|It's time for another post from the Secret Recipe Club. This month I received the fantastic blog, I Am a Honey Bee. There were so many amazing recipes to choose from, but I settled on a recipe for vanilla peach pie. It's peach season here in Texas, which means giant, juicy and sweet peaches for 99 cents a pound. The original recipe didn't call for peeling the peaches, but I figured it would help the texture of the filling. I learned the peach peeling technique from making Miss F's food when she was a baby. It really helps cut a lot of time and makes it crazy easy to peel a peach.|
Pie crust (recipe follows)
8 large fresh peaches
½ to ¾ cup of vanilla infused sugar
¼ cup flour
2 tablespoons unsalted butter
Preheat oven to 425 degrees. Roll out 2 discs of dough. Set bottom dough in pie plate, refrigerate. Slice the top crust into eight ¾”wide strips and refrigerate.
Boil a small saucepan full of water, enough to cover a peach. Drop a peach into the water for 30 seconds, remove with tongs and set aside. Repeat with remaining peaches. Remove skin from the peaches and slice.
In a large bowl, combine the peaches, vanilla sugar and flour. Place peaches in the bottom crust and then cover with the strips of pie crust in a lattice design. Place the small pieces of butter in the places where the crust is open to the fruit.
Bake the pie on a sheet tray at 425 degrees for 10 minutes. Turn the oven down to 350 degrees and continue to bake 35 minutes, or until crust is lightly browned.
2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into ½ inch cubes
3 to 4 tablespoons ice water
Pulse flour, sugar and salt in a food processor until combined. Add butter and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow steady stream until mixture just begins to hold together.
Shape dough into a disk, wrap in plastic and refrigerate 1 hour or up to 3 days, before using.
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