I love this fresh peach pie. It’s one of my favorite summer treats. There’s summer in every sweet and tasty bite! You only bake the pie crust and then pour the sliced peaches and the sauce into the crust after it’s cooled. So the peaches are full of flavor and still firm since they are served perfectly fresh. Reserve only the best peaches for this pie – avoid over ripe ones that are mushy as well as under ripe ones that are crunchy.
I’ll include my favorite pie crust recipe as well. It’s from the Barefoot Contessa, and the directions are for a large food processor (I use the 12-cup capacity Cuisinart food processor.). But of course you can also adapt the directions to use a regular pastry cutter & bowl.
I hope you enjoy this!
Fresh Peach Pie
submitted by Erin
1 c. water
1 c. sugar
4 Tb cornstarch
2 Tb lemon juice
¼ c. butter
4-5 sliced peaches
Combine water, sugar, cornstarch, lemon juice, and butter and cook until thickened. Cool. Add peaches and put in pre-cooked pie crust.
Barefoot Contessa’s Pie Crust Recipe
(This makes two 10-inch pie crusts.)
12 Tbs (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp salt
1 Tbs sugar
1/3 cup very cold shortening
6-8 Tbs (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling for the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.