DIY Perfect Peach Pie
The peaches from the local Farmer's Market are always fabulous! This year there is a new vendor who has 45 varieties of peaches. She is a peach expert. She tells me a new variety is available every two weeks. So far the peaches have been juicy and super sweet. We love their flavor and couldn't wait to make a peach pie. We're lucky enough to have wonderful fruits and veggies that are organically grown from the local farmers. This is a weekly must do for me!
This pie recipe that is awesome too! It's not too sweet or too tart, just the sweetness we love. And the crust is always fabulous...so flaky and buttery even though I always use almond oil instead of butter. I put this recipe together after reading many recipes. This is my version of a delicious peach pie!
SERVES: 8-10 depending on size of piece
PREP TIME: 30 minutes
COOK TIME: 45 minutes
INGREDIENTS:
For the filling:
2 1/2 pounds of fresh peaches (I used 7 nice sized peaches)
2 t lemon
3/4 C brown sugar
5 tablespoons cornstarch
1/4 t cinnamon
1/4 t nutmeg
1/8 t salt
1/4 t vanilla
For the pie crust:
1 1/4 cups flour
1/2 teaspoon salt
2 tablespoons COLD water
1/3 cup walnut oil
Milk for brushing on top of the crust to give it a shine
PREPARATION:
1. For the crust, mix the flour and salt together. Add the walnut oil and mix with a fork. Sprinkle 2 tablespoons of COLD water over the mixture and mix together with a fork. Form into a ball and roll between 2 sheets of wax paper with a rolling pin, forming a circle. Roll it thin to cover the bottom and sides of your pie plate. This makes enough for the bottom of a 9" pie plate. Make another batch for the lattice work topping. Spray the pie plate with cooking spray. Remove the bottom layer of wax paper and, keeping the wax paper on the top layer, place the crust into the 9" pie plate and press down flat. It should just fit inside. Remove air pockets by poking the dough with a fork. Place the crust in the refrigerator while you make the filling. Place the second circle of dough in the refrigerator keeping the wax paper on the top and bottom.
2. Wash and dry the peaches and slice into 1/4" slices. Place in a large bowl.
3. Meanwhile, mix the brown sugar, cinnamon, nutmeg, salt and cornstarch together in a small bowl. Pour over the peaches and carefully mix. Add the lemon juice and vanilla. Thoroughly mix all of the ingredients and place inside the bottom pie crust.
4. Preheat oven to 400*F. Take the remaining rolled out pie crust and cut it into 1/2" strips for the lattice work top. Add one strip at a time and make sure it attaches to the bottom layer of crust. Add the second layer of crust perpendicular to the first layer.
5. Brush the top with milk and place in the preheated oven for 45 minutes. The pie is done when the crust turns light brown. Cool on a rack.
Bon appetit,
Tom and Anita
DIY Perfect Peach Pie
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