Summer Peach Pie
With summer slowly coming to an end I have been trying desperately to soak up the fresh peaches while they are still available locally. In my peach frenzy I may have bought to many at one time and they ripened super quick. This has left me with quite a delightful dilemma. What to do with all of these ripe peaches. I love peaches and I love pie – so the perfect solution is a peach pie!
Divide pie dough into two sections. Cool pie dough for at least an hour in the fridge. Roll out to a 13” circle. Transfer the dough to your 9” pie plate. Take the next piece of dough and roll out to a 12” circle. Refridgerate both sections until ready to use.
Combine the sliced peaches with 1 Tbsp lemon juice and ½ tsp vanilla and gently stir. (And I mean GENTLY! – if your peaches are soft and you stir them up to harshly they will mash like a boiled potatoe! And we don’t want that now do we!)
**This step is optional - Place peaches in a colander to drain. *** This step elimates some of the juices so your pie isn’t soggy at the end. Drain your peaches for approximently 10-15 minutes. If your peaches are not super ripe you may not need to do this. Use your own discretion!
Combine ½ cup sugar, ½ cup flour, ¼ tsp nutmeg, 1/8 tsp salt in a mixing bowl. Sprinkle with the dry ingredients and gently stir to combine. Spoon the filling into your prepared pie shell.
At this point it is totally up to you what kind of topping you’d like to do. You can do a crumble topping (try out this yummy one I used for my pear crisps). Or you can do a normal pie crust topping. I chose to do a lattice topping because it is absolutely beautiful!
Here’s how I did the lattice topping:
After you’ve rolled out the dough to 12”, cut the dough evenly into ½” wide strips. I used a pizza cutter and it was super easy!
Lay out 7 strips of dough, parallel to each other with about ½” space in between each, over the top of the pie.
Fold back every other strip of dough down the center. Place one long strip of dough down the center of your pie, perpendicular to the rest. Unfold the dough strips over this new strip.
Fold back the strips which are now running under the new strip and lay down a second strip of dough, keeping the spacing the same between strips. Now unfold the strips again. Repeat these steps until both sides of the pie are completed.
Use a knife or scissors to cut the excess dough. Fold any extra dough over and crimp the dough with your fingers to get a nice seal.
Next I used a fork to beat together the egg and water to make egg wash. Brush the top of the pie generously with egg wash.
Bake pie at 450 degrees for 10 minutes and then reduce heat to 350 for 30-35 minutes. You may want to put a baking sheet on the rack under the pie to catch any spills. If you find your crust is browning to quickly you can put some aluminum foil over the edges.