Last week, Jasmine was visiting me and she bought us some peaches. And like a dufus, I let them get a bit mushy. What tastes more like summer than peaches?
I only had two worth saving, and what I really wanted was a peach pie. So I dug out one of my mini pie pans and figure out a peach pie for one large peach or two small.
I wanted the peach flavor to be front and center, so I didn't add any other spices. Feel free to customize that!
Simply Peach Pie
Double crust for a 5" pie pan:
1/2 c + 1 Tbsp flour
1/4 tsp salt
3 Tbsp shortening
~3 Tbsp ice water
2 small or one large peach, pealed & sliced
2 Tbsp brown sugar
1 Tbsp white sugar
1 tsp cornstarch
1 tsp butter (1/3 Tbsp), cut into pieces
splash lemon juice and/or spices as desired
Milk & sugar to sprinkle on crust
Preheat oven to 350F.
an adaptation of a pie crust recipe from the Better Homes and Gardens New Cook Book
Mix the flour and the salt in a medium bowl. Using a food processor, two knives or forks, a pastry cutter or your fingertips, cut the shortening into the flour until the mixture resembles coarse pea-sized crumbs. Add the water, one tablespoon at a time, to the flour, gently combining it, until the dough sticks together. Divide in two equal balls. Chill if desired. Roll out each piece to 1/8″ on waxed paper or a floured board. If necessary, carefully use a spatula or pancake flipper to get it off the board. Transfer one crust to pie pan.
Combine dry ingredients, then stir in peaches (and lemon juice, if using). Pour into prepared pie crust, piling higher in center. Dot with butter.
Place second crust over top and seal edges. (I used a fork to make the decorative edges.)
Cut 2-3 1" steam vents in top crust with a sharp knife. Brush on milk and sprinkle with sugar.
Bake at 350 for 40 minutes or until done. Cool on a wire rack and enjoy!
What's your favorite taste of summer?