The baking gods were smiling down upon me for this one.  This came out just like they always should – and rarely do.

The crust was perfectly flaky (just like me!)  and the filling was rich and flavorful -and- held its shape without being pasty.  Just like it’s supposed to!

I used 4 peaches and 2 apricots – because that’s what was in the house.  But any combination would work.

A bit of pastry flour helps to lighten the crust a bit and make it more tender.  If you don’t have any, just use the flour you have.

Peach Pie

Crust:

  • 2 cups flour
  • 1/3 cup pastry/cake flour
  • 2  sticks butter, frozen
  • pinch salt
  • 2 tbsp sugar
  • 1/2 cup ice water

Using a food processor, add flours, salt, and sugar.  Pulse to mix.

Chop up frozen butter and add.  Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter.  Press and form mixture into two disks – one larger and one smaller (bottom crust, top crust).    Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out bottom crust and place in pie plate.

Make Filling.

  • 4 peaches and 2 apricots (or any combination)
  • 2/3 cup sugar
  • 1/3 cup flour
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cardamom
  • 2 tbsp butter, melted

Preheat oven to 400°.

Cut peaches into chunks.  (I very rarely peel fruit.)  Place into bowl and then add sugar, flour, and spices.  Mix very well – until filling is a bit gluey.  Add melted butter and mix well.  Pour into crust.

Roll out top crust and place over top.  Seal edges and make a decorative crimp, if desired.

Cut vent holes in top crust and bake about 1 hour to an hour and 10 minutes or so.

Cover crust with a bit of foil if it gets too brown.

Guaranteed good!

The food processor really does make the quickest and easiest pie crust.  I used to use 3:1 butter to shortening back in the day, but I’ve found that the all-butter food processor crust is every bit as light, flaky, and tender without the partially-hydrogenated fats.  2 tbsp butter per serving isn’t exactly health food to begin with.

But boy was it good!

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