Perfect Peach Pie
I love pie, it is one of my most favorite desserts. Pies can be sweet or savory, filled with fruit or cream, sometimes they are sweet and savory. They are very versatile and can be altered to the baker’s tastes. Apple pie is easily in my top 3 favorite pies, but this year peach pie has been edging its way to number 1. While I prefer peach pie made with freshly harvested peaches, this recipe is perfect for fresh or frozen peaches.
This recipe also has my perfected pie crust. I have been working on this for a LONG time. Pie crust is supposed to be light and flaky. I could never get mine quite light or flaky enough. I also wanted my pie crust to have a very slight sweetness to it. Additionally, I needed my pie crust recipe to be able to yield 2 crusts that would fit into at least an 11” diameter pie dish.
Perfect Peach Pie
Ingredients
Pie Crust
- 2½ cups all purpose flour plus more for rolling crust out
- 1 tsp salt
- 1 Tbsp granulated sugar
- 6⅓ Tbsp unsalted butter cubed and chilled
- ⅔ cup vegetable shortening chilled
- >½ cup ice water
Peach Filling
- 3 lbs peaches thawed if frozen, skinned and sliced if fresh
- ¾ cup granulated sugar
- ⅓ cup dried tapioca pudding mix
- ½ tsp salt
- 1 Tbsp cinnamon
- 1 large egg whipped
- ¼ cup raw sugar
- ¼ cup unsalted butter
Instructions
Pie Crust
- In a food processor or blender, add in the flour, salt, and sugar, blend slightly to combine. Add in the butter and vegetable shortening, pulse on low until the butter and shortening begin to turn the dry ingredients into crumbles.
- A tablespoon at a time, add in the ice water while pulsing to allow the crust to come together. The dough will still be slightly crumbly. Do not add too much ice water or the crust will not be flaky.
- Take the crust dough out and place it on a sheet of plastic wrap. Wrap tightly and refrigerate overnight.
- The next day divide the crust in two and roll each out for the pie. You will want the crust to be no more than a half centimeter thick.
Peach Filling
- In a large bowl combine peaches, sugar, cinnamon, salt, and tapioca. Stir to combine. Pour the peach filling into the prepared pie crust in the pie dish. Take the ¼ cup unsalted butter and cut it into thin slices. Place around the top of the peach mixture. Lay the second pie crust over the top. Pinch the edges to seal the crusts together. Cut slits in the top and brush with the whipped egg. Sprinkle with raw sugar. Bake at 425°F for 20 minutes then cover the edge of the crust and bake at 375°F for 40-50 minutes. Remove from oven and let cool. Serve with whipped cream or ice cream.
What’s your favorite pie flavor? Is pumpkin pie one of your must haves for the holiday season or are you more of a fruit pie lover? This pie crust is also great to use in making chicken pot pie, or my favorite with Thanksgiving or Christmas leftovers is turkey pot pie. You can also freeze the pie crust and use at a later date as well.
Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.
