pie. I use fresh ginger and spices to give this pie an extra kick that my family loves… homemade peach pie, enjoy!
* = organic/non-gmo
^ = local
Homemade Peach Pie
375 degrees (f) 45-60 minutes bake time
1 1/2 cups flour *
1 teaspoon kosher salt
2 tablespoons sugar *
1/2 cup butter or lard or tallow, chilled, cut into pieces *^
4 tablespoons ice water
1 tablespoon white vinegar or vodka, chilled
In a food processor with dough blade or stand mixer with a dough hook add flour, salt, sugar, and butter. Mix till the flour turns into a crumbling texture. In a measuring cup add vinegar to water and place in the freezer for a couple of minutes to get the water ice-cold. Remove the water from the freezer (do not let it freeze). With your mixer on medium speed, slowly pour/drizzle the water into the flour/butter mixture until the dough barely holds together when pinched. Remove the dough from the bowl and roll into a ball. Cut the ball in 1/2, wrap in plastic wrap and place in the refrigerator for at least 60 minutes or overnight.
5 cups fresh peaches, skinned/pitted/sliced **quick peeling method listed below** *^
Juice of 1/2 a lemon *^
1 cup sugar *
1/4 teaspoon nutmeg *
1/4 teaspoon cinnamon *
1/4 teaspoon fresh ginger, chopped *
1/4 cup flour *
2 tablespoons butter – used for topping before top crust is added *
1 tablespoon sugar – used for topping crust before baking *
1 tablespoon cream + 1 egg white – used to brush top crust before baking *^
In a bowl mix peach slices, sugar, flour, spice, and lemon juice. Place in refrigerator while you roll out the dough.
**QUICK PEELING METHOD**
Make a small slit in the bottom of each peach and drop into a pot of near boiling water for 30 – 45 seconds. Remove peaches from the hot water and immediately drop into an ice bath. The more ripe the peach, the skin should slide right off. From here you can de-pit and slice.
Remove one of the balls of dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a 12 inch circle. Keep lifting up the dough and turning it a quarter turn as you roll, rolling from the center of the dough outwards to ensure equal thickness around the circle. Fold the dough in half and transfer to a 9 inch pie pan. Remove the excess dough by pinching it down along the edge of the pan. Remove the peach filling from the refrigerator…
Place pie filling into pie shell and top with butter.
Remove the 2nd ball of dough from the refrigerator and place it on a lightly floured surface. Roll the dough same as before.
Cut dough in 1/2 inch wide strips.
Begin by laying horizontal strips, 1/2 inch apart, across the top of the pie. Then take one vertical strip at a time, laying over/under, creating a braided pattern. You will have to carefully lift each horizontal strip as you braid in the vertical. There will be roughly 5-6 strips of dough horizontal and 5-6 strips of dough vertical. Remove excess dough by pinching off the edges.
With the remaining dough, roll out 2 separate strips of dough to cover the pinched edges. Create a “worm”, with your fingers, roll the dough from the center out. Creating a 12 inch long thin roll that will go around the edge of the pie plate, covering the pinched edges. With your pinky finger, create an indent every 1/4 inch for a simple decorative edge.
With a silicone basting brush (BPA free, leaves no stray strands), brush the entire pie with a thin layer (no puddles) of cream/egg white to create a shiny deep color to the crust after baking. For a deeper shine, add a sprinkle of sugar after basting.
Your pie is now ready for the oven. To avoid spill over, place the pie on a lined baking sheet (parchment paper or tin foil). Place in a pre-heated 375 degree oven and bake for 45 – 60 minutes, or until the crust is golden brown. If the edges of the crust are getting too dark before cooking time is up, cover with pieces of tin foil.
Remove pie from oven and place on a wire rack to cool for 30-60 minutes before serving. Serve with a heaping scoop of fresh vanilla ice cream or fresh whipped cream… enjoy your fresh baked homemade peach pie!