farm fresh peach pie

It is officially August.  Where has the time gone?

Last week, while busting out some physics homework, I had a craving to get down and dirty in the kitchen with a good recipe and a cup of jasmine green tea.  Ian had a similar craving (minus the tea).  We brainstormed for while about possible things to make.  Muffins? Cookies? Brownies? Pie?

Yeah. Let’s go with the pie. Peach pie. Better yet, let’s make the crust from scratch and hit up the farmer’s market right now to pick up some fresh peaches.

Holy yum.

The Crust:
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter
4 to 5 tablespoons cold water

Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.

For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.

For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F. for 8 to 10 minutes or until lightly browned.

The Peach Filling:
2 lbs of fresh peaches
2 tablespoons brown sugar
2 tablespoons all-purpose flour

Toss the thinly sliced peaches with the brown sugar and all purpose flour until evenly coated. Make a hearty layer of peaches into the pie crust.

Cook for 45 minutes, or until crust is golden brown, and the peach filling has softened.

Serve with a big scoop of ice cream and take a deep breath. Nothing tastes more like summer than fresh peach pie.

 

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