CERTIFIED SOUTH CAROLINA RECIPE OF THE WEEK: PEACH PIE
August 29, 2018
For the Peach Filling:
- 3 1/2 lbs Certified SC peaches pitted, peeled and sliced 1/4″ thick (~6 1/2 to 7 cups sliced)
- 1 Tbsp lemon juice
- ½ cup sugar
- ½ cup flour or 3 Tbsp cornstarch or potato starch
- ½ tsp vanilla extract
- ¼ tsp nutmeg
- 1/8 tsp salt
- 1 Flaky Pie Crust
For the Egg Wash & Topping
- 1 Certified SC egg beaten
- 1 Tbsp water
- Preheat the Oven to 425˚F
- Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use.
- Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
- Combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/2 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
- Blanch peaches by putting them in boiling hot water for 1 min. this will make removing the skins way easier. Pit peaches and slice into 1/4″ thick slices.
- Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir.
- Sprinkle with the dry ingredients and gently stir to combine. Now start working on the lattice topping (visit Natashaskitchen.com for the pie lattice tutorial). You can also make a regular topping and cut slits in the top for the steam to escape. Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
- In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
- Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375˚F and bake an additional 30-40 min (mine took 35 min) or until your filling is bubbling.
- Loosely Cover the pie with foil if it is starting to brown too quickly.
- Let the pie cool down ideally at least 2 hours so the filling thickens.