A Slice (or Two) of Heaven

What better way is there to finish off a cookout than with a fresh homemade fruit pie? I can’t think of any. Since there was a large crowd for dinner I decided to make both apple and peach pies. Both turned out wonderfully. The peaches were in absolutely perfect condition, so I’m really glad we chose that one.

I’ve made this apple pie recipe many, many times before and it has become my old standby. This crust turns out perfect every time. It is from a great cookbook we got as a wedding gift, Cook’s Kitchen Handbook. This book is great because it has step-by-step illustrations which were a great help the first time I ever made pie crust. Handmade pie crust is not difficult, but it does take patience. I prefer to use my hands to blend the butter and flour. I just always seem to get the best results that way.

For the peach pie I used the same pie crust recipe, but used the peach pie filling recipe from Williams Sonoma. The filling is absolutely to die for. There is quite a bit of liquid in the pie even after it is finished baking, so I would recommend putting it in the refrigerator so the liquid sets a bit.

Peach Pie
Ingredients:
For the crust:
3 cups all-purpose flour
½ tsp. salt
6 oz. butter (1 ½ sticks), chilled and diced
5-6 Tbs. cold water

For the filling:
6 cups peeled, pitted and sliced peaches
2 Tbs. fresh lemon juice
1/4 cup all-purpose flour
2/3 cup sugar
1/4 tsp. salt
Pinch of freshly grated nutmeg
2 Tbs. unsalted butter

Directions:
Sift the flour and salt into a bowl. Add the butter. Cut the butter into the flour or rub it in with your fingertips until the mixture is crumb-like. Sprinkle 5 tablespoons of water over the mixture. With a fork, toss gently to mix and moisten it. Press the dough into a ball. If it is too dry to form a dough, add the remaining water. Wrap the ball of dough with plastic wrap and refrigerate it for at least 30 minutes.

To make the filling, place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well. In a small bowl, stir together the flour, sugar, salt and nutmeg. Add to the peaches and toss to combine.

Remove the dough from the refrigerator and let warm up a bit if necessary. Preheat oven to 425°.

Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 1/2 inch wide; set aside. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter.

To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges. Trim and flute the edges decoratively with your thumb. Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the top is browned, about 25 minutes more. Makes one 9-inch pie; serves 8.

Apple Pie
Ingredients:
For the crust:
3 cups all-purpose flour
½ tsp. salt
6 oz. butter (1 ½ sticks), chilled and diced
5-6 Tbs. cold water

For the filling:
2 lbs. peeled, cored and thinly sliced Granny Smith apples
1 Tbs. all-purpose flour
¼ c. sugar
¾ tsp. apple pie spice

Directions:
Sift the flour and salt into a bowl. Add the butter. Cut the butter into the flour or rub it in with your fingertips until the mixture is crumb-like. Sprinkle 5 tablespoons of water over the mixture. With a fork, toss gently to mix and moisten it. Press the dough into a ball. If it is too dry to form a dough, add the remaining water. Wrap the ball of dough with plastic wrap and refrigerate it for at least 30 minutes.

To make the filling, add the apple slices to a mixing bowl. Add flour, sugar and apple pie spice and toss to coat evenly.

Remove the dough from the refrigerator and let warm up a bit if necessary. Preheat oven to 375°.

Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 1/2 inch wide; set aside. Put in the filling and smooth so the top is level.

To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges. Trim and flute the edges decoratively with your thumb. Bake for 45 minutes or until pastry is golden brown and the fruit is tender. Cool on a rack. Serves 8.

4 Responses

  1. Your pies look beautiful! Almost too pretty to eat…but I would because I am sure they taste amazing. 😉 Keep these pics/recipes coming. I love your blog!

  2. Very pretty! This might even make me want to try some cooked fruit!

  3. Wow, your lattice work on the crust is beautiful. You must have done this before! 🙂

  4. […] the extra effort and made the dough myself. When searching for a recipe I came across this one on Annie’s blog. After talking to her and finding out it is her “go to” apple pie recipe, I figured it […]

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