Wednesday, August 28, 2013

Peach Pie Time

It's peach season and we can't seem to get enough of them. Last weekend SP stopped at the Farmers Market and picked up a box of peaches from Dawson's Orchards. With so many juicy, ripe peaches, we of course decided to make our annual late August/early September Peach Pie.
This year, I remembered to use my fluted dough cutter to make the lattice strips extra pretty.We had one edge with a lot of dough and we must not have crimped it tightly enough because as the pie baked, the dough slowly fell backward over the edge of the pie dish. For the first time, we had some peach juice bubble up and over the edge of the pie, so it was a good thing we put the pie on a cookie sheet.
Just as delicious as the first two times we made it.
What we've learned about baking peach pie:

1. Make sure you have all the ingredients. Don't be like us and assume you have everything only to discover Saturday night at 9:30 pm, after you have been to both Walmart and Market District, that you do not have shortening for the crust.

2. Thoroughly chilling the dough (overnight) and keeping the dough chilled is very important.

3. Brushing some beaten egg over the bottom and sides of the crust before pouring in the filling helps keep the bottom crust crisp and not soggy.

4. Do not pour in your peach filling until the lattice is ready to be transferred on top.

5. Cut and weave the lattice top on a piece of parchment paper, refrigerate/freeze it for a bit to firm it up, then transfer it onto the top of the pie and crimp the edges. Brush the edges & lattice with beaten egg.

6. Bake it in the lower third of the oven at 400 for half an hour then at 350 for another half hour+ and be sure to have a cookie sheet underneath to catch drips.
With three of us eating the pie, it only lasted 3 days. This pie is so tasty that I want to bake another one this weekend while the Farmers Market peaches are still ripe & juicy & full of flavor.

The crust: Flaky Pastry Dough from The Joy of Cooking found here
The filling: from Fine Cooking here

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