Tuesday, July 31, 2012
Rustic Peach Pie
I like my homemade Thanksgiving pies to have perfect top and bottom crusts with perfectly crimped edges. Yet, my summer fruit pies tend to be rustic and free-form and anything but fussy. No doubt my pies reflect my feelings and summer is way too fun and relaxed to worry about perfect edges on a pie! The choice of fruit also changes with the season. Although apple pie is my favorite and mandatory on my holiday table, I keep those flavors for autumn. Summer is about sweet peaches or plump berries and I let the choice of filling be dictated by whatever is ripe and fresh at the farm stands.
For the Crust:
2 Sticks unsalted butter cut into 1" pieces
2 1/4 Cups all purpose flour plus extra for rolling out the dough
1/4 Cup sugar
1 Tablespoon baking powder
1 Scant teaspoon salt
1/2 Cup ice water
For the Filling:
6 Ripe peaches, peeled and sliced
1 Teaspoon lemon juice
2 Tablespoons all purpose flour
1/4 - 1/2 Cup sugar (see below)
Pinch of salt
In a bowl, combine the sliced peaches along with the lemon juice, salt, flour and 1/4 cup of sugar. Because peaches can vary greatly in sweetness, you should taste them at this point and decide if you want to add part or all of the additional sugar.
Roll out the dough approximately 3" larger than your pie pan and drape the dough into the pan. Pour in the peach filling and fold the edges of the dough into the pie. Place the pie pan on a baking sheet to catch drips and bake in a pre-heated 350 degree oven for 45 minutes or until the crust is a light golden brown. Allow to cool to room temperature before slicing. Makes approximately 8 servings.