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!
Let’s be honest. I only got Sweeter off the Vine for Yossy Arefi’s photographs. I follow her on instagram and love all her pictures. So I kind of already knew I would like this book.
I love baking with fruits and if you do too, this book is a gem. The book is categorized into different seasons and baking with fruits available during these seasons. Of course the fruit available will depend on the place you stay and these days some fruits are available throughout the year but the book focuses on seasonal fruits and baking with them, which I love.
The Spring section has herbs, rhubarb, strawberries and cherries based recipes. Summer uses apricots, mixed berries, melons, stone fruits, raspberries and figs. Grapes, permissons, pomegranates, apples, pears, quince, squash and pumpkins feature in fall recipes. And winter has recipes using cranberries, citrus and dates.
When my my parents were living in Allahabad, there was a lady my mom told me about who made really scrumptious pies. She was sweet enough to send two savory veg pies for me when I was around. The crust was buttery and rich and when I read the recipe she had kindly sent with the pies, I realized why. The dough contained a 1:1 ratio of fat to flour.
Generally, pie recipes start of with cold butter being cut into flour to resemble coarse breadcrumbs. Then water or egg (or vodka) is added to make the dough to come together. This recipe starts off the same, but instead of water the lady added low-fat cream (25% fat content) as the preferred choice of liquid. Its definitely more fattening, but it does taste good. So good 🙂