A little while after my baby girl was born, my sweet friend brought us an amazing dinner. This said dinner included an whole homemade peach pie. It was divine. Thankfully we were having our fellowship group over that night, so we served it as dessert topped with vanilla ice cream so we weren't stuck eating this entire delicious pie. It was just that, delicious. I love peaches, but I don't eat them enough. I should probably do something about that. I did just buy a few pounds of organic peaches per my son's request, so at least we have them in the house now. After reading through the directions, you may be overwhelmed, but that's just America's Test Kitchen speak, who really cares if your dough is rolled out to a specific size, not me. It is really a simple recipe, all about choosing good peaches and a nice flaky pie crust. Yum! I foresee a peach pie being made at my house in the near future!
Homemade Peach Pie
from The Complete America's Test Kitchen TV Show Cookbook
1 recipe double-crust pie dough (you could use the roll out dough at the grocery if you wanted to)
flour for work surface
2 1/2 pounds ripe peaches (6-7 medium), peeled, pitted, and sliced 1/2 inch thick
1 cup, plus 1 TBSP sugar
1 TBSP cornstarch
1 TBSP juice from one lemon
pinch ground cinnamon
pinch ground nutmeg
pinch table salt
1 large egg white, lightly beaten
Roll one disk of dough into a 12-inch circle on a lightly floured work surface, then fit it into a 9-inch pie plate, letting the excess dough hang over the edge; cover with plastic wrap and refrigerate 30 minutes to an hour.
Roll the other disk of dough into a 13 1/2 by 10 1/2-inch rectangle, then transfer to a parchment-lined baking sheet. Trim the dough to a 13 by 10-inch rectangle with straight edges and slice it lengthwise into eight 13-inch long strips. Separate the strips slightly, cover with plastic wrap, and freeze until very firm, about 30 minutes. *Note: You don't have to do a lattice crust on top, you could just put the second disk of dough on top and cut slits in the top to let steam escape.
Toss the peaches and add 1 cup of the sugar together in a large bowl and let sit, tossing occasionally, until the peaches release their juice, about 1 hour. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack and heat the oven to 425 degrees.
Drain the peaches thoroughly through a colander, reserving 1/4 cup of the juice. In a large bowl, toss the drained fruit, the reserved juice, cornstarch, lemon juice, cinnamon, nutmeg, and salt together until well combined.
Spread the peaches into the dough-lined pie plate and weave the chilled strips of dough over the top into a lattice. Let the strips soften for 5 to 10 minutes, then trim, fold, and crimp the edges. Lightly brush the lattice with the egg white and sprinkle with the remaining 1 tablespoon of sugar.
Place the pie on the heated baking sheet and bake until the top crust is golden, about 25 minutes. Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue to bake until the juices are bubbling and the crust is deep golden brown, 25 to 35 minutes longer. Let the pie cool on a wire rack until the filling has set, about 2 hours; serve slightly warm or at room temperature.
This is linked to It's a Keeper
This is linked to It's a Keeper