Peach Pie
Makes one 9-inch pie

6 cups peaches
1 cup sugar
1 Tbs. ground cinnamon
Pinch of salt
2 Tbs. cornstarch
2 Tbs. tapioca
1 Tbs. lemon juice, optional
1 Tbs. unsalted butter
Two 9- inch pie dough circles (see  Butter Crust Recipe Below)

Heat oven to 375. Wash peaches and peel if desired, then cut then
into 1/2-inch chunks. In a small bowl, mix together sugar, cinnamon,
salt, cornstarch and tapioca. Add peaches to a large bowl and
sprinkle with the sugar mixture, then drizzle with lemon juice and
toss together. Immediately place peach mixture into the pie shell.
Dot with butter.

Cover peaches with top crust and seal edges. Crimp or flute as
desired. Cut 5-6 slits in top crust to allow steam to escape while
baking. Refrigerate for 15 minutes. Bake in the middle of a preheated
375-degree oven for 10 minutes, then at 325 degrees for 50-60 minutes
or until the crust is golden and filling is thick and bubbling.

 

 

Butter Crust Pie Dough
Makes two 12" circles, enough for a 9" double-crust pie 

I prefer this crust because of its rich
butter flavor. When handled properly, it is tender and flaky. This
crust is best for single or double crust pies, not tarts.

2 sticks cold, unsalted butter
2 cups flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold water

Cut the butter into 1/4" cubes. Combine flour, sugar and salt. Cut
the butter cubes into the flour until the mixture is crumbly and
pieces are pea size. Sprinkle water evenly over mixture and mix until
dough pulls together.

Pat the mixture into a flattened ball. On a lightly floured board,
begin rolling from the middle of the ball outward, stopping the
pressure 1/4" from the edge. Lift the dough and turn by a quarter and
repeat until desired size. Use the lifting of the dough as an
opportunity to gauge the dough thickness or for dusting the rolling
surface with flour.

Cut out two 12" circles -- which should be about 1-1/2" larger then
your pie tin. Move the crust by folding the dough in half, using your
fingers spread apart underneath as support. Gently ease the crust
into the pie tin. If you stretch the dough too much, you will cause
it to shrink up when baking. Flute the edges for a single-crust pie,
or leave them plain for a double-crust pie.

For two, single-crusted pies: After fluting, chill in the freezer for
15 minutes. Line the dough with foil and fill with pie weights. (Weil
usually fills the shell to the top with rice that's reserved only for
this purpose.) Bake in a preheated 350-degree oven for 18-20 minutes.
Remove weights and foil and bake until lightly golden another 5-10
minutes for a partially baked crust that will be filled and baked
again or for 15 minutes until crust is completely golden -- a fully
baked shell.

For a savory crust: Omit the sugar and use half whole-wheat flour.
You may also add 1/4 cup grated cheddar cheese or 1 tablespoon
chopped fresh herbs.