Saturday, July 13, 2013

Summer Favorite: Peach Pie

I make this peach pie once a year and it tastes like pure summer sunshine.  Baking this pie during the summer is best because that is when peaches are in season. 


1. First you need to peel the peaches and the easiest way to do this is to blanch them.  Blanching peaches loosens the skin and makes them very easy to peel.  This works best when you use very ripe peaches. Place the peaches in a pot of boiling water for about 40 second to 1 minute.

2.  After 40 seconds to 1 minute, use a slotted spoon to transfer the peaches from the boiling water into a bowl of ice cold water.  Leave the peaches in the cold water for about 1 minute and then transfer the peaches to a cutting board.

3.  Use a your fingers or a small paring knife to slip the skin off the peaches.

4.  Peel the skin off all the peaches and then remove the pits.  Slice the peaches into about 1/4 inch to 1/2 inch slices.

5.  Place the peach slices in a bowl.  Then add the 3 tablespoons of flour, 1/2 cups of sugar, 3 tablespoons of lemon juice, and the pinch of salt.

6.  Let the mixture stand for about 15 minutes, stirring occasionally.

7.  While waiting, you can prepare your pie crusts.  You can make a pie crust from scratch, but for this pie I used the ready made pie dough.  Place one pie crust in the bottom pie pan.  For the top crust I cut a cute design  in the dough and this also allows the pie to ventilate. 

8.  Pour the peach filling into the file crust and make sure it is evenly spread out. At this point you can cut up the 3 tablespoons of unsalted butter into tiny cubes and place them over the filling.  I ended up using only about 1 Tablespoon of butter because it looked like enough butter to me. 


9. Place the top pie crust over the pie and flute the the pie crust.  

10.  Bake in the oven at 425 degrees Fahrenheit for 55 to 65 minutes.

Ta Da!  The most delicious peach pie is done!


This pie is best served with a vanilla ice cream.  Enjoy! 

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