Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Saturday, October 8, 2011

Old-Fashioned Deep Dish Peach Pie

By Kerrie

Peaches,,, what is not to love?     The end of summer rewards us with this juicy, delightful fruit – perfect for baking or just biting into.   I picked up a small box of them earlier this week and waited with anticipation until two days later, they were perfectly ripe and ready to be baked into a luscious pie.  This is an easy recipe and the rewards, well, let’s just say if you set this pie down in front of your family they might just do anything (like dishes..?) to get another piece.   Stake your own claim too, because this pie will disappear fast.   

Note:   Peaches release a lot of juice when they bake.   It is best to use a lattice top or cut some good size vents in the top crust to release the steam.   I used some small leaf shaped cutters to cut a large center vent and then several smaller leaf shaped cuts for additional venting.   For extra drama I used the small cutter to cut out little leaf shapes to embellish the edge of the crust.   You could do this free style, or pick up the cutters at a craft store.  


Pie crust dough for a 9 - 10 inch pie.   See Recipe:  Tender Pie Crust
9  good size peaches (ripe but not soft)
1 cup packed brown sugar
4 Tablespoons tapioca flour (most supermarkets carry this in bulk)
1 Tablespoon cinnamon
1 Teaspoon ground nutmeg
1 egg
1 Tablespoon Demerara Sugar


First make your pie crust dough and refrigerate for 1 hour.  
See Recipe:  Tender Pie Crust .    You could also use a package pastry for a double crust pie.

Meanwhile, peel and slice peaches.  Set aside.

Then, to a small bowl add the brown sugar, tapioca flour, cinnamon, and nutmeg.   Mix with a fork until well combined.  Set aside.

Now, roll 1/2 of the pie crust dough out on a flour dusted surface.   Then fold over the rolling pin and place over a lightly oiled pie plate.   Then pat in place and trim the edges.

Next, sprinkle 1/4 cup of the sugar mixture over the top of the bottom crust.

Then place a layer of peaches over the sugar mixture.

Then, sprinkle more of the sugar mixture over the peaches.

Then, place another layer of peaches over the sugar mixture.   Continue this process until all of the peaches and sugar mixture have been added.

Now, roll the other half of the pie crust dough out on the flour dusted surface.   Place the crust over the top of the peaches.   Press a large cutter in the middle of the crust and pull the dough up from the center of the cut -- or use a knife to make the cut and remove the cutout dough.    Then, press or cut additional vents around the rest of the pie.

Preheat the oven to 375 degrees F and place the oven rack in the lower third of the oven.

Next, trim the edges and crimp with the tines of a fork.   Then, make an egg wash by whisking one egg.   Brush the crust with the egg wash.

Now, if you desire, cut out additional little leaves from the leftover dough and place around the edge of the pie.   Apply the leaves by dipping the edge of each leaf in the egg wash and then overlapping as they are placed on the pie.

Now, using a knife even up the edges and then sprinkle across the top with Demerara Sugar.

Place pie in oven (lower rack) and bake for about 45 - 60 minutes or until the crust is golden brown and the juices are bubbling.    If the edges of the pie are browning too much during baking, cover with a pie crust shield .

Remove from oven and cool on a wire rack.    I know it's hard, but try to refrain from cutting into the pie for a few hours.   This will allow the juice to set and be less runny.    If you have any pie left, refrigerate for up to two days.

Enjoy ‼

~~~  I apologize for the light and dark exposures.   I am still trying to figure out my new camera.   The photos will get better – I promise.  ~~~

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