Texas Peach Pie

The other day I realized I had never blogged a plain peach pie before. It's peach season here in Texas and we are tearing through huge bowl fulls of fresh peaches and nectarines. The biggest effort for this pie is peeling the peaches, which is made easier by blanching them first. The peach skin stained my wood cutting board a deep purplish blue, it was the oddest thing. It all came out in the wash though. Miss F has really taken to helping make pie crusts, she is a master food processor operator. Serve this pie with a big scoop of vanilla ice cream and you are ready for summer.  This recipe is adapted from both Martha Stewart and Food & Wine.

Texas Peach Pie

2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold butter
3 to 4 tablespoons ice water

8 large, ripe but firm peaches (3 ½ pounds)
¾ cup sugar
1 ½ tablespoons fresh lemon juice
¼ cup plus 1 tablespoon flour
1 ½ tablespoons butter, thinly sliced

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. When ready, roll out ¾ of the dough into a 10” circle. Press the dough into a 9” pie pan and put it in the refrigerator. Place the remaining dough back into the refrigerator, wrapped in plastic wrap.

Preheat the oven to 400 degrees. Bring a large pan of water to a boil and make a large bowl of ice water. Score an “X” into the bottom of each of the peaches. Boil each peach for a minute, then put straight into the bowl of ice water. Peel the peaches, then slice into wedges.

In a large bowl, stir together the peaches, sugar, lemon juice and flour. Pour the peaches into the refrigerated pie crust and top with the sliced butter. Roll out the remaining dough into six 1 ½“ strips, weave the strips overtop of the pie and crimp the edges.

Place the pie on a cookie sheet and bake for 30 minutes. Reduce the oven temperature to 375 degrees and cover the edges of the pie with foil, bake for 40 minutes more. Transfer the pie to a wire rack and cool. Serve with vanilla ice cream.

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