As fall comes we are nearing our last chance to enjoy some of those traditional summer foods...until next year, at least. This awareness spurred me on to test out a peach pie recipe last weekend with some wonderful peaches from a local produce market. I chose a recipe for crust that I've made before and enjoyed and I used a recipe for filling that I picked up when I bought the peaches. They worked well together, but then again with pastry and fresh peaches, how could you go wrong?
All Butter Pie Pastry
2 1/2 c. all-purpose flour
1 t. salt
1 T. sugar
16 T. (2 sticks) cold, unsalted butter cut into 1/2" pieces and frozen for 10 minutes
3T. sour cream
1/3 - 1/2 c. ice water
1. Process the flour, salt, and sugar in food processor until combined, about 3 seconds. Add butter and pulse until butter is the size of large peas, about 10 second pulses.
2. Using a fork, mix sour cream and 1/3 c. ice water in small bowl. Add half of the mixture to the flour mixture. Pulse for 3 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if the dough is floury, dry, and does not hold together, add 1-2 T. ice water and process.
3. Turn dough onto work surface. Divide dough into halves, wrap in plastic wrap and refrigerate 1 hour.
4. Roll out dough onto parchment paper. Fill bottom of pie pan and refrigerate 20-30 minutes or until cold. Fill pie plate with peach mixture (see below). Roll out top crust, place on pie and seal edges. Cut 4 2-inch slits and brush with beaten egg white. Sprinkle a little sugar on top and bake 40-50 minutes @ 400.
4 c. sliced fresh peaches (about 6)
1 t. lemon juice
2/3 c. sugar
3 T. flour
1/4 t. cinnamon
Slice peeled peaches and mix in lemon juice. (I blanched them to make them easy to peel.) Mix sugar, flour, and cinnamon and pour over peaches. Mix gently.
I mixed up the dough and refrigerated it while making the filling. I learned that one key to good pie crust is making sure the butter stays cold. So, if the crust gets difficult to work with, refrigerate it for a few minutes to let the butter firm up.