August 17, 2012

Classic Peach Pie

I imagine this will be my last summer pie. To be quite honest, it was also my first. This summer has flown by, like all things lately. Spending the past 7 weeks abroad, I was unable to witness this summers bounty, I have however, eaten my fair share of peaches, pluots, and nectarines since returning.  I spent last night with some dear friends enjoying the Seattle sun, relaxing on the beach, which seems to be rare in this part of the world. Families, children splashing, roller bladders and bicyclists racing by, trying to take it all in before the leaves fall and the rain begins. Before the sun sets at 4:00 pm, and we all begin to hibernate, which is now starting to make me feel a little sad. I am hopeful that summer will last well into September. That I will be able to enjoy my patio for a few more weeks. I am trying to take advantage of every opportunity to be outside.

This weekend I am heading to Deception Pass for some good old fashioned fun. Camping, hiking, eating and the like, it will be a splendid time indeed. I have a few pieces of pie left, that I could not pawn off on friends. Pie doesn't travel well, so it will be a nice treat for when we return. Mr. H had never experienced a peach pie, so I though it was important to introduce him to this glorious creature. Not too sweet, light and crisp. Juicy, as if you were biting into a sweet ripe peach, with a touch of savory melt-in-you-mouth crust. Flaky and delicious, this is my go to. I have been using this crust recipe for some time, adding a bit more sugar for sweet dishes, and less for savory. It was so extremely hot in my apartment yesterday, chilling the marble pastry board, and working very quickly, was the only way to deal with this fragile dough. Once the pastry is folded together, the peaches are all tucked and ready to be warmed, the magic begins. The only challenge to this recipe is waiting 3 hours for it to cool. I'm ever so impatient, and you'll always catch me digging in for a slice shortly after I pull it from the oven.

recipe adapted from Smitten Kitchen 
makes 1 - 9 inch pie 

3 cups of all purpose flour
3 tbsp sugar
1 tsp salt
2 1/4 sticks of unsalted butter, chilled and cubed
3 - 4 tbsp ice water
8 - 9 peaches, peeled and sliced
ice bath for peaches
1/2 cup white sugar
3 tbsp cornstarch
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp cream or milk for brushing

In a large bowl, combine the flour, sugar, and salt. Chop the chilled butter into cubes and add it to the flour mixture. With your hands, crumble the butter into the flour mixture until you have tiny pea size pieces. Slowly add the ice water one tbsp at a time, working it into the dough with your hands. The dough should start to come together. Continue to add water until the dough forms a round ball without crumbling apart. Divide the dough into two pieces. Roll them into balls and then flatten into disk shapes. Wrap in Saran wrap and place in the fridge for one hour. 

While the dough is chilling, fill a large pot with water and bring it to a boil. Slice a small x into the bottom of each peach. Once the water has boiled, place the peaches into the water and boil for 2 minutes. Remove from the water and place into an ice bath for one minute. Peel the skin off of the peaches by grabbing the corners of the x on the bottom. The skin should peel off nicely. If not, remove with a knife. 

Cut the peaches in half and remove the pits. Some of the pits will leaves some rough pieces in the center. Gently remove with a spoon, similar to removing the seeds from a melon. Slice the peaches 1/4 inch thick and place into a large bowl. 

In a small bowl combine with a whisk the sugar, cornstarch, cinnamon, and nutmeg. Pour the sugar mixture over the peaches and combine with a spoon. Let the mixture sit for 10 or 20 minutes.

Preheat the oven to 425 ºF. 

Remove one of the pie pastries from the fridge and place it onto a floured surface. Roll it out into a flat round circle. If the dough starts to stick to the rolling pin, use more flour. Once the dough has been rolled out, gently wrap it around the rolling pin to pick it up. Place it in the pie shell, and then press it out. Dont worry if the dough rips or tears, or you don't have enough to cover the shell. You can rip off pieces and mend the dough.

Fill the pie shell with the peaches and their juice. 

Repeat the same process with the second pastry dough. Place the second dough on top of the peaches. Pinch the top layer and bottom together with your fingers around the edge. Using a knife, run it along the outside of the pie plate to trim off the excess. With your pointer finger, make small indentations around the edge of the pie shell to seal the two together and make it look pretty.

Brush the top with either cream or milk. Make a few slices in the top of the pie shell with a knife to allow steam to escape.

Place the pie in the oven and bake at 425ºF for 20 minutes. Reduce the heat to 375ºF and bake for 30 - 40 minutes, or until brown on top and bubbly. If the pie shell starts to brown to fast, cover the outside rim with tin foil. Once the pie is done, remove and let cool for 3 hours, to let the juices absorb into the peaches. Serve with vanilla ice cream or whipped cream. Store in the fridge for up to a week. If you would prefer to freeze the pie, do so before baking. 


  1. Oh this looks delicious! I love the sound of a peach pie but I have never tried one. It was always up there with cherry pie for me, but thankfully I got to taste one of those in the US not long ago. I would love to give this a try!

    1. Oh my, cherry pie is also another favorite of mine.

  2. This looks heavenly. Can you believe I haven't had a peach OR an apple in 4 years?! The IBS diet I follow has them both as off limits. It's a tragedy, isn't it?! Either way, I still love to drool over them both, especially in pie form :)

    1. Wow - 4 years. I'm not sure I could do it.

  3. I tried your recipe today and the pie was absolutely perfect. Got a basket of fresh peaches at the local farmers' market. Thank you, best peach pie ever! It's all gone already.I recommend this recipe!