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Happy Pi(e) Day: Peach Pie
Ingredients
For the Dough
  • 2 1/2 Cups 300 grams all-purpose flour
  • 12 T. 169 grams unsalted butter (cold, cut into 1/2 inch cube)
  • 1 t. kosher salt
  • Yolk of 1 egg beaten
  • 1 t. cider vinegar
  • 1/4 C. water from 3/4 C. ice water
  • White of 1 egg beaten
  • Pinch granulated sugar
For the Filling:
  • 6-7 ripe peaches sliced--leave on the skins! (approximately 5 Cups)
  • 2 T lemon juice
  • 1 C. granulated sugar or 3/4 if you want your pie to be a bit less sweet
  • 5 T. cornstarch or 1/4 C. all purpose flour or a combination
  • Pinch of ground nutmeg
Instructions
  1. Prepare the pie dough. Pulse the flour, butter and salt in your food processor until the mixture resembles a coarse meal with small pebbles of butter throughout the mixture. Add egg yolk and vinegar to 1/4 cup ice water. Stir and drizzle 4 T. of this mixture over the dough in your processor. Pulse to combine the liquid into the dough and continue pulsing until the dough forms a ball in your processor bowl. (Add more of the egg yolk/water/vinegar liquid if you necessary to get the dough to form into a ball.)
  2. Turn dough onto a lightly-floured surface and form into a ball. Divide the ball into 8 portions. Use the heel of your hand to flatten each portion of dough and to expand the pebbles of butter. Gather the dough back together into a ball. Divide dough in half and flatten each half into a 5-6 inch disc. Wrap the discs in plastic wrap and refrigerate for at least 60 minutes.
  3. Preheat your oven to 425 degrees F.
  4. Make the pie filling. Slice peaches but do not peel them. Mash half of the peaches in a bowl and add the cornstarch. Add the mashed peaches to the remaining sliced peaches and add lemon juice and sugar. Gently mix and set aside for a few minutes.
  5. Remove the pastry discs from the refrigerator. On a lightly-floured surface, roll out one disc into a circle and place into a 9-inch pie plate. Pour the peach mixture on top of the dough. Sprinkle with freshly-ground nutmeg. Trim the pie crust to fit the pie dish and wet the edges of the dough with a small amount of water.
  6. Roll out the second disc of pastry into a round. Place the round of pastry onto the top of the pie. Pinch the bottom and the top edges of the pastry dough together. Cut a few slits in the top of the pie to allow steam to escape from the pie as it cooks. Brush the top of the pie with egg whites. Sprinkle top of the pie with granulated sugar.
  7. Bake pie for 15 minutes at 425 degrees F. Reduce heat and continue to bake the pie at 375 degrees F. Bake until the pastry on the pie is a pretty golden brown color and the peach liquid is bubbling. This should take between 45 minutes to an hour.
  8. Remove pie from oven and let it sit on your counter to cool. The peach juices will thicken as the pie cools.