Victor just called this the best pie I have ever made.  I don’t know if I would go that far, but it is a pretty good pie.

Fresh peaches and a homemade crust – what can be easier?  I do have to admit that I have the pie crust-thing down pretty good.  Food processor, frozen butter, ice water.  It is seriously fool-proof.

No-Fail 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 . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.

While I know I really should let the dough relax, I almost never do.  I form it into disks and roll it right out on a well-floured counter.  It always works.

The filling was simplicity, itself.

Peach Pie

  • 4 pounds of peaches, peeled and sliced
  • scant 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 3 tbsp cornstarch
  • 1 tsp vanilla
  • 1 scant tsp cinnamon
  • pinch cardamom
  • pinch salt
  • 3 tbsp butter

Toss peaches with all ingredients except butter.  Pour into prepared pie shell.  Dot filling with butter.  Top with second crust.

Cut steam vents in crust and place in preheated 425° oven about 45 minutes.  Cover crust edges if they get too browned.

Cool and enjoy.  Do not refrigerate fruit pies.  Really.

My grandmother used to give me homemade peach pie for breakfast with peaches from her neighbor, Mrs. McNamee’s tree.  My mother didn’t exactly approve, but Grandma always trumped.  The good ol’ days…

I’m thinkin’ that Grandma would approve of me having some of this for breakfast tomorrow.