Here’s a special summer treat – even the name of this scrumptious pie sounds delectable! It smells delectable while it’s baking and is a sweet, summertime treat when it’s done. Serve warm with a scoop of your favorite ice cream!
Ingredients:
1⅓ c. butter, chilled
4¼ c. all-purpose flour, divided
1½ tsp. salt
½-¾ c. water, very cold
8 Pittman & Davis Sweet Peaches
½ c. firmly packed light brown sugar
⅓ c. granulated sugar
1 tsp. ground cinnamon
⅛ tsp. salt
1½ tsp. butter, cut into pieces
1 large egg, beaten
1½ Tbsp. granulated sugar
Directions:
- Cut 1⅓ cups butter into small cubes; chill 15 minutes. Stir together 4 cups flour and 1½ teaspoon salt. Cut butter into flour mixture with pastry blender until mixture resembles small peas. Gradually stir in ½ cup cold water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more cold water as necessary (one tablespoon at a time). Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
- Preheat oven to 425ºF. Place 1 dough disk on a lightly floured surface; sprinkle lightly with flour. Roll dough to about ¼” thickness. Starting at one edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9″ pie plate, and unroll dough over pie plate. Press dough into pie plate.
- Roll remaining dough disk to about ¼-inch thickness on a lightly floured surface.
- Peel peaches and cut into ½”-thick slices; cut slices in half. Stir together brown sugar, ⅓ cup granulated sugar, cinnamon, salt, and remaining ¼ cup flour in a bowl. Add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1½ tablespoons butter. (NOTE: do not make this mixture ahead of time or it will become excessively juicy.)
- Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust and reserve. Crimp edges of pie. If desired, reroll excess crust to ¼” thick. Cut into 3″ leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1½ tablespoons granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
- Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
- Bake at 425°F on lower oven rack 15 minutes. Reduce oven temperature to 375°F; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.
