Peach Pie

Ingredients: 

Crust

3 cu all-purpose flour

1 tspn Salt

1/4 tspn Cinnamon

1 egg

1 tspn white vinegar

1 1/2 cus cold butter

3-5 tbls ice water

 

Filling

6 cu of ripe peaches sliced into 3/4” sliced

1 peach diced into small cubes and set aside

1 cu + 2 tbsp white sugar

½ cu + 2 tbsp light brown sugar

¼ cu + 2 tbsp amaretto

Juice of 1 lemon

½ tspn cinnamon

1 tsp vanilla extract

10 tbsp cornstarch

½ tsp salt

1 egg

1/4 cu coarse sugar

 

Directions: 

(Preheat the oven to 350 degrees)

To make the crust Sift the flour, salt and cinnamon together. Cut in the cold butter with a pastry cutter and work together until it resembles coarse crumbs. In a stand up mixer, add the egg and white vinegar into the flour mixture. slowly add 1 T of ice water at a time until the dough just comes together. Separate in half and form a disk. Let sit in the fridge for 2 hours or in the freezer for 20 minutes before rolling out.

To make the filling Add your sliced peaked into a large bowl with 1 cup white sugar, 1/2 cup light brown sugar, 1/4 cup amaretto,1/2 teaspoon cinnamon, juice of 1/2 lemon, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 6 tablespoons cornstarch. Let sit aside for 20 minutes for ingredients to work together.  In a sauce pan, add the diced peaches, 2 T white sugar, 2 T brown sugar, 2 T amaretto, juice of 1/2 lemon, and 3 T cornstarch. Heat over a medium heat until the mixture forms a thick jelly. Add this jelly mixture to the peaches and let sit for 10 minutes.

Assemble Roll out one of the dough disks for the bottom crust and lay in a round, greased, 9 inch pie dish, trimming the edges. Sprinkle 1 T of cornstarch on the bottom crust before adding the peach filling. Add in your peach filling. Roll out the other disk for the top crust. You can roll this out flat, leaving a hole for air to escape, or do a lattice pattern. Seal the edges of the top and bottom crust together with an egg wash. Egg wash the entire top of the pie and sprinkle with coarse salt. Bake for 60-75 minutes, until golden brown and let rest for 8 hours before serving.

Rachel Yecco, Brigantine Farmers Market, Brigantine, NJ