It is Peach Season, so what better way to celebrate this delicious fruit than an Old Fashioned Peach Pie? It is a true southern staple and a recipe every southern kitchen should have. I use locally grown Freestone peaches. “Freestone” simply means that the peach pit (or stone) is easy to remove.
Slice a shallow crosshatch into the bottom of each peach and place them in gently boiling water for 40-60 seconds. This will help the skins peel right off.
Remove the peaches from the boiling water and immediately place them in a bath of ice water.
The skin should peel right off. If you need some extra help, use a paring knife to help guide the skins off.
Slice the peaches into roughly one inch sections. This is a good time add a bit of lemon juice to prevent the peaches from browning or to taste.
Add the flour, cornstarch, sugar, cinnamon, nutmeg, and vanilla. Combine well.
Pour the filling into your prepared unbaked pie crust. It may seem like a bit too much juice from the peaches, but it will all come together once it has cooked and rested for a bit.
Now is the time to get creative! There are dozens of different pie crust designs that you could make. I choice a lattice design with a few embellishments.
To make the lattice:
1. Roll your pie dough out as you normally would and cut it into long strips using a knife, pastry cutter or pizza cutter.
2. Lay your longest strips vertically in the center of the pie and work your way to the outside, allowing them to overhang a bit.
3. Fold back every other strip to just past the center of your pie.
4. Again use your longest strip and lay across the center. Lay the folded up strips back down and you will have your first weave.
5. Continue this process until you have completed the lattice design.
Brush egg wash (an egg with a splash of water) under the edges of each strip and press gently to secure everything to the bottom crush. Trim away any excess dough.
I had a bit of dough left over, so I decided to use it up. I took the strips and twisted them to provide a pretty border to the edge of the pie.
Brush the edges of the pie with more egg wash to help everything stick together. Gently press the twisted strips onto the edges of the pie, overlapping the ends.
Brush everything with more egg wash and dust with sugar. Place into a preheated 350 degree oven for 30-40 minutes.
Allow the pie to rest for at least 1-2 hours before cutting. I prefer to allow mine to rest overnight to allow all of the delicious sauce to set up. It makes for a perfect cut peach pie!
Recipe: Old Fashioned Peach Pie
5 Cups Peaches
1.5 Cups Sugar
1/2 Cup Flour
1/2 Cup Corn Starch
1 Teaspoon Vanilla
1 Teaspoon Lemon Juice
1/2 Teaspoon Cinnamon
Carve a shallow crosshatch into the bottom of each peach. Blanch the peaches by placing them into a pot of gently boiling water for 40-60 seconds and them submerging them into ice water. This will allow the skins to easily peal.
Slice the pealed peaches into approximately 1 inch wedges and place into a large bowl.
Stir in flour, cornstarch, lemon, vanilla, cinnamon and nutmeg until well combined. Allow to sit for 5 minutes.
Pour filling mixture into prepared unbaked pie crust. Brush egg wash onto the edges of the pie dough.
Cover with your desired top crust design and brush with more egg wash. Dust with sugar.
Bake in a preheated 350 oven for 30-40 minutes, until the crust is a nice golden brown.
Allow to rest for at least 1-2 hours before cutting.