There are certain foods that just make you think of a specific time of year and Peach Pie just screams summer! While Summer is winding down, I wanted to squeeze in this this last decadent treat before we move out of peach season and into apple and pumpkin spice season.
I was lucky enough to partner with OXO on this post in support of a great cause, Cookies for Kid’s Cancer. This fantastic organization raises money by hosting bake sale’s across the country where the proceeds go to 5 of the nation’s best childhood cancer research centers. Unfortunately, everyone has some connection to cancer whether it be childhood or otherwise and I am so honored to be a part of this great cause.
As a part of this post, I was given the following items to create this recipe:
- OXO Good Grips Pie and Cake Serve, Clear/Black
- OXO Good Grips Freezer-to-Oven Safe Glass 9″ Pie Plate
- OXO Good Grips Double Pastry and Ravioli Wheel
- OXO Good Grips Silicone Basting and Pastry Brush
- OXO Good Grips Stainless Steel Measuring Spoons with Magentic Snaps
- OXO Good Grips 4-cup Angled Measuring Cup
I’ll be honest, I’m not much of a baker. I mean I’ll bake little things here and there but it’s much more of a science where as I’m a “I eyeball it” kind of cook. But I decided to go all out and try my hand at pie crust and was pleasantly surprised with myself. As you can tell from the photos, I may need to purchase one of those pie crust shield/cover thingies because the ends got a bit burnt but for my first go-round with pie crust I was pleased. Plus, it is so flaky and delicious.
Let’s be real, anything that involves Crisco is pretty much always delicious. Then you add in ripe, juicy peaches and sugar and you have a combination of mouth-watering goodness.
Oh and ice cream! You can’t forgot a big scoop (or two, no judgement here!) of ice cream on top! Definitely a pie must-have!
This pie will be great at your next family get together, Labor Day weekend cookout or even to make just because. It might also be good for breakfast…not that I know that first hand or anything…
- For the crust:
- 1 egg, whole
- 3 cups all-purpose flour
- 1 1/2 cup Crisco
- 1 tsp salt
- 1 tbsp white vinegar
- 5 tbsp water
- 4 cups peaches, peeled and sliced
- 1 cup sugar plus 2 tbsp for topping
- 3 tbsp all-purpose flour
- 2 tbsp butter
- Preheat oven to 425ºF.
- In a large bowl, using your hands or a pastry blender, gradually work the Crisco into the flour until it resembles coarse meal. Next, pour the beaten egg into the flour and Crisco mixture and mix to combine. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are well combined.
- Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place the dough you will not be using into a large freezer bag. Slightly flatten each ball of dough (about 1 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
- On a floured surface roll the dough, starting at the center and working your way out. If the dough is sticking to the countertop use a large spatula and scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
- Using a large spatula, lift the dough carefully into the pie pan. Gently press the dough against the the pan. Do your best to pinch and tuck the dough to make a clean edge.
- Fit one pie crust into a pie dish. Roll the second pie crust and cut into 1-inch thick strips, refrigerate until ready to top the peach pie.
- Place the peaches, sugar, and flour in a large saucepan set over low heat. Stir well and simmer over low heat until a thick syrup has formed, roughly 10 minutes. Remove from heat and set aside and allow to cool slightly.
- Pour peaches on top of the bottom dough. Arrange the strips on top of peaches in a lattice pattern. Brush with melted butter and sprinkle top of pie with 2 tablespoons sugar.
- Place the pie into the oven and bake until the crust has browned, about 30 minutes. Remove from the oven and allow to rest about 5 minutes before serving.
- Note: If your pie is too thin/watery when you first pull it out of the oven, place it in the refrigerator for a few minutes to help it firm up before slicing.