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

2 tablespoons milk
2 tablespoons sparkling white sugar

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.

Pat the dough into a two 5″ disks, and smooth its edges by rolling it along a lightly floured surface like a wheel. Wrap in plastic, and refrigerate for 30 minutes, or for up to 2 days.
While the crust is chilling, prepare the filling. Peel the peaches; the best way to do this is to plunge them into boiling water for 30 seconds, then place in a bowl of cold water. Their peels will slip off easily. Pit the peaches, and slice them about 3/8″ thick.
Whisk together the sugar and thickener. Combine the peaches with the sugar mixture, vanilla, almond, salt, and lemon juice, mixing thoroughly. Set the filling aside.
Remove the dough from the refrigerator. If it’s been chilling longer than 30 minutes (e./g., overnight), allow it to warm up and soften for about 20 to 30 minutes. Flour a large work surface. Roll the dough into a 17″ circle.

Preheat the oven to 350°F.

Roll one of the dough disks in half, then in half again; this will make it easier to move. Pick the folded dough up, place it in a 9″ x 1 1/2″ pie pan. and unfold it, centering it in the pan. Spoon the filling into the crust.

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.

Remove it from the oven, and place it on a rack to cool overnight. If you don’t let it rest long enough, the filling will be too soft. Store, well-wrapped, in the fridge for 5 days, or freeze for up to 3 months.


Leave a Reply Text

Your email address will not be published. Required fields are marked *