homemade peach pie.
Our grandmothers would be so proud! Coming from two families that love to cook, bake and eat, we enjoy dessert just as much as we do Mexican, Italian, or any other meal. While I would say our parents are really the chefs, our grandmothers are definitely the bakers and I have fond memories of walking into my Nana's house with the aroma of pie in the air. Among many different recipes she made, my summer favourite was always fresh peach pie. No matter where I try it from, I have yet to find a pie that comes close to the one my Nana used to make for me every summer, especially around my birthday. Today I noticed our basket of peaches was ready to be eaten and I had the afternoon off, so it seemed only fitting to try one of our grandmother's pie recipes. We haven't even cut it yet and I already know it's a winner because the first thing J said when he came home from work today was, "Mmm. It smells really good in here".
2 1⁄2 cups all-purpose flour
3⁄4 cup unsalted butter, cubed
1⁄4 cup vegetable oil
1⁄2 cup cold water
1 egg (for whites)
6-7 ripe peaches, peeled and sliced
2 tbsp lemon juice (fresh preferred)
1 cup granulated sugar
1⁄4 cup of all-purpose flower
Pinch of cinnamon
- MAKE THE DOUGH. Combine the all-purpose flour for the crust with the cubed butter in a stand mixer until it becomes pebbly. Then add the vegetable oil and cold water to the mixing bowl, combining all four ingredients together for about 2 minutes. Move the dough onto a lightly floured counter or butchers block and kneed it together for another minute with your hands.
Once the dough is well combined, cut it in half and shape each into a 5-6 inch disk. Wrap the two pieces in saran wrap and place in the fridge while you make the filling.
- FILLIN' GOOD. Preheat the oven to 425° F and lightly grease your pie plate. Combine the sliced peaches, flour, sugar and lemon juice in a mixing bowl. Carefully stir together the ingredients, gently folding the bottom ingredients into the middle of the bowl.
- LAYING FILLIN'. Once the filling is well combined, pull the disks out of the refrigerator and lay one on a lightly flour- dusted surface. Roll it out until it fits in your pie plate, and gently set it in, pushing the crust into the bottom and crevices of the plate. Pour the peach filling mixture on top, and evenly sprinkle with a pinch of cinnamon.
- Roll out the second disk and gently lay it on top, cutting excess edges carefully. In a small bowl, add some room temperature tap water and find a basting brush. Gently lift one side of the top layer of dough and brush water on the bottom layer, and then press them together firmly. Do this for the rest of the pie to ensure the upper and lower layers of dough stick together.
- MAKE IT PRETTY. Using your thumb and index finger of one hand (L), and your index finger of the other (R), gently move around the crust pushing your R index finger in between the thumb and index finger (L). This will give you a crimped pie crust. Cut a few slits into the top of the pie to ensure the steam can escape, being as creative as you would like. Using the same basting brush, brush egg whites across the top of the pie, ensuring the edge is well coated. Sprinkle with a pinch of sugar to finish it off.
- FINISH & SERVE. Bake the pie at 425° F for 15 minutes. Reduce heat to 375° F for 20 to 30 minutes, or until the pastry is golden and the peach filling is bubbling through the vents. Cut, serve, and enjoy!
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