Country Peach Pie

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

135

minutes

TOTAL TIME

215

minutes

SERVINGS

8

servings

PREP TIME

135

minutes

TOTAL TIME

215

minutes

SERVINGS

8

servings

Adapted from foodnetwork.com

Ingredients

  • For the crust:

  • 3

    cups all-purpose flour, plus more for dusting

  • 2

    tablespoons sugar

  • 3/4

    teaspoon salt

  • 2

    sticks cold unsalted butter, cut into small pieces

  • For the filling:

  • 4

    pounds peaches, peeled and cut into wedges

  • 3/4

    cup plus 1 tablespoon sugar

  • 1/4

    cup all-purpose flour

  • 1

    tablespoon fresh lemon juice

  • 1/4

    teaspoon ground cardamom

  • 1/4

    teaspoon ground cinnamon

  • 1/8

    teaspoon ground allspice

  • 2

    tablespoons unsalted butter, cut into small pieces

  • 1

    large egg

Directions

Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour. Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices. Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers. Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes. Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.

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