Peach Pie

Yesterday I taught my friend how to make a pie.  We went for a peach.  One with a classic pie top and the other lattice.  She realized how much work actually goes into a pie.  It is a work in motion but somehow always recovers in the end. 

This is the recipe I used for the pie crust.  We made two separate batches of this crust.  Using the Cuisinart to mix.

  • 3 cups flour
  • 2 T sugar
  • 2 t. kosher salt
  • 2 1/4 sticks unsalted butter
  • 8 T or more of unsalted butter
  • 1 1/2 t. apple cider vinegar
  • 3 T. very cold water

Out here, the air is laden with water.  So sometimes you need a little more water for the crust to come together.  Better sticky than crumbly.

We sliced and peeled about 18 peaches.  Mixed that with 1/4 cup of sugar, 2 tsp. cinnamon, 1 1/2 tsp, 1  tsp. kosher salt, 1 1/2 cardamon and 2 T. corn starch.  The peaches are prime right now and the seasonings just help bring out the flavors where the corn starch just helps the peaches stick together.

Baked at 350 for about 45 minutes.  Yum.  

Next weeks lesson is either blueberry jam or canned tomato sauce.  Maybe both?