Fresh Peach Pie

Kate Jepsen

Fresh Peach Pie 

(Makes 2 pies)

2 cups water
2 cups sugar
½ cup cornstarch
4 Tbsp. lemon juice
1 cube butter (1/2 cup)
8-12 sliced peaches

Combine water, sugar, cornstarch, lemon juice, and butter and cook until just starts to thicken.  Stir off heat until it becomes glossy. Cool. Pour desired amount over peaches, folding together (start with one cup). Spoon peach mixture into pre-cooked pie crust. Refrigerate

Baked Pie Crust

(This makes two 10-inch pie crusts)

12 Tbsp. (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp. salt
1 Tbsp. sugar
1/3 cup very cold shortening
6-8 Tbsp. (about 1/2 cup) ice water
Flour for dusting
Parchment paper
Pie weights or dried beans
 

1. Dice the butter and return it to the refrigerator while you prepare the flour mixture.
2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
3. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas.
4. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
5. Dump out onto a floured board and roll into a ball.
6. Wrap in plastic wrap and refrigerate for 30 minutes.
7. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.
8. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
9. Preheat oven to 375 degrees.
10. Prick the bottom of pastry all over with a fork.
11. Line the pastry with parchment paper; fill with pie weights or dried beans.
12. Bake until pastry begins to color around the edges, 20 to 30 minutes.