Kimchi & Cornbread

Easy Peach Pie with Buttery Flakey Crust

I love this time of year and I love when peaches start rolling into the farmer’s markets. It’s a promise of the sunshine and hot sunny days that are coming. Unfortunately the first peaches aren’t that ripe yet but I always feel the need to buy a basket or two. One of the best ways to enjoy them now are in a beautiful pie.

Easy Peach Pie with Buttery Flakey Crust
Delicious peach pie.
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 4-8 peaches, pitted and sliced (depends on how deep your pie dish is)
  2. 1 egg, beaten
  3. 1/2 cup flour
  4. 1 tsp cinnamon
  5. 1/4 tsp nutmeg
  6. 1/2 tsp salt
  7. sugar to taste if peaches are underripe
  8. 2 tbsp butter
  9. Crust
  10. 2 cups all purpose flour
  11. 1 cup butter, cubed
  12. 1/2 cup ice water (will not use all of this)
Instructions
  1. Make crust first by mixing butter and four together by rubbing them between your fingers. Work quickly so the butter doesn't melt.
  2. When the butter flour mixture forms small pea shapes add a little ice water to bring the dough together. Make sure not to add too much water.
  3. Divide dough in half and flatten into disc shapes. Wrap and refrigerate.
  4. Preheat oven to 450 F. Place rack in middle of oven.
  5. For the filling, mix the flour cinnamon, nutmeg, and salt together in a bowl. If peaches are underripe the n sprinkle some sugar on them. Toss the flour mixture with the peaches and set aside.
  6. Roll one of the dough discs out and place in pie dish. Gently poke hole sin the bottom with a fork and brush with egg wash to prevent sogginess.
  7. Pour pie filling into the pie dish and set aside.
  8. Roll out the other dough disc and place on top of pie. Remove excess dough and crimp the crust shut.
  9. Bake for 45 minutes or until crust is golden brown and filling is bubbly. Let cool before serving.
Kimchi & Cornbread http://kimchicornbread.com/

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