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Peach Pie


This week I picked up a new obsession. Peaches!!! I love all fruits, but I can't remember the last time I ate a peach up until this week. When I was roaming the aisles of the grocery however, the big pile of happy colored red and orange peaches called my name. It was in that moment I decided I was going to make a peach pie. It was also later that night that Dustin and I rode our bikes to Taste of Belgium and their special was Peach Cobbler Waffles. My eyes nearly popped out of my head as I proclaimed, "I'll order THAT!" (almost knocking over the table in the process). And yes, I did eat it all.

So if you get the hankering for peaches this summer, here is a delicious recipe that tastes perfect warmed up with a scoop of cool vanilla bean ice cream on top.



Pie Crust Ingredients:

  • 3 cups All Purpose Flour (plus more for rolling)
  • ½ teaspoon Salt
  • ½ teaspoon Sugar
  • 1 cup plus 2 tablespoons vegetable shortening
  • ½ cup almond milk (or more if needed)

Pie Filling Ingredients:

  • 8 fresh, totally firm but ripe peaches
  • ½ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • 1 ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ¼ cup flour
  • 1 ½ tablespoons butter cut into pieces
  • ¼ cup cream
  • 2 tablespoons additional organic granulated sugar


Pie Crust Instructions:

  • Measure the pie crust flour, salt, and sugar into a bowl and whisk to combine.
  • Cut the vegetable shortening into cubes and sprinkle into the flour. Use a fork to slice the vegetable shortening into the flour until you achieve a crumbly texture.
  • Pour the milk in the mixture and use a fork to combine. Mix until everything comes together and you will be able to form a ball of dough with your hand. Don't over-mix.
  • Split the ball of dough into two equal parts
  • Place one dough ball in the center of a lightly floured surface. Roll it out until you have a rough circle several inches bigger than your pie dish to allow room for the sides of the crust. Measure and cut around a 9-inch pie dish with a knife if that is easier to get the size.
  • Place the rolled out crust into the pie dish. Use a knife to cut off the excess pastry hanging over the edge.
  • On a lightly floured surface roll out the other half of your pie dough to the about 3 inches beyond the diameter of your pie dish.
  • Cut the dough into even strips, about 3/4-inch wide (about ten strips total) and set aside

Pie Filling Instructions:

  • Peel the peaches and cut into about quarter inch slices.
  • Next, stir together the brown sugar, granulated sugar, cinnamon, salt, and flour.
  • Add peeled peaches and toss to coat with the sugar mixture.
  • Spoon the peach mixture into the pie crust. Dot with butter.
  • Criss cross the 3/4 inch pie crust strips across the top to your liking. Seal the crust around the edges, cut off any excess dough, and crimp along the edges with your fingers.
  • Lightly brush cream across the criss cross pie dough to create a nice golden brown finish.
  • Sprinkle the top of the peach pie with the 2 tablespoons of sugar.
  • Bake at 425°F on lowest oven rack for fifteen minutes.
  • Reduce oven temperature to 375°F. Cover your pie loosely with aluminum foil
    and bake for forty additional minutes, covered.
  • Remove cover and bake twenty five more minutes or until peach juice is dark and bubbly.
  • Transfer your pie to a cooling rack. Cool 3 hours before serving.
  • Top with vanilla bean ice cream if desired.




And there you have it, a perfect summer day peach pie. I used to stay away from warm food paired with cold, however, I am finding that when I heat it up I actually quite liked the contrast of the warmed peaches with the refreshingly cold vanilla bean ice cream. It's always exciting when I try something I thought I didn't like and find out I like it now. That's the beauty of being an evolving creature. I would love to hear about your favorite summer day desserts. I'm also always looking for new ways to incorporate peaches into recipes, so I would love to hear your ideas. Happy summer baking!


PHOTO CREDIT: Dustin Krotts

CHEF'S KNIFE by Shun Cutlery