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Peach:Blue Ribbon Peach Pie

Source of Recipe

recipecircus/cat


List of Ingredients









3 lbs. ripe peaches

1 cup sugar

1/4 cup cornstarch

2 Tbsp fresh lemon juice

*

-- Butter Pastry --

2 cups flour

1 tsp salt

1 cup (2 sticks) cold butter, cut into bits

1/3 cup cold water












Recipe

Prepare the butter pastry: Combine the flour, salt, and butter in a food processor or large mixing bowl and process or work with a fork until the mixture is crumbly (resembles small peas).


Add the water all at once and pulse the food processor on and off until the mixture comes together to form a ball of dough. Do not over-process.


Without handling the dough any more than necessary, divide in half and press each half into a disk. Wrap in plastic and refrigerate while preparing the fruit.


Peel the peaches. In a large pot over high heat, bring a gallon of water to a full boil. Fill a large mixing bowl with ice water and set it aside. Drop the peaches into the boiling water; after one minute, use a slotted spoon to lift them out and put them in the bowl of ice water. The skins will slip right off.


Slice the peeled peaches and combine them with the sugar, cornstarch, and lemon juice.


Roll out one round of pastry into a 12-inch circle. Fold the circle into quarters and place the folded pastry in a 9-inch pie pan, the point of the folds in the center. Unfold the round of dough in the pan and press it into place, letting the excess dough hang over the sides. Put the peach filling into the pastry-lined pie pan.


Roll out the second piece of dough into a 12-inch circle and, using a pizza wheel or sharp knife, cut the dough into 1-inch-wide strips. Lay half the strips of dough over the filling and fold every other one back on itself to the left. Starting at the right edge, lay a strip of dough at a 90-degree angle from the first strips you laid, and unfold the strips that were folded back. Fold the strips that were not folded the first time and lay another strip. Repeat this process to create a lattice top over the surface of the pie. Press the edges of the dough around the edges of the pan and trim off the excess.


Put the pie pan on a baking sheet to catch any overflow. Bake in a preheated 400-degree oven for 55 to 65 minutes. The crust should be well browned and the filling should be bubbling up between the seams of the lattice top. Cool the pie on a rack for at least an hour before serving so the juices have time to set.

Makes one (9-inch) pie.