Fresh Fruit Pie
Peachy Keen
It’s always a great time to make a pie! Fruit or squash, I’ve got my eyes on pies. You can easily substitute the peaches in the recipe with your choice of filling. Although filling can be fairly straight forward to make, deciding which type of pie crust to make can be an endless debate. All butter, butter and lard, butter and leaf lard, vinegar or no vinegar. Well this modified King Arthur Flour recipe with an egg is my go to pie crust recipe. The egg in the dough guarantees a nice flaky crust.
Butter and Egg Pie Crust Recipe
12 1/2 ounce all purpose King Arthur Flour
1 1/2 tsp salt
12 ounces unsalted butter, cut into pats
2 large eggs
1 1/2 oz milk, or enough to make a cohesive ball
Fresh Peach Filling
6 cups fresh peach slices (about 8-10 peeled peaches, sliced)
3/4 cup sugar
4 to 6 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1 teaspoon lemon juice
Topping
2 tablespoons milk
2 tablespoons sparkling white sugar
Instructions
Cut cold butter into cubes. Whisk together flour and salt. Place butter, flour, and salt into a food processor. Pulse 5 times and add in the eggs and milk. Add just enough milk to make the dough cohesive. It should hold together easily, and not feel at all crumbly.
Preheat the oven to 350°F.
Roll the send disk of dough. Option one, place on top of the pie, crimp edges, and cut slits to vent. Option two, roll the dough and cut into shapes to place on top of the pie.
Brush the crust with milk or cream and sprinkle with granulated or coarse white sugar, if desired; this will add a touch of sweetness and delightful crunch.
Place the pie on a parchment-lined baking sheet, to catch any spills. Bake it for 30 minutes, then tent it lightly with aluminum foil. Bake for an additional 90 minutes, until the filling is bubbly and the crust is golden brown.
