Peach Pie

Having a slice of good homemade pie is beyond comparison.  It’s the ultimate comfort food for me – like the buttery crust and warm, goey filling are wrapping me up in a delicious pie blanket.

Any pie, whether its apple, sweet potato, peach, or a Quiche all revolve around a good crust.  In my opinion, a good crust should be flakey, buttery but also firm enough to hold up the pie (and not collapse onto your plate like a heap of delicious goo).

Now, some of you might be asking how you manage all that in 4 ingredients.  Well, for the most part all of that can be insured by mixing your crust properly – which basically means DON’T OVERMIX!!!!  Yup, pretty much that simple.  We want are dough to barely hold together.  When mixing, imagine you are racing yourself to see how fast you can get your dough into a cohesive ball in the fewest moves.  The unmixed butter pieces in the dough will create the flakiness.  Then set it aside in the fridge for 30 min to an hour to absorb as much of the liquid as possible.  This rest period is essential as all the moisture seeps into your flour, allowing you to roll out your dough in one piece.

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What you need:

Crust

  • 1 1/2 cup (185 g) flour
  • 1/2 cup + 2 tbsp (125 g) butter, cold
  • 2 tbsp sugar
  • 1 egg, beaten
  • 1 tbsp water (if needed)

Filling:

  • 2 cans peaches – or
  • 1/4 cup sugar
  • 3 tbsp cornstarch
  • 1/2 tsp almond extract
  • 2 tbsp butter

What you need to do:

Crust:

Work the cold butter into the flour until it is roughly the size of peas.  Use your hands, and use a rubbing motion, to work butter into flour.  Mixture will resemble a very coarse cornmeal.  If you are concerned about over mixing, then aim to undermix.

Add your beaten egg and knead flour/butter into it.  If you notice your mixture is not holding together at all, add 1 tbsp MAX of cold water (add 1/2 tbsp at a time)

Mixture should be able to hold itself into a rough ball, cover and set in fridge for at least 30 min.

After 30 min – 1 hour, roll out dough to the desired diameter, and place in pie dish.  Use excess dough to make decorations for on top of pie.  I used a simple cookie cutter.

Filling

Stir sugar and cornstarch together in small bowl and set aside

Drain peaches and place in a medium sized bowl, pour in sugar/starch mixture and stir until all combined.

Add almond extract, and pour into readied pie dish.

Cut up butter into small pieces and place on top of filling.

Add any extra dough decorations if desired.

Bake in 375 degree Fahrenheit oven for roughly 40 min.

 

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