Summer becomes real when you have a slice of peach pie on your plate from fresh fruit just picked from the nearby orchard.
This, my friends, is true summer beauty.
I may have to declare this as one of the best pies I’ve ever made. And it’s the peaches that went inside that must be bestowed with a large portion of the credit.
Peach season here in Pennsylvania has reached its prime, and the fruit on the trees this year is thriving.
Juicy and sweet, peaches are certainly undergoing a stellar year.
And as a result, the pies that are produced from those peaches are reaping all of the benefits.
After all, a pie is only as good as the fresh fruit that’s going inside of it. Which is why the filling needn’t be anything too fancy or complicated.
The project in undertaking the creation of this pie isn’t the filling, but the crust, which you’ll find true of most pie recipes. After some slicing and dicing, the filling takes minutes to make.
Meanwhile, the crust takes a little finesse. But nothing unmanageable, even for the novice baker.
I like to consider pie-making as the perfect put-on-a-few-records and chill-in-the-kitchen-all-Sunday-afternoon activity. Nothing wrong with that, right?
If you’ve never done a lattice before, basically you’re just attempting to weave the top strips of crust over and under each other. You may wish to refer to a simple tutorial when you get to that step, as I admit, my instructions may not be the most extensively written-out.
The warm slice of pie that comes out of the oven, (one you’ll top with cold ice cream…perhaps vanilla coconut!) is certainly worthy of every last second of effort that goes into creating this. As I said earlier, this is true summer beauty on a plate and certainly summer baking at its finest.
- For the crust:
- 2 cups all purpose flour
- 1/2 cup spelt flour
- 1/2 cup rye flour
- 1 tsp. kosher salt
- 1 cup vegan butter
- 1/2 cup ice cold water
- For the pie filling:
- 9-12 peaches depending on their size, skins removed, fruit chopped
- 1/2 cup sugar
- 2 Tbsp. brown sugar
- 2 1/2 tbsp. cornstarch
- Juice of half a lg. lemon
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- For the crust:
- Sift the flours into a large bowl and add the salt. Place the vegan butter into the bowl. Use a fork to begin mashing the butter into the flour, and as things start to blend, use your hands to combine the ingredients fully together. Do this until the flour looks like course cornmeal. It is ok if there are some larger pieces of butter still in the mix.
- Add the water and knead the dough right in the bowl until it comes together, being mindful not to overwork it. Divide the dough in half, place back in the large bowl, and wrap the top with plastic wrap. Put it in the fridge 30-45 minutes. Meanwhile, make the filling. (See below.)
- When ready to roll the crust, make sure your countertop is dry. Lay out a sheet of wax paper and dust with some flour. Place the dough on the middle of the sheet and take a rolling pin to begin rolling, starting in the middle of the dough. Roll away from you, then put the pin back in the middle and roll, backwards, towards yourself. Now turn the dough 45 degrees so it is horizontal. Roll with your pin, again, starting in the middle, attempting to roll the dough into a circular form. Continue this process until the crust is around 12 inches in diameter and roughly even in thickness. Use the wax paper to help you flip the dough into a 12-inch pie pan, and remove the wax paper. Crimp the crust and remove any excess hanging over the pan.
- Repeat the process with the remaining piece of dough. Cut this piece into around 12, 1/3-inch strips.
- For the pie filling:
- Use a fork to mix the sugars with the cornstarch. Combine the peaches with the sugar/cornstarch mix, cinnamon, lemon juice and nutmeg. Remove the peaches and put them into the crust lined pie pan.
- Pour the juice from the peaches over the top until it comes 3/4 of the way to the top. You may have more juice than you need, and if so, discard. If you have less, don’t worry.
- Create a lattice with your crust strips, alternating the pattern by going over and under with each new strip. Place the pie on a baking sheet with edges just in case it bubbles over. Preheat oven to 400F. Bake the pie for 20 minutes at 400F; then turn the heat to 350F and bake another 40-50 minute,s or until the juices are bubbling and the top crust is browned.
- Remove and let cool. Slice and serve cold or warm with vanilla ice cream.