Tuesday, August 14, 2012

sunday sweets {peach pie}

I've been quite vocal about my obsession with anything and everything peach right now, so it should come as no surprise that I've made this pie twice in the last week {get over it}. When we were driving up to New York we stopped in South Carolina for gas and there was a peach stand on the side of the road. My mother, having forgotten to purchase peaches at the farmer's market in Georgia, decided she had to have them right then and there, so we bought a bag full. There's always a moment after purchasing a whole bag of produce where you think "what am I going to do with all of this?" Fortunately, were were heading up for my shower, and dessert still had not been decided upon, so I thought a pie bar would be appropriate. And thus, the peach pie came about, and was so good that I made another one this Sunday for a couple of friends. Needless to say, it was a hit.


About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon ground cinnamon
Few gratings of fresh nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch
one egg with a splash of cream for an egg wash

Preheat oven to 425.

After making your dough {or pulling it out of it's box, either way is fine}, roll it out and arrange the bottom crust in your pie dish, allowing excess to drape over the sides.

Peel your peaches. If some are not completely ripe, you may want to poach them in boiling water, remove and place in an ice water bath, then peel. This just helps to loosen the skin, making it easier to peel. Otherwise, use a paring knife. Once peeled, remove the pits and cut into 1/4"-1/3" pieces and place in a bowl, add the lemon juice.

In a separate bowl combine all dry ingredients. Add the dry ingredients to the peaches and mix carefully, preferably with your hands, until fully combined. Pour mixture over pie crust. For the top crust, you can make a lattice, cutting the dough into straight lines and overlapping into a basket weave. This is optional though, the pie is just as good without a lattice topping, I promise. Before placing in the oven, brush an egg wash over the dough, which will make it brown when baked.

Bake at 425 for 20 minutes, reduce heat to 375 and bake for an additional 30 minutes, or until crust is brown and filling is bubbling. Enjoy!

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