Peach Pie
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WHAT YOU NEED:
CRUST: 2 cups flour 1/2 tsp salt 1/2 pound butter 2 egg yolk 4 Tbsp water |
FILLING:
1 1/2 lbs fresh peaches (6 cups sliced) 1 1/4 cup sugar 3 Tbsp flour 4 Tbsp butter 1/8 tsp salt |
METHOD:
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into the flour mixture. Work together until it’s a cohesive ball. Cut the dough in half, wrap each half in wax paper, and press into a flat disk. Chill in the refrigerator for at least 30 minutes.
PIE:
Preheat the oven to 425° F.
Peel and slice peaches and set aside.
In a separate bowl, mix the sugar with the salt and flour.
Add the dry ingredients to the peaches and gently toss until they are evenly coated.
Roll out the bottom crust on a floured surface and line the pie pan, letting any extra crust hang over the edge of the pan.
Fill the pie pan with the peaches and dot the top with butter pieces.
Roll out the top crust, then fold in half, and then fold once more into quarters.
Cut two small slits on the folder side of the crust.
Place the folder crust onto the filled pie pan. Unfold the crust to cover the whole pie.
Remove any crust that feels too excessive, but leave about an inch of crust that reaches beyond the circumference of the pie pan.
Fold the edges of the top crust over the bottom crust, then fold into the sides of the pie pan.
Bake for 45 minutes or until the pastry is golden and juices bubble up.
Place a roasting pan on the rack below the pie to catch drippings.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into the flour mixture. Work together until it’s a cohesive ball. Cut the dough in half, wrap each half in wax paper, and press into a flat disk. Chill in the refrigerator for at least 30 minutes.
PIE:
Preheat the oven to 425° F.
Peel and slice peaches and set aside.
In a separate bowl, mix the sugar with the salt and flour.
Add the dry ingredients to the peaches and gently toss until they are evenly coated.
Roll out the bottom crust on a floured surface and line the pie pan, letting any extra crust hang over the edge of the pan.
Fill the pie pan with the peaches and dot the top with butter pieces.
Roll out the top crust, then fold in half, and then fold once more into quarters.
Cut two small slits on the folder side of the crust.
Place the folder crust onto the filled pie pan. Unfold the crust to cover the whole pie.
Remove any crust that feels too excessive, but leave about an inch of crust that reaches beyond the circumference of the pie pan.
Fold the edges of the top crust over the bottom crust, then fold into the sides of the pie pan.
Bake for 45 minutes or until the pastry is golden and juices bubble up.
Place a roasting pan on the rack below the pie to catch drippings.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.