Old-Fashioned Two-Crust Peach Pie: A Slice of Summer Nostalgia
There’s something undeniably comforting about a homemade peach pie. The sweet, juicy peaches, the flaky, buttery crust, and the warm, inviting aroma that fills the kitchen—it’s a true taste of summer and a reminder of simpler times. This recipe captures the essence of old-fashioned pie baking, using a classic two-crust approach to create a truly unforgettable dessert. Forget store-bought pies; once you experience the satisfaction of crafting your own peach pie from scratch, you’ll never look back.
This recipe will guide you through each step, from making the perfect pie crust to preparing the luscious peach filling. Even if you’re new to baking, don’t be intimidated. With a little patience and attention to detail, you can create a pie that rivals any bakery creation.
## Ingredients:
### For the Pie Crust (Double Crust):
* 2 ½ cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup cold vegetable shortening, cut into cubes
* 6-8 tablespoons ice water
### For the Peach Filling:
* 6-7 cups fresh peaches, peeled and sliced (about 2 ½ pounds)
* ¾ cup granulated sugar (adjust to taste depending on peach sweetness)
* ¼ cup all-purpose flour
* 2 tablespoons lemon juice
* 1 teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* 2 tablespoons unsalted butter, cut into small pieces
* 1 large egg, beaten (for egg wash)
* 1 tablespoon granulated sugar (for sprinkling)
## Equipment:
* 2 large mixing bowls
* Measuring cups and spoons
* Pastry blender or food processor
* Rolling pin
* 9-inch pie plate
* Plastic wrap
* Fork
* Pastry brush
## Instructions:
### Part 1: Making the Pie Crust
The key to a flaky pie crust is cold ingredients and minimal handling. Keeping everything cold prevents the gluten in the flour from developing too much, resulting in a tender, melt-in-your-mouth crust.
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. The butter pieces should be about the size of peas.
* **Using a Pastry Blender:** Press the pastry blender down into the butter and flour mixture and twist your wrist. Repeat this motion until the mixture reaches the desired consistency.
* **Using Your Fingertips:** Work quickly to prevent the butter from melting. Use your fingertips to flatten and rub the butter into the flour, creating thin layers. Avoid overworking the mixture.
* **Using a Food Processor:** Pulse the flour, salt, butter, and shortening in a food processor until the mixture resembles coarse crumbs. Be careful not to over-process.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Use a fork or your hands to bring the dough together. Stop adding water when the dough just starts to come together and is no longer dry. Be careful not to add too much water, as this will make the crust tough.
4. **Divide and Chill:** Divide the dough in half. Flatten each half into a disc, wrap them tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax and makes the dough easier to roll out.
### Part 2: Preparing the Peach Filling
While the dough is chilling, you can prepare the peach filling. Choose ripe but firm peaches for the best results. If the peaches are too ripe, they will become mushy during baking.
1. **Peel and Slice the Peaches:** There are a few methods for peeling peaches:
* **Blanching:** Bring a pot of water to a boil. Score an ‘X’ on the bottom of each peach. Drop the peaches into the boiling water for 30-60 seconds, then transfer them to an ice bath. The skins should slip off easily.
* **Peeling with a Knife:** Use a paring knife to carefully peel the skins from the peaches. This method works best for slightly firmer peaches.
Once peeled, slice the peaches into ¼-inch thick slices.
2. **Combine Filling Ingredients:** In a large bowl, gently toss the sliced peaches with the sugar, flour, lemon juice, cinnamon, and nutmeg. The flour will help to thicken the filling during baking.
3. **Let the Filling Sit:** Allow the peach mixture to sit for about 15-20 minutes, allowing the juices to release. This will give you a better idea of how much liquid there is and whether you need to adjust the amount of flour.
### Part 3: Assembling and Baking the Pie
Now it’s time to bring everything together and bake your beautiful peach pie.
1. **Preheat the Oven:** Preheat your oven to 400°F (200°C).
2. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
3. **Add the Filling:** Pour the peach filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of butter. This adds richness and flavor to the filling.
4. **Roll Out the Top Crust:** Roll out the second dough disc into a 12-inch circle. There are several options for the top crust:
* **Full Crust:** Carefully place the top crust over the filling. Trim the edges, leaving about a 1-inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape during baking. This prevents the crust from puffing up and cracking.
* **Lattice Crust:** Cut the dough into strips and weave them over the filling in a lattice pattern. Trim the edges and crimp them to the bottom crust.
* **Cutout Designs:** Use cookie cutters to cut out shapes from the dough and arrange them on top of the filling. This adds a decorative touch to your pie.
5. **Egg Wash and Sugar:** Brush the top crust with the beaten egg. This will give the crust a golden-brown color and a shiny finish. Sprinkle the top crust with granulated sugar.
6. **Bake the Pie:** Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, tent it with aluminum foil. This will prevent it from burning.
7. **Cool Completely:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set and prevents it from being too runny. This is crucial; patience is key!
## Tips for the Perfect Peach Pie
* **Use Cold Ingredients:** As mentioned earlier, cold ingredients are essential for a flaky pie crust. Make sure your butter, shortening, and water are all very cold.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten and result in a tough crust. Mix the dough just until it comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and makes it easier to roll out. It also helps to prevent the crust from shrinking during baking.
* **Adjust the Sugar:** The amount of sugar in the filling can be adjusted to taste depending on the sweetness of the peaches. Taste the peaches before adding the sugar and adjust accordingly.
* **Thicken the Filling:** The amount of flour in the filling can also be adjusted depending on the juiciness of the peaches. If the peaches are very juicy, you may need to add a little more flour to prevent the filling from being too runny. You can also use tapioca starch or cornstarch as a thickener.
* **Prevent a Soggy Bottom Crust:** There are a few tricks to prevent a soggy bottom crust:
* **Blind Bake:** Blind bake the bottom crust before adding the filling. This involves baking the crust with pie weights or dried beans to prevent it from puffing up. Remove the weights and bake for a few more minutes until lightly golden.
* **Egg Wash the Bottom Crust:** Brush the bottom crust with egg wash before adding the filling. This creates a barrier that prevents the filling from soaking into the crust.
* **Use a Hot Baking Sheet:** Place a hot baking sheet in the oven before baking the pie. This will help to cook the bottom crust more quickly.
* **Let the Pie Cool Completely:** This is perhaps the most important tip. Let the pie cool completely before slicing and serving. This allows the filling to set and prevents it from being too runny.
* **Use a Pie Shield:** Pie shields are silicone or metal rings that protect the edges of the crust from burning. If you don’t have a pie shield, you can tent the edges of the crust with aluminum foil.
* **Spice it Up:** While this recipe uses cinnamon and nutmeg, feel free to experiment with other spices. Ginger, cardamom, and allspice are all delicious additions to peach pie.
* **Add Almond Extract:** A teaspoon of almond extract can enhance the flavor of the peach filling.
* **Get Creative with the Crust:** Don’t be afraid to get creative with the crust. Use cookie cutters to create decorative shapes, or try a lattice crust.
## Serving Suggestions
Peach pie is delicious on its own, but it’s even better when served with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also a great dessert to bring to potlucks, picnics, and other gatherings.
## Variations
* **Peach and Blueberry Pie:** Add a cup of fresh blueberries to the peach filling for a burst of flavor and color.
* **Peach and Raspberry Pie:** Substitute some of the peaches with fresh raspberries.
* **Peach Crumble Pie:** Omit the top crust and top the filling with a crumble topping made from flour, butter, sugar, and oats.
* **Peach Galette:** A galette is a rustic, free-form pie. Simply roll out the dough, place the filling in the center, and fold the edges of the dough over the filling. Bake on a baking sheet.
## Storage
* **Room Temperature:** Peach pie can be stored at room temperature for up to 2 days. Cover the pie loosely with plastic wrap or foil.
* **Refrigerator:** Peach pie can be stored in the refrigerator for up to 4 days. Cover the pie tightly with plastic wrap or foil.
* **Freezer:** Peach pie can be frozen for up to 3 months. Wrap the pie tightly in plastic wrap and then in aluminum foil. To thaw, place the pie in the refrigerator overnight.
## Troubleshooting
* **Soggy Bottom Crust:** See the tips above for preventing a soggy bottom crust.
* **Cracked Crust:** This is usually caused by steam escaping during baking. Make sure to cut several slits in the top crust to allow steam to escape.
* **Burnt Crust:** If the crust starts to brown too quickly, tent it with aluminum foil.
* **Runny Filling:** Make sure to use enough flour or other thickener in the filling. Also, be sure to let the pie cool completely before slicing.
## A Taste of Home
This old-fashioned two-crust peach pie is more than just a dessert; it’s a symbol of warmth, comfort, and tradition. It’s a recipe that can be passed down from generation to generation, creating memories and bringing people together. So, gather your ingredients, roll up your sleeves, and get ready to bake a pie that will fill your home with the sweet scent of summer.
Enjoy your homemade peach pie!