It’s summertime so I’ve been all about the fresh fruit pies. Blackberry, Blueberry-Nectarine, and now Peach. These fruit pies are best served warm with vanilla ice cream. Mmm…. Pie à la mode. The filling is easy, really. Fresh fruit, sugar, flour, butter, fresh lemon juice. That’s basically it. The hard part is the crust. This is why people buy frozen or refrigerated crusts. Great in a pinch but isn’t homemade the absolute best? The homemade crust, even when it’s too crumbly and falls apart, is still delicious. I like the crust a little salty to play off of the sweet-tart fruit. Ice cream just takes it to the next level.
2½ cups all-purpose, unbleached flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
3-4 tbs ice water
Using your hands, a food processor, or stand mixer, mix the dry ingredients. Add butter and coat with flour before mixing. Mix until a coarse meal forms. You will still see pieces of butter. Add water one tablespoon at a time until dough sticks together and forms large clumps. Pat dough together in a ball, cut in half, and form two discs on waxed paper or plastic wrap. Chill at least two hours or over night. Remove from fridge 15 minutes before rolling. May be frozen for a few weeks. Thaw in fridge.
When I made the pate brisee last night I was planning on making a single crust peach and creme fraiche pie that I found on Martha’s site, alas, I changed my mind and thought I would attempt my second lattice top. LOL. I really think the dough needs to have an egg yolk in it to make it a bit stronger to endure the “weaving” of a true lattice top. I saw a pretty twisty lattice design in my (was my Mom’s) Better Homes and Gardens cookbook, but this dough wouldn’t have held up for that. It baked up deliciously puffy in a sort-of lattice top (no real weaving; I faked it) and I accept that. Practice and experimentation makes perfect, right? More pie!
Here is my twist on the peach pie recipe in my Better Home and Gardens (LOL! I typed Better Hoes and Gardens the first time!)
Buttercup’s Peach Pie
5 cups (6 small or 5 medium) sliced peaches, local and organic preferred
¾ cup sugar
3 tbs flour
¼ tsp fresh ground nutmeg
1 tsp fresh lemon juice
2 tbs butter (dotted on top of filling)
Splash of Cointreau or other orange liqueur
Mix it all together and throw it in the pie crust. Top with a second crust with vents or a lattice top. Easy as pie. Bake in a preheated 400° oven for 40-45 minutes. First 20 minutes in the lower part of the oven, last 20 minutes in the middle. This will bake the bottom pastry faster to avoid the dreaded soggy bottom. Time may vary as oven temps often do, so keep an eye out for the browning crust. Let cool on a wire rack. Tastes best served warm with vanilla ice cream, or fresh whipped cream, or straight up. NOM.
See pretty photos now?