So I made a declaration on twitter a few weeks ago that once I got home I was going to make a pie. Soooooo I finally got back home to Vegas, and then I made a MFing pie!! I don’t really know why I was so compelled to make a pie, but I think it had something to do with making the crust and everything from scratch. It’s easy enough to just buy a frozen pie shell (not hating, I’ve used these many times before) But I like the task of making it work out. Plus baking kinda trips me out because it’s basically science, and I was very close to failing science in high school.
I went to the grocery store with the high hopes of getting my mitts on some fresh rhubarb, but I dunno if its because I’m in the desert – but there wasn’t any, and I didn’t really wanna dabble in the frozen stuff. I really wanted to take whatever looked good and turn it into a delicious crusty desert. So the giant pile of peaches were a beacon in the produce department. I grabbed like 10 of ’em, and then gathered up the rest of my supplies.
Also quick shout out to my girl Ina Garten. If I’m ever in doubt about a recipe I know she’s got the goods. Because she’s a bad biiiiiiiihhhhhh. So I leaned on her Country Peach Pie recipe.
So here’s what you’ll need:
3 cups of all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
2 sticks of COLLLLLDDDDD unsalted butter
1/2 cup ice water
8-10 soft peaches
1/2 cup of sugar
1/2 cup all purpose flour
squeeze of fresh lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
Turn your oven on to 425 degrees
Okay so I made the crust the night before so it had plenty of time to chill and do its thing, and also to make the second half of making the pie a little easier to plop it all together. Bust out your food processor and mix together the flour, sugar and salt. Then add in your chopped up butter. (I like to take the 2 sticks of butter out of the fridge and slice them up into smaller pieces, and then pop them back in the fridge or freezer for a few minutes to ensure optimal coldness. It helps with the consistency of the crust) Then toss in your butter and pulse it in your food processor until the butter is about pea sized. Transfer to a large bowl and start adding in the ice water. Use the 1/2 cup and adjust as you go, one tablespoon at a time. Kneed the dough until its blended to a nice sticky ball. Split it in 2, and flatten into discs and then wrap and put in the fridge overnight. Or at least 30 minutes if you’re doing it all in one day like a champ.
THE FILLING!!! THE GOOD STUFF!!!! I was on the fence about taking the skins off and then I realized what a nightmare it is to peel off the skins sooooo those bad boys stayed on. Call it lazy, or call it working with that I got. So I sliced the peaches up, added the squeeze of fresh lemon juice, and tossed them in the flour, sugar, spices mixture to coat em all up. Put this mixture in the fridge to let is all settle together and get friendly with the flavors.
Pull the discs of pie crust dough out of the fridge, and on a well floured surface – and start to roll the disc out to pie crust thickness. Let’s call it 1/4th of an inch?! Yes. Then transfer the crust to your pie plate. Add the peach filling, and put it back in the fridge while you work on the top of the crust. Then repeat with the second disc to create the top of your pie. I ended up slicing my crust into 1 inch strips to make a lattice crust (because I’d never done it before and I wanted it to look fancy.) But you can get creative with yours or straight up put it on top of your delicious pie filling and crimp the edges together with the bottom piece. Use a fork or your fingers to press the crust together around the edge.
Put your pie on a cookie sheet – to collect any over spillage while it’s cooking up – and place in your 425 degree oven. Bake it at this temperature for 10 minutes, and then reduce the oven to 375 degrees and continue to bake for 45-50 minutes or until the crust is a nice golden brown. Transfer to a cooling rack and let it settle before serving it up with some vanilla ice cream. It’s the best summer pie!!
Also note: I made this pecan pie for Jon because it’s always been his favorite (despite it not really being pecan pie season. Does pecan pie have a season? I feel like its a winter/ holiday thing. But I made him one because I’m the wife of the freaking century – and it turned out great- BUTTTTTT the big success here is that I’m pretty sure the peach pie took the cake in our house. He’s not much of a fruit pie kinda guy but I think I converted him with this peachy delight.