The Collegio Pittsburg's student voice since 1916
Ingredients:
Crust:
1 1/2 cups flour
1/4 tsp. sea salt
1 tsp. sugar
1/2 cup chilled butter
1/4 cup ice cold water
(double to include top crust)
Filling:
2 15 0z. cans peaches
1 tsp. cinnamon
1 tbsp. brown sugar
1/2 tbsp. flour
1 egg, whites
Instructions:
First, start by making the crust, as it will need to chill for a couple hours. A beginning reminder is that the colder the ingredients the better, as this will make a better crust. Combine the flour, sea salt, and sugar; stir. Add the cold/chilled butter (NOT melted or room temperature) and combine with a fork or whisk until small, coarse balls/crumbs form. Next, slowly add the cold water (add an ice cube to the water to make it colder) one or two tablespoons at a time, stirring between each. Use your hands some (and sparingly so as to not warm the dough) to make sure the dough sticks together and creates one large ball; do not add too much water, as the dough will become too sticky, and too little will create a crumbly crust.
Wrap the crust dough in either plastic wrap or foil and stick in the refrigerator. Chill for two or more hours. Now, preheat the oven to 375 degrees.
Meanwhile, as the dough chills, create the pie’s filling. This filling is fun and simple to create. Open the two cans of peaches and drain the juice in either a cup or other location; pour the peaches in a mixing bowl. Add the cinnamon and brown sugar to the peaches. Next, add the flour in order to thicken the filling. Stir the filling well until evenly combined.
Once the dough is fully chilled, remove it from the fridge and take it out of its wrapping. Sprinkle a fair amount of flour on a cutting board or countertop and set the dough on top. Lightly cover a rolling pin in flour, and then roll out the dough into a circle. The dough should flatten into a circle slightly larger than the pie pan being used. Once the dough reaches its desired size and thickness, place it in the pie pan—a glass pie pan is advised, as it will cook more evenly. Pat the dough softly into the pan until it is completely flattened.
Next, using a fork, poke minor holes throughout the crust to allow it to breathe as it cooks. Following this, crack an egg but separate it so that you only get the egg whites; place the egg whites in a small bowl. Using a kitchen-style paint brush, lightly brush the egg whites on the crust. After this, add the filling inside the dough and pie pan; smooth it out so it is even across the pan.
Afterward, create the top crust by making a lattice topping. Set the dough out on top the cutting board in a flattened circle a little bit larger than the pie pan, then—using a knife or pizza cutter—cut the dough from top to bottom in about half-inch-sized strips. Place the strips on top of the pie in a lattice pattern by lacing them over and under each other until it creates a full lattice. Sprinkle brown sugar on top of the pie crust.
Place the pie in the preheated oven and bake for 40-45 minutes, depending on your oven. If the pie does not look done, or you desire a crunchier crust, place it back in the oven for 5-10 more minutes.
Allow the pie to cool about 20-30 minutes before slicing. Once it has cooled, enjoy a peachy homemade pie.
Commentary:
I love making homemade pies, and peach is my absolute favorite! This dough recipe is the easiest thing to make and it bakes really well also. I recently made this pie for Thanksgiving and it went over really well with all my family, though with Thanksgiving passed you can make this pie for any special occasion or just a regular day.
Eat this pie warm, paired with ice cream or simply eat it by itself. No matter how or when you choose to eat this peachy pie, just enjoy it with those you love.