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When I make pie, I like it to be a simple one that celebrates the fruit. They are are best eaten the day they are made. You can also refrigerate left-overs, but don't expect the crust to hold up. It will begin to soak up the filling juices and there isn't too much you can do about it! Use any type of peach you like when they are firm ripe and save the really ripe ones for eating out of hand.
PIE RECIPE HELP
nrainy49, Premium Member, Says: “Dear Sarah, I tried your recipe for “classic peach pie”, the only thing I didn't have was the nutmeg whole to grate, (so I) used… powdered. I have to tell you the pie was OUTSTANDING!! Starting the pie at a much higher temperature, dropping it down, and not opening the oven, seemed to give the bottom the cooked flakiness… there was no doughy wet stuff at the bottom (that always happens)… when I tried to use flour as a thickener. It wasn't soupy either, it was perfect. Thank you so much, and I love your site.”
Brook, Premium Member, Says: “I made the Classic Peach Pie recipe for a co-worker's birthday and it was fabulous!!! It's the best peach pie I've ever had (or made)! I cut out leaves from the left over dough and placed them around the edge for a crust. It came out of the oven crispy and beautiful! My co-worker cried. Thanks for the recipe!”
INGREDIENTS
For the Pastry:
2 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/2 cup cake flour; spoon into measuring cup and level to rim
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 cup Crisco shortening, at a cool room temperature or 2 sticks (16 tablespoons) unsalted butter, cold
3 tablespoons butter, cut into tiny cubes and keep in the refrigerator
Ice Water, I keep a cup on hand, but only use what you need .more on that later
For the filling:
8 ripe fresh peaches, medium to large size
1/2 cup to 3/4 cup sugar
1/2 teaspoon salt
3 Tablespoons instant (quick-cooking) Tapioca
1 Tablespoon corn starch
2 teaspoon ground cinnamon
Freshly grated nutmeg
INSTRUCTIONS
To make the pastry:
In a large bowl, mix the flours with the sugar, salt and baking powder. Cut the shortening into the flour mixture until small pea like lumps form. This is best done with your hands, or a pastry blender. Then toss in the tiny butter cubes and cut for a few more times, then add the water. Only add water slowly, about 2 teaspoons at a time. Toss with a fork and then add the next amount of water to the dry area of the crumbs. Keep doing this until there is very little dry crumbs left. You don't want a soggy mess, but lumps beginning to form. Gently knead (just a few strokes) the mass together and divide in half. Pat into rounds and flatten in your hands, then wrap firmly in plastic wrap and refrigerate several hours, but I prefer to chill overnight.
When you are ready to make the pie, have ready, a basic 9-inch Pyrex pie plate or a deep dish or an 8-inch Pyrex pie plate. Roll out one disk of dough and using your rolling pin, roll up the dough and transfer to the pie plate, gently ease the dough down into the plate, don't stretch. Trip the edges with scissors about 1/2 inch from the edge. Store this in the freezer until you need it.
For the filling:
First peel the peaches, this is best done by slicing a cross in the bottom and then plunge them into boiling water, two at a time. You will see the cut begin to peel, immediately remove them and then plunge into ice water to chill quickly. Then after a few minutes you can pick them up and with a paring knife, peel them. Set aside until you have peeled all the peaches. They are blanched, so you don't need to worry about them browning at this point.
When all the peaches are peeled and cooled, combine in a bowl the sugar, salt, starch and tapioca and spices for the filling. I like to grate the nutmeg over the peaches as I layer them in the pie. Slice the peaches into the crust and after you have two or three peaches sliced, then sprinkle 1/3 of the sugar mixture over them, continue until all the peaches are sliced and the sugar mixture is used up.
Top crust:
To top the pie, dampen the edge with ice water. Then roll the second piece of pastry out, as you did with the bottom crust, roll it onto the pin and then line up with the filled bottom crust and roll over the top. Press the edges together and trim them with scissors about 1/2-inch from the edge. Press together as you fold the top over the bottom and press again. Crimp the edge, with a knife, slice a few decorative slashes in the top to vent steam and then refrigerate the pie for 30 minutes.
Bake:
Meanwhile, when you pop the pie into the fridge, pre-heat your oven to 450 degrees F. Set your rack on it's lowest setting.
In thirty minutes, remove the pie from the fridge and brush the top with milk and sprinkle with sugar (this helps give a nice crisp top with a sweet edge).
Place the pie into the oven on the lowest rack and lower the oven temperature to 350 degrees F, but don't open the oven for 40 minutes.
I would check the pie after about 45 minutes, then use your eyes to judge when it's done.
Remove to a wire cake rack to cool.
STORAGE
Store at room temperature or in the refrigerator if hot and humid for a few days. The pie freezes nicely for a month or more.
