Peach pie has always been one of my favorites, though i’ve never actually made it until now! I’ve tasked myself to make a number of “Summer” recipes and this was one of them! The sweetness and ripeness of the peaches grown in the summer make this pie droolingly delicious! Find the Summer peach pie recipe below.

FILLING

About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar (or use 1/3 cup for a sweeter pie)
1/4 cup light brown sugar (or use 1/3 cup for a sweeter pie)
1/8 teaspoon ground cinnamon
Few gratings of fresh nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch

1.  Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes.

   2. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler and curse the person who made you waste your time with poaching fruit. 

   3. Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, nutmeg, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.

   Thank you to smittenkitchen.com for providing this recipe.

CRUST

2 cups flour

1 tsp salt

1/2 cup cold water

2/3 cups shortening + 2 tablespoons

1 tsp sugar (optional)

1. Mix flour, salt and sugar in a bowl. Add the shortening to flour mixture and use dough cutter to cut through the shortening until you get to a pea size consistency.

2. Sprinkle with water a little at a time while mixing until the dough is moist. You may need more or less water. Gather dough together and roll out on a floured space.

3. Roll dough out making a circular shape that’s 1/4” thick. Line pie dish with pie dough and prick the bottom of dough with fork randomly around the dough. This helps the dough to bake evenly.

CRUMBLE TOPPING

1/2 cup all-purpose flour

6 Tablespoons salted butter (slightly melted)

1/2 teaspoon ground cinnamon (optional)

1. Combine the flour, sugar and melted butter in a bowl. Add cinnamon if desired. Combine the mixture with a spoon until it has formed crumbs.

2. Store in the refrigerator until ready to use. Then evenly spread across the pie.

ASSEMBLE & BAKE

Preheat: Oven to 425 degrees

1. Place pie dough in pie pan and create your shell. Prick the dough with a fork for even cooking

   2. Add peach filling and cover with your crumble topping and other decorations.

   3. Bake pie for about 20 minutes in the preheated oven (425 degrees), until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.

   4. Let pie cool for three hours at room temperature before serving. Let pie fully cool to completely thicken. Pie can be stored at room temperature or in the fridge.

Enjoy this delicious summer peach pie staple before the summer is gone! You won’t regret it!

From my house to yours, enjoy!

-Sydney