“You’re a good brother. You got any of that terrible peach pie you make? I’m starving.”
Ingredients:
For the crust:
2 ½ cups all-purpose flour
1 tsp baking soda
1 tbsp brown sugar
½ cup vegetable shortening
½ cup butter, cut into small cubes. Keep in the freezer until ready to use.
¼ cup ice water
2 tbsp milk (for brushing)
1 tsp turbinado sugar for finishing
For the filling:
6-7 ripe peaches, thinly sliced
1 tbsp granulated sugar
2 tbsp brown sugar
1 tsp vanilla
1 tsp maple syrup
½ tsp cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ cup all-purpose flour
Directions:
To a food processor, add the flour, baking soda, and brown sugar. Pulse just a few times to combine.
Add in the vegetable shortening. Pulse only until the shortening is combined into the dry ingredients. It should resemble breadcrumbs.
Add the butter and again only pulse until the butter is combined and the mixture resembles breadcrumbs.
Slowly add in the water and pulse until just combined.
Remove the dough from the food processor, and on a lightly floured surface, gently knead the dough only a couple of times. You don’t want to overwork it. If your dough feels too dry, add in a bit more cold water. If it feels too sticky, add in a bit more flour.
Wrap your dough in plastic wrap or beeswax and place in the fridge for 30 minutes to chill.
Take out the dough from the fridge and roll out on a lightly floured surface. Cut the dough in half then roll out with a rolling pin two large circles about 12 inches in diameter.
Using a pizza cutter or sharp knife, cut the second circle into even strips about 1-inch wide.
Preheat the oven to 400 degrees F and grease a 9-inch pie dish.
Prepare the filling by thinly slicing the peaches. You can peel them beforehand, but I left the skin on.
Add the peaches to a large mixing bowl and add both sugars, vanilla, syrup, spices, and flour.
Gently stir to combine and coat the peaches with the flour.
Using a rolling pin, transfer the crust circle you didn’t cut into strips to the prepared pie pan. Use kitchen scissors or a sharp knife to trim off any excess.
Carefully pour the filling onto the crust. You may have some left over.
Using the strips you cut from the other circle, arrange them on top of the filling in a weaving pattern, alternating over and under the strips. Use kitchen scissors or a sharp knife to trim any excess of the strips. Press the edges of the strips into the rim of the crust base. You may want to dab the dough with a little milk to act as glue.
Gently brush the milk over the crust strips and the edge of the pie. Then sprinkle with turbinado sugar.
Bake the pie at 400 F for 20 minutes. Then lower the temperature to 375 F and cook for an additional 25-30 minutes or until the crust is golden brown and the filling has set.
I truly don’t know how you can get a more summery dish than peach pie. What I’ve been enjoying with my encore is getting to make dishes that match the seasons, since I did the original project in chronological order. But that has been a little challenging with summer because we don’t really see much of that season on the show. Luke’s peach pie is probably the most popular flavor of pie at the diner, so I knew I had to make it during the encore, even though in this particular episode, Liz says it’s terrible. I don’t know where she got that belief, but this pie was delicious and truly the perfect summer dessert.
Happy cooking from the Hollow!
If you missed my last encore dish, catch up here!
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