Crazy about Summertime Peach Pie
I love to make pies especially Summertime peach pie. Serve plain or with the best vanilla ice cream just warm from the oven simply a fantastic end to a summer meal.
3 1/2 cup flour
1 teaspoon salt
1/4 cup sugar, optional
3 sticks cold unsalted butter, cut into small pieces
1 tablespoon white or cider vinegar
1/3 cup plus 1 tablespoon ice water
8 peaches slice thin
3/4 cup light brown sugar
juice of one lemon
3 tablespoon of quick-cooking tapioca
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 tablespoon butter
Pie Crust: Pulse flour, sugar and salt in a food processor. Add 1 diced stick cold butter, process until combined. Add 2 more diced sticks cold butter. Add 2 more diced sticks cold butter, pulse 10 seconds or until the mixture resembles coarse meal. Add one tablespoon vinegar. Gradually pour in 1/3 cup water pulsing 10 seconds until combined. Turn out onto a clean surface and form into a ball. Wrap in plastic wrap and press into a 1-inch-thick disk. Refrigerate at least 1 hour before using.
Pie Filling: Combine peaches with sugar, lemon, tapioca, vanilla, cinnamon, nutmeg and salt. Set aside until you roll out pie crust.
Pie: Divide the chilled dough in half, roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface. Refrigerate remaining dough.
Roll the dough onto a rolling pin, then unroll into a 9-inch pie plate, letting excess dough hand over the edge. Add peach filling and dot with butter.
Roll out the other piece of dough and place over the filling. Press the crust edges together and trim, leaving 1-inch overhang. Roll up and pinch the overhang to seal.
Preheat oven 450 degrees. Cut slits into the top of crust. Chill pie for 30 minutes. Reduced the oven to 400 degrees. Bake pie for 30 minutes. Brush with heavy cream(about 1 tablespoon) and sprinkle with sugar( 1 tablespoon) Bake until golden brown about 30 minutes. Cool before slicing.