Thursday, June 14, 2012

Summertime Peach Pie

I am absolutely obsessed with farmers markets in the summer. I especially miss the Saturday open-air markets in Germany; dozens and dozens of vendors in the city center, selling fresh fruits, vegetables, eggs, honey, breads, meats, cheeses, plus the obligatory doner kebap stand. (If you have to ask me what a doner kebap is, you're seriously missing out). I LOVED going to those markets, and I was determined to continue our Saturday morning tradition once we returned to the States. I was actually kind of disappointed with the "market"-I use that term loosely-in our town right outside of Boston. They had extremely overpriced produce (as well as a pathetically small variety), and there were really only 10 vendors. Shreveport, however, has a fantastic market twice a week in the summer. I went this past week with Tony and our dear friend/neighbor Stephen, and I loaded up on tomatoes, blackberries, blueberries, peppers, and peaches. I had every intention of saving the peaches for a mid-afternoon snack for Tony, Will or myself, but as soon as I got home I decided that a peach pie was necessary. After all, what's summer without a peach pie? This recipe was easy and delicious, and it did NOT last long. The only change I would suggest making involves the crust. For the love of everything holy, do not buy pre-made crust at the grocery store. It simply isn't as good.

Happy summer!
Source: All Recipes

Ingredients:
  • 1 (15 ounce) package pastry for a 9 inch double crust pie (I used this recipe for pie crust)
  • 1 egg, beaten
  • 5 cups sliced peeled peaches
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter
Directions:

1.  Preheat the oven to 450 degrees F (220 degrees C). 

2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later. 

3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently.
4. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. 
5. Pour over the peaches, and mix gently.
6. Pour into the pie crust, and dot with butter.
7. Cover with the other pie crust, and fold the edges under. (I made pretty lattice shapes with my crust, but by all means cover the whole pie with the other crust if you wish).
8. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
 9. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

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