Peach Pie (100th post!)

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This is my 100th post!!! I thought I’d never get here!  Isn’t it fitting that my 100th blog post is about pie and this blog is called “Easy As Pie”?  🙂

 

This year I didn’t get around to making nearly as many pies as I normally do.  But, I did manage to make a few strawberry pies and this peach pie so far.  I’m sure I’ll make a few more closer to the holidays, but I usually make several throughout the summer with the seasonal fruit.  No matter though, this peach pie was delicious enough to put all the other pies that I didn’t make out of our minds.

A note on the pie crust that I always link to – I divide it into 2 portions instead of 3 that way I don’t have to worry about having a skimpy crust since I almost always make deep dish pies.  And, I’m able to make something delicious with the extra dough that gets trimmed away.  You’ll have to stay tuned to see what it is!

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If you use a regular depth pie dish, use one less peach and 1/2 cup sugar.

Deep Dish Peach Pie

Ingredients:

pie crust dough for a double crust pie {I use this recipe}

about 6 large ripe peaches {or about 5 heaping cups}, sliced very thin

3/4 cup sugar

2 heaping tablespoons flour, plus more for rolling

pinch of salt

2 tablespoons butter, cut into small 1/4″ pieces

Directions:

Prepare and refrigerate the dough as directed.

Preheat oven to 425 degree.

Wash, peel, and thinly slice the peaches and place them in a large bowl.  When you have enough peaches to equal approximately 5-6 cups, add a pinch of salt and dump on the sugar.  Let set for a few minutes to allow the peaches to get juicy.

Take the dough out of the fridge and flour a clean work surface and rolling pin.  Take one portion of dough and roll it out into a circle that is about 2 inches larger than your pie dish. Don’t roll it much thinner that 1/4″.  Add more flour as you go if needed.  Rips and tears are fixable – just patch, reshape, and press it back together with your fingers.

Carefully flop the dough circle into the dish.  This transfer is easily done if you roll the dough out on a piece of parchment, wax paper, or silicone mat on the work surface.  Then, you just lift and flip the mat over and peel it away when the dough is over the dish.  Once the dough is over the dish, adjust it to fit smoothly against the sides.

Set it aside and grab the bowl of peaches.  Add the 2 heaping tablespoons of flour to the peaches and sugar and give everything a gentle stir.  Pour the fruit evenly into the prepared crust.  Dot the layer of fruit with the 2 tablespoons of cut up butter.

Set it aside and roll out the top crust the same way as the bottom.  Flip it over onto the pie.  Trim away the excess top and bottom dough with a small knife, leaving about a 1/2″ border.  Reserve the scraps of dough buy gathering into a ball of dough, wrapping with plastic wrap and storing in the fridge {post coming soon with more info}.  Tuck and crimp the border of dough however you like, just be sure to create a sealed edge all the way around.

before going in the oven

before going in the oven

Cut vent holes in the top however you like {I used a star cookie cutter in the center and slits made with a knife}.  Cover edges with foil.  Bake for 20 minutes at 425.  Then, leaving the pie in the oven, reduce oven temp to 350 and bake 30-40 more minutes.

Allow to cool several hours before serving.

Enjoy!

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