Author Notes
First things first: this is not an original recipe- I found it from Epicurious. But it's hands down the best peach pie I've ever made or had- and I wanted to be sure all you guys got to see it/try it too. —totalnoms
Ingredients
- For the crust
-
2 1/3 cups
all purpose flour
-
1 tablespoon
sugar
-
1 teaspoon
salt
-
3/4 cup
(1 1/2 stick) chilled, unsalted butter, cut into pieces
-
1/4 cup
chilled solid vegetable shortening, cut into pieces
-
1 teaspoon
distilled white vinegar
-
6 tablespoons
ice water
- For the filling
-
4-5 pounds
medium peaches, peeled, pitted and sliced
-
3/4 cup
sugar
-
1/4 cup
all purpose flour
-
1/4 teaspoon
ground cinnamon
-
1/8 teaspoon
ground cardamom
-
1/8 teaspoon
ground nutmeg
Directions
-
Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar.
-
Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.)
-
Preheat oven to 400°F. Combine peaches, sugar, flour and spices in large bowl; toss to mix well.
-
Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape.
-
Bake pie until crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie 3 hours (this is the absolute hardest part. I only made it 1 hour before I dove in, but the filling was still very liquidy). Serve with ice cream.
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