Old fashioned peach pie made using no eggs and with a very quick and easy yet flavorful peach filling. Serve the peach pie with some whipped cream or ice cream to make this the perfect summer dessert.
I love pies. I love pies even though I always struggle with the pie crust. I love pies because there is nothing more comforting than a warm piece of pie, with a side of whipped cream or ice cream on the side.
My all time favorite pie has to be apple pie, only because its such a classic. Its also probably the first pie I ever ate, and the first pie I ever baked. But this peach pie recipe I am sharing today is equally good.
I have fairly good luck with this pie crust in winters. In summers though, its a different story. In this weather, pie crust can be such a pain to work with. And if what you decide is a lattice top to go for, an all butter pie crust is inviting trouble. I would suggest adding a little shortening to the peach pie crust to make it easier to work with, especially if you choose to go with an intricate design on the top. If you want something simpler, then go ahead with this all butter pie crust I am sharing.
While fresh peaches are no longer available here, you can easily use canned peaches, which is what I did. The recipe is fairly easy once you have your lattice rolled out, and the results are lip smacking good!
Recently I saw Dunkirk. Have you seen it? I don’t know if it affected you as much as it did me. My dad recently retired from the Indian Air Force, my brother is in the Indian Navy. The thought of war and its perils, just shook me up. To see young men, fighting for their lives, while fighting for the lives of civilians back home – the reality of it, the fear in them, it troubled me so much. The movie is so well directed, and Christopher Nolan is a master craftsman. The cinematography, the frames, the color tones, the music everything is beautifully done. If you get a chance do watch the movie, and if possible, I would recommend you to watch it on the big screen.
- 2 ½ cups flour
- 225 grams cold unsalted butter, cut into cubes
- 6-8 tbsp ice cold water
- 1 tbsp sugar
- pinch salt
- ½ tsp vanilla
- pinch ground cinnamon
- 10 peaches, sliced (or 1½ cans of canned peaches)
- ⅓ cup all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- 1 tbsp corn flour
- 1 tsp ground cinnamon
- pinch nutmeg
- ¼ cup butter
- Dice or grate the butter and return it to the freezer while you prepare the flour mixture.
- Place the flour, salt, cinnamon (optional) and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter. Pulse 8 to 12 times, until the butter is the size of peas. You can also use a pastry cutter or your hands, if you do not have a food processor.
- With the machine running, pour the vanilla and ice water (a tbsp. at a time) and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half.
- Roll each piece on a well-floured board or between two parchment papers into a circle. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat rolling out process with the top crust. If you want to make a lattice you could do it in advance and keep it in the fridge too. Keep rolled out dough in the refrigerator.
- Preheat oven to 180 degrees C.
- In a large bowl, mix together the sliced peaches, sugars, flour, corn flour, ground cinnamon, nutmeg.
- Line the crust line pie pan with sliced peaches mixture. Drop pieces of butter on top.
- Top with lattice strips of pie crust.
- Bake at 180 C for 45 minutes, or until crust is golden. When baking time is complete, switch oven off and let the pie sit in the cooling oven. Once cool, remove from oven and slice and serve, Best when eaten fresh.