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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

FRESH PEACH PIE Recipe

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This recipe for FRESH PEACH PIE is from PERRICELLI FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry
3 c. all-purpose flour
2 tbsp. sugar
1 tsp. kosher salt
1/2 c. plus 2 tbsp. cold unsalted butter
1/2 c. vegetable shortening
1/2 c. ice water
Filling
2 1/2 lb. ripe peaches (about 7 med)
1 c. sugar
1/4 c. corn starch
2 tbsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp nutmeg
1 egg yolk beaten w/1 tbsp. water
2 tsp. sugar
Directions:
Directions:
To make pastry, combine flour, sugar and salt in a large bowl. cut in butter and shortening until pieces are about the size of peas. Gradually add just enough ice water to bring the dough together. Knead gently to form 2 disks of dough. Wrap tightly in plastic and chill a min. of 30 minutes or until ready to use.

To make filling peel and cut peaches into 1/2" thick slices. Combine peaches with sugar, starch, juice and spices, tossing to coat. Set aside.


Preheat oven to 425º. Roll one piece of dough out on lightly floured surface to fit 9" pie plate. Chill. Roll out other disk and cut into 1: wide strips. Chill.

Fill the piecrust with peaches and lay the pastry strips across the top of the pie, weaving them to form lattice pattern. Trim pastry so it overhangs by 1/2". Bring bottom edge of pastry up over lattice to enclose. Crimp decoratively. Brush top with egg yolk and sprinkle with sugar.

Bake in lower third of oven for 25 minutes. Reduce temperature to 375º and bake for 30-35 minutes longer. Filling should be bubbly and pastry golden brown. Cool a minimum of 2 hours prior to serving.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
50 min

 

 

 

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