See Also: Desserts · Pies and Tarts
Peach Pie
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This recipe works for all fruits, especially apricots and nectarines. For "peaches and cream" just before serving each slice, pour a just a little half and half or heavy whipping cream over each slice. (or French vanilla ice cream, melted.)
2 cups all purpose unbleached flour
1 teaspoon fine sea salt
pinch of freshly grated peppercorns
3/4 cup real butter, unsalted
1/2 cup very cold water
4-6 cups fresh, ripe peaches, peeled and sliced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup sugar, more or less
1/3 cup flour (add 1 tablespoon if peaches are very juice, reduce 1 tablespoon if peaches are very dry)
1/2 teaspoon cinnamon
1/2 teaspoon real vanilla
1/4 teaspoon sea salt
First make the crust. In food processor with steel chopping blade in place, combine the flour, salt and pepper Add the cold butter and process just until the butter is cut into small chunks. Add the water, and process only until the dough wants to form a ball. Divide the dough into two parts, one slightly larger than the other. Roll out the larger one and place into bottom of a glass or ceramic pie plate.
Preheat oven to 450 degrees. In batter bowl, combine the ingredients for the filling, and then pile onto the bottom crust. Roll out the top crust, and place on top, cutting steam vents. (or produce a lattice top crust) Place the pie into microwave oven on high for 10 minutes, then into preheated oven, which you turn down to 375 and bake the pie for 30 - 40 minutes, or until crust is brown and fruit is cooked. Allow the pie to stand at least 30 minutes before slicing.
Recipe created 1995-08-14.
