There is something about making a fruit pie that makes me feel like my grandmother and a domestic goddess all rolled into one. Fruit pies are so homey and comforting, but since they've been surpassed by the cupcake, the cake truffle, the cookie...they also feel a bit exotic.
Peaches are probably my favorite part of Texas summers. (Actually, they might be one of the only redeeming things about Texas summers!) This year I decided to try a pie that I've wanted to make for 12 years. And, let me tell you, I won't wait 12 more to make another one. It was delicious!!!
We received a Williams-Sonoma Pies & Tarts cookbook for our wedding over 12 years ago. I always get seduced by the cherry and pumpkin pies....but not this time.
For the crust, I decided to give a new recipe a try and it was a winner. It comes from The King Arthur Flour Baker's Companion. It was THE BEST piecrust I've ever made...and I was pretty happy with the one I had been using, so that's saying something! :)
Texas Peach Pie
(modified from my old William-Sonoma's Pies & Tarts cookbook)
pie pastry for a double crust pie (recipe follows)
6 cups peeled, pitted and sliced Texas peaches (ok...or another state's peaches if you must)
2 TBSP fresh lemon juice
1/4 cup all-purpose flour
2/3 cup sugar
1/4 tsp salt
pinch freshly grated nutmeg
2 TBSP unsalted butter
beaten egg
sparkling sugar
Preheat oven to 425. Roll out dough for bottom crust and line a 9" pie pan. (Optional: brush bottom crust with lightly beaten egg white...it works to prevent a soggy crust!) Roll out dough and cut into strips for a lattice top and set aside.
Place peaches in a bowl. Sprinkle with lemon juice and toss to coat. In a small bowl, stir together the flour, sugar, salt and nutmeg. Add to the peaches and stir gently to combine.
Pile the fruit into the dough-lined pan. Dot with bits of butter.
Use the strips to make a lattice top. Brush beaten egg on top of lattice and sprinkle with sparkling sugar.
Bake for 25 minutes, the reduce heat to 350 and bake about 25 minutes longer, until bubbly and top is browned. You may need to cover the edges during baking...I did.
{See that marble pastry board? A gift from my dad...perfect for rolling piecrusts!}
For the crust:
(modified from The King Arthur Flour Baker's Companion)
2 & 1/2 c. unbleached, all-purpose flour
1 tsp salt
1/2 c. cold shortening (Crisco)
1 stick unsalted butter
1/4 to 1/2 c. ice water
Reserve a few tablespoons of flour, set aside. Whisk together remaining flour and salt. Cut in the shortening until it is crumbly.
Place the reserved flour on work surface and coat butter in it. Use a rolling pin or your hand to flatten the butter until it is about 1/2 inch thick. Break the flour-coated butter into 1 inch pieces and mix into the dough until it is evenly distributed.
Sprinkle water over the dough while tossing with a fork just until it is easily squeezed into a ball. Flatten into 2 disks, wrap in plastic wrap and refrigerate 30 minutes.
On a floured surface, roll each disk into a 12 x 9" rectangle (approx). Fold into thirds, like a letter, then fold again in thirds to form a square. Wrap both pieces again and refrigerate 30 more minutes.
After 30 minutes, let rest at room temperature for 5 minutes, then roll out to the size needed.
{One small side note...that ice cream is Haagen Dazs 5 Ingredient Vanilla...AMAZING!}
I can't wait to see what you all came up with!!! Please take some time and go check out the others participating in FOTM. :)August's Flavor-of-the-Month theme: Pucker Up! Lemon, Lime or a combination...oh, the possibilities! Anyone can join in, please do!
Thank you so much for participating....or even if you didn't, thanks for visiting!
Here's where you link up...
(I'm new at this, too...here's hoping it works!)
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