Fresh Peach Pie
Does it get any better, thatn fresh peach pie in the summer. I borrowed the crust recipe from www.nomoremrnicepie.com
Ingredients
All Butter Pie Crust
- 2 1/2 cups All-purpose flour
- 1 Tbs. salt
- 1 Tbs. granulated white sugar
- 16 Tbs. cold, unsalted butter equivalent of 2 sticks of butter
- 6 Tbs ice cold water may need up to 8 Tbs.
Peach Pie Filling
- 5-6 large yellow peaches, rinsed, peeled, pitted and sliced into thick wedges.
- 1 tsp. fresh orange zest
- 1 Tbs. fresh orange juice
- 2-3 Tbs. cornstarch
- pinch Pink Himalayan salt
- pinch cinnamon
- 3/4 cup light brown sugar, packed
Instructions
Pie Crust
- FIrst! cut your butter into small cubes and put back in refrigerator to keep cold.Whisk flour, sugar and salt in a large bowl.Add the butter cubes and using a pastry cutter or your fingertips (my favorite), cut or rub butter and flour mixture together until resembles coarse meal.Sprinkle about 6 Tbs.of the cold water all around and keep mixing until dough looks "shaggy" . Add just enough additional water so that mixture holds its shape and forms a soft dough.Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and place in refrigerator, for at least an hour before rolling out.
- Lightly flour a sheet pf parchment paper and roll out one disc to 12-14" diameter and about an 1/8" thick.Transfer dough to pie plate and carefully press it into plate,leaving about and inchof hang over.