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Peach Pie

Trader Joe's had the most beautiful looking California Yellow peaches! They were screaming, "PIE" at me in the store, so what could I do? I tried to make the filling with the same ingredients my mom used to use.

Crust

2 2/3 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces (1 cup)
1/2 cup ice water

Mix all dry ingredients in bowl of a food processor. Add butter and pulse. Add ice water in a stream. Pulse only until dough starts to form a bowl. Make one larger ball and one slightly smaller ball of dough. Wrap in plastic wrap, and chill for at least 30 minutes.

Roll out larger ball of chilled dough into a circle 2 inches larger than pie plate. Trim edges so there is 1 inch hanging over all the way around. Chill again while you prepare filling.

Filling:

3/4 cup granulated sugar
1/2 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg (optional)
8 medium peaches (peeled and sliced)
1 teaspoon lemon juice
1 beaten egg + 2 t. water for an egg wash

Mix together dry ingredients (flour, sugars, spices) in a large bowl. Stir in sliced peaches and lemon juice. Toss well, and place in pie shell.

Peach%20pie%208-10%201.jpg

Roll out top crust into a circle 2 inches larger than pie dish. Tuck top crust under bottom crust edges on edge of pie plate. Crimp all the way around. Cut 4 or 5 slits for steam. Chill again.

Peach%20pie%208-10%202.jpg

Brush pie with egg wash and bake in pre-heated 375 oven for 40 minutes. Cover edges with foil, and bake another 10-25 minutes until golden brown.

Peach%20pie%20half.jpg

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This page contains a single entry from the blog posted on August 9, 2010 6:52 AM.

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