Mika’s Peach Pie

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(Original Post Date:  June 22, 2010)

So as a follow up to my recipe on Peach Jam, here’s another favorite peach recipe.  This pie goes really nicely with a big scoop of vanilla ice cream.

Peach Pie Filling:

  • 4-5 c. sliced, peeled peaches
  • 2 T. lemon juice
  • 1/4 c. flour
  • 1/4 c. cornstarch
  • 1 c. sugar (+ an extra 1/2 c. of sugar if needed)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt

Peach Pie Crust:

  • 1 c. unsalted butter, 2 sticks
  • 2 c. flour
  • 1/2 c. wheat flour
  • 1/2 c. cornmeal
  • 4 T. sugar
  • 4 T. reserved peach juices

Add-ons:

  • 2 T. sugar for sprinkling
  • 1 egg, beaten

1.  To peel the peaches, bring a large pot of water to a boil.  Blanch each peach for 30-45 seconds, then drop into an ice cold water bath.  The peels should easily slip off.  Remove the pits, and slice, placing the prepared peaches into a large bowl.  Once you are finished, drain off any extra peach juice, and reserve.

2.  Place all crust ingredients except peach juice into the work bowl of a food processor, pulse until the texture of cornmeal.  Add the peach juice, 1 T. at a time, pulsing each dose of juice, until the crust is moist enough to come together. Put the crust into a plastic ziploc bag, and place into the refrigerator until ready to make the pie.

3.  Combine the sliced peaches with the remaining filling ingredients, and stir to combine.  Drain off any juices.  If the peaches are sweet, then your filling is ready.  If your peaches were a little on the sour side, you might want to add an extra 1/2 c. of sugar at this point.

4.  Preheat the oven to 450 degrees.

5.  Roll out 2 pie crusts between sheets of waxed paper.

6. Line the pie pan with the first crust, then brush the bottom with the beaten egg mixture.  Add the filling to the pie crust with a slotted spoon (you want mostly the peaches, not the leftover juices from the bowl).

7.  Cover the pie with the second crust, then crimp the crusts together.  Brush the top of the crust with the egg mixture, and sprinkle with sugar.  With a knife, make several slits across the top for steam to escape during baking.

8.  Set the pie on top of a foil lined cookie sheet to catch any juices.  Bake for 10 minutes at 450 degrees.  Then, reduce the heat to 350 degrees, and bake for 45 more minutes.  Check on the pie every 10 minutes (through the window – try not to open the oven door).  If the crust edges are browning too much, cover the edges with strips of aluminum foil.

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