My favorite Peach Pie Recipe

Pie Birds add a special touch to any pie

Crust

2 1/2 cups all purpose flour, plus extra for rolling
1 cups (2 sticks or 8 o) unsalted butter, very cole, cut into small cubes
1 teaspoon salt
1 teaspoon sugar
4 to 6 Tablespoons ice water
Egg whites for brushing bottom & top of crust

1. Cut butter into 1/2 inch cubes and transfer to freezer for 20 minutes to 1 hour so that they become thoroughly chilled.

2. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 8-10 times until mixture resembles coarse meal, wit pea size pieces of butter. Add ice water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not add a little more water and pulse again until it barely holds together, you may not need all the water.

3. Place dough onto a clean, dry and preferable cold surface and divide into two even-sized mounds (I roll the dough out directly on my marble surface counters). Knead each piece of dough just enough to form into a disc, do not over-knead or dough will become tough. You should see small chunks of butter throughout the dough which will lead to a flaky crust. Sprinkle each disc with a little flour wrap each one in plastic wrap and refrigerate for at least one hour to overnight. Remove dough from refrigerator and let let sit at room temperature for 5-10 minutes which will make rolling the dough out easier.

4. Roll the dough out on a lightly floured surface and place in 9 inch pie dish. Gently press dough down so that it lines the bottom and sides of the pie dish. Use a sharp knife or kitchen shears to trim the dough to slightly larger than pie dish. Brush with some egg white to keep crust from getting soggy. Set aside and make the filling:

Filling

8 large, ripe peaches (about 3-4 lbs or 5 cups) peeled and sliced.
1 Tablespoons lemon juice
1 cup granulated sugar
1/2 cup, all purpose flour
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
2-3 Tablespoons butter

1, Place sliced peaches, in a large bowl and sprinkle with lemon juice and mix gently. In a separate bowl mix together flour, sugar, cinnamon, nutmeg, and salt. Pour over the peaches and mix gentlly. Pour into pie crust.

2. In a separate bowl mix together flour, sugar, cinnamon, nutmeg, and salt. Pour over the peaches and mix gently. Pour into pie crust.

Putting it all together:

After filling crust.
Roll out the second disk and gently place on top of the filling. Trim excess leaving 1/2 to 3/4 inch overhang. Fold the pieces of the top dough over and under the edge of the bottom piece pressing together.

Flute edges using your thumb and forefinger.

Score the top of the pie with four 1-2 inch long cuts to allow steam to escape or (before placing top crust place a pie bird into filling and place crust over pie bird and gently tap beak of bird to allow it to open up only enough for the beak to show and steam escape.

Brush with egg whites over top or Brush with Milk and Sugar (Both are good)

Bake at 350 degrees for 45-50 minutes.