Farmers Market Peach Pie With Nutmeg And Vanilla

By • August 19, 2011 8 Comments



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Makes 8 servings

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, chilled and diced
  • 4 tablespoons ice water

Peach Filling

  • 3/4 cup plus 3 teaspoons granulated sugar
  • 1 vanilla bean, split and cut into small pieces
  • 4 tablespoons all-purpose flour
  • 1 1/2 teaspoons nutmeg
  • 2 1/2 pounds unpeeled peaches, halved, pitted, each peach half cut into 6 slices
  • 1/3 cup unsalted butter, cubed
  • 1 egg, beaten
  1. In a bowl, combine 2 1/2 cups flour and salt. Cut in 1 cup butter until mixture resembles coarse crumbs. Stir in water, one tablespoon at a time, until mixture forms a ball. Divide into two balls and wrap in plastic, refrigerating for at least 4 hours.
  2. Position oven rack in bottom third of oven and preheat to 400 Degrees F. Combine 3/4 cup sugar and vanilla bean in processor; blend until vanilla bean is finely minced. Sift vanilla sugar through strainer into bowl; discard any large pieces. Mix 4 tablespoons flour and nutmeg into vanilla sugar. Add peaches to mixture and toss to coat.
  3. Take 1 of the 2 dough balls and roll out to fit a 9 inch pie plate. Place dough in pie plate. Press the dough evenly into the bottom and sides of pie plate. Spoon peach filling into dough; dot with 1/3 cup butter. With the other dough ball, create a lattice for top of pie. Brush top of pie with egg and sprinkle 3 teaspoons of sugar on top.
  4. Place pie on rimmed baking sheet. Bake for 1 hour until peaches are tender, crust is golden brown and juices are bubbling through lattice. Transfer pie to rack and cool.

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