Peach Pie

Cinnamon Peach Pie
Cinnamon Peach Pie

Stop the presses.  Stop what you’re doing and stare!  I made

Peach Pie

Yes, that’s right, he who does not bake made a pie.  He who finds the depths of dessert dark and dangerous prepared a perfect peach pie.  I made this pie last week and I still can’t believe it. 

If you have ever wanted to make a pie, I have proven anyone can do it.  Here’s how!

 Making Peach Pie

The biggest problem with making a pie of any sort is that it’s not exactly quick.  You have to make the dough, then chill the dough, then make the filling, then roll out the dough, the fill the pie, then top it, and then you have to wait while it bakes.  Then you have to let it cool.

Still, your patience will be rewarded.  This pie is waaay better than anything you’ve had at the store.

You will need:

  • 2 cups of flour (plus more for bench flour)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 sticks + 4 tablespoons unsalted butter
  • 1/2 cup cold water
  • 5 peaches, peeled and sliced
  • 1 tablespoon vanilla
  • 1 tablespoon cinnamon
  • 1 cup sugar
  • 2 ounces vanilla schnapps
  • 1 egg

Make the crust

In a mixing bowl, sift together the flour, salt, and sugar.  Then take the butter out of the refrigerator (don’t let it get warm or the crust won’t be flaky) and slice the butter into tablespoon pieces.  Add them into the mixing bowl and incorporate into flour until you have pea sized chunks of butter surrounded by flour.  You can do this with a large whisk, a dough cutter, or you can make sure the butter is covered in flour and pinch it together between your pointer finger and thumb until it breaks apart.  The dough cutter is by far the easiest.

Once you have pea sized chunks, start adding your very cold water a tablespoon at a time (and when I say a tablespoon at a time, I mean a tablespoon at a time.)   After you add the water, mix the dough together with your hands or a wooden spoon.  You may not need all the water and  be careful, the dough will come together quickly!  It will be too dry, then too dry, and then perfect, and then too wet.

Once the dough looks like a pie crust from the store (it should be blonde in color and like playdough), cut it in half, wrap both ends in plastic wrap and put it in the refrigerator for at least 30 minutes or up to several days.

Make the filling

Next, it’s time to make the filling.  Put a skillet over medium heat, cut the butter into tablespoon sized chunks, and melt it in the pan.  Add the peaches, vanilla, cinnamon, sugar, and schnapps.  Cook for 4-5 minutes or until the peaches start to give off their juices.  Let it cool before making the pie.  

Do this either the day you plan to bake the pie or the night before.

Make the pie

Preheat your oven to 350 degrees.

Once the dough has rested 30 minutes or more, flour your rolling surface with a little extra flour to prevent sticking.  Take out one piece of dough from the refrigerator and roll it into a circle that will more than cover the bottom of your pie plate.  Do this by putting your rolling pin in the middle of the dough and rolling outward.  Turn the dough and repeat until you have a circle.

Fold the dough in half and move to the pie plate.  Then fill with peach filling until the peaches are level with the top of the pie plate.

Roll out the top half of the dough and lay on top of the filling.  Using a fork, crimp the edges to seal the pie.

Then, beat the egg with a tablespoon of water in a bowl to make egg wash.  Brush the egg wash over the pie.  This will give you a lovely golden brown crust.

Next, cut several slits in the pie to let steam escape.  You can top the pie with a little more sugar if you would like.  Finally, wrap the edges you crimped in aluminum foil to keep them from burning.

Bake the pie 15 minutes and then remove the foil.  Bake another 10 or until the pie is golden brown.

Wait until the pie is cool if you can and then enjoy!

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