Go Back
Print
peach pie

Peach Pie

My mother-in-law's award winning peach pie.

Course Dessert
Cuisine American
Keyword peach, pie
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10

Ingredients

  • 5 Cups Sliced Fresh Peaches
  • 3/4 - 1 Cup Granulated Sugar
  • 3 Tablespoons Flour
  • 1/4 teaspoon Cinnamon plus more for sprinkling
  • Dash of Salt
  • 2 Cups All Purpose Flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 2 Tablespoon Sugar
  • 1/4 Cup Lard chilled
  • 1/2 Cup COLD Butter
  • 9 Tablespoons Ice Water
  • 2 Tablespoons Butter
  • 2 tablespoons of Milk or egg wash

Instructions

  1. Peel and slice peaches
  2. Add the sugar, flour, cinnamon and salt
  3. Stir until evenly distributed
  4. Set aside while making pie dough
  5. Fill a measuring cup with ice and water and set aside.
  6. In a food processor pulse the flour, salt, baking powder and sugar together until combined.

  7. Dice and the COLD lard and butter and add to the food processor.

  8. Pulse until the butter is the size of peas

  9. With the food processor running, slowly add the in the 9 Tablespoons of water, in thru the feed tube opening in the lid

  10. Leave the food processor on until the dough comes together and forms a ball
  11. Generously flour a pastry board or counter top
  12. Flip out dough onto flour and add flour and work with hands until smooth and elastic and no longer sticky, but not dry
  13. If not using immediately or allowing to rest, shape into disk and wrap in plastic wrap in the fridge
  14. Flour a pastry board and rolling pin and roll pie dough out into a large 12 inch circle, rotating the dough often so it does not stick
  15. Roll dough over the rolling pin and carefully lift
  16. Place in uncreased pie plate with dough overhanging plate, trying not to stretch it
  17. Allow the overhang to remain
  18. Poke the bottom with a fork all around
  19. Fill with fruit filling
  20. Dot the peaches with remaining 2 tablespoons of butter and sprinkle with cinnamon
  21. Fold the over hanging edges toward the centre of the pie as neatly and evenly as possible - there will be a hole in the centre
  22. Using pastry brush, brush the crust with milk or egg wash (one egg beaten with 1 Tbsp water)
  23. Bake immediately in a 400 degree oven for 50 minutes or until nicely golden brown

Recipe Notes

I generally make the peach filling prior to the dough, so everything is ready to go. The butter and lard must be REALLY cold. I store my lard in the fridge since this is the only place I use it. Filling the measuring cup with ice and water ensures that when you measure out the 9 Tbsps of water, it is ice cold. Placing a cookie sheet or pan under the pie plate incase the juices bubble up is a good idea. This pastry dough works wonderfully for hand pies and individual pies as well and will stay up to 3 days wrapped in plastic in the fridge.