This was another of the pies Teri and I made during the great pie making adventure several weeks ago. I’ll let the photos speak for themselves, but will add that yes, it’s every bit as good as it looks. And the crust recipe makes a lot, so you will have some leftover for pie crust cookies. Or do what my nephew and I did: cut animal shapes out of it, fill with jelly, press another shape on top and bake!
Brown Sugar Peach Pie
2 2/3 cups flour
1/4 cup brown sugar, packed
1 teaspoon salt
1 teaspoon cinnamon
1 cup vegetable shortening, chilled in freezer
6-8 tablespoons ice cold water
1 egg, beaten, for brushing on the crust
1 teaspoon white sugar, for sprinkling on top
7-8 large fresh ripe peaches
1 tablespoon lemon juice
1/2 cup brown sugar, packed
3 tablespoons flour
1 teaspoon vanilla
3 teaspoons butter
In bowl of food processor, combine flour, brown sugar, salt, and cinnamon; pulse until combined. Scoop out the shortening and add it to the flour mixture; pulse until mixture resembles large peas. Add water, one tablespoon at a time, until the dough comes together. Form into two discs, wrap in plastic wrap and refrigerate until ready to use.
Preheat oven to 425. Peel*, pit and slice peaches; place in a large bowl. Add lemon juice, brown sugar, flour, and vanilla, and mix well; set aside. Roll out one pie dough disc on a floured counter and fit into pie plate. Brush with egg to create a barrier between it and the filling and keep it from becoming soggy. Pour peach mixture into crust and dot with butter. Roll out second disk for the top of pie and place on top. You can make a lattice design or just make slits in top crust. Brush with egg & sprinkle with sugar.
Bake for 10 minutes. Turn temperature down to 350 and bake approximately 40 minutes longer, or until filling is bubbling and crust is golden brown. Halfway through, or when it starts browning on the edges, cover edges with aluminum foil or a pie shield to keep it from burning.
*To easily peel peaches, score an X into the bottoms, drop them 2-3 at a time into boiling water, let boil for 30 seconds – 1 minute, then remove and place in a bowl of ice water. The skins will just slip off when you rub it away from the cut.
Recipe source: Foodin Life in New England
Owen with his butterfly pie crust cut out.
After the filled cookies were baked, I spread more jam on top instead of making a glaze because it was easier. :)