- Serves 6-8
Every Saturday, I visit the Red Stick Farmer’s Market at 5th and Main Street in downtown Baton Rouge for locally grown fruits, vegetables, herbs, and honeys. The streets are always crowded with families pushing strollers between booths no matter what time I arrive, and lately, it’s been cut-throat to find my favorite bunches of kale.
But the farmer’s market is always worth the crowds serving up some of the best ingredients in our local kitchens, and, this past Saturday, the goods were no exception. As we made our way between the over-crowded booths lining Main street, local musicians played, children danced, and hungry shoppers swarmed the table for Plantation Pecan. Served up front and center, baskets of ripe southern peaches (now their third week in season), tender white nectarines, and Mr. Buddy, the farm patriarch and southern character, beckoned everyone near.
Although I’m certain most people were there for the peaches and nectarines (I was too), I couldn’t help myself–I was definitely there for Mr. Buddy, a good natured, adorable looking older man with a passion for peaches.
To me, he’s kind of a celebrity.
After trying Mr. Buddy’s peaches, I knew they would be my favorite ingredient for the blog this week (look soon for other peach recipes from the grill and juiced). But, for now, my easy adaptation of a homemade peach pie with an all butter crust will impress anyone you know who either a.) doesn’t like pie or b.) doesn’t like peaches. To say this recipe is inspired may be a bit triumphant, but I’m so sure you’ll love this pie, you’ll be looking for Mr. Buddy at the next Red Stick Farmer’s Market too. —Helana Brigman
- Pie Crust
2 1/2 cups
All Purpose Flour, plus more for dusting
sticks Unsalted Butter, cut into 1-in. cubes and frozen
- Prepare Pie Crust: Begin by freezing the butter. Place 2 sticks unsalted butter cut into 1 inch cubes into freezer and allow sit for at least 15 minutes, but preferably an hour. The longer the better.
- Add flour, salt, and sugar to a food processor. Pulse to combine.
- Flour a surface and add dough ball to surface. Divide in half and create two circular discs.
- Wrap discs in plastic wrap or sandwich bags and refrigerate for immediate use, or freeze for later use. Dough keeps for up to 2 months; one disc equals one layer of standard pie dough. (NOTE: When using/baking the All Butter Pie Crust: make sure to puncture holes with a fork into the dough. Can be pre-baked, or baked with a pie).
- Prepare Pie: Slice peaches away from the pit making sure to keep skins on (this is Alanna’s tip for an excellent homemade peach pie). The aesthetic nature of your slices matter little, just make sure to cut them into even levels of thickness (for me, this meant 1/4-inch thick slices).
- Place peaches in a nonstick saucepan with sugar, flour, and cinnamon, and rest for about 20-30 minutes or until a natural syrup forms.
- Warm saucepan over medium heat stirring in extracts when mixture becomes bubbly. Remove from heat and rest while you prepare the pie crust. Preheat oven to 425F. Roll out discs of pie crust on a well-floured surface and transfer to a pie pan. Press dough down evenly into pan and instead of trimming off dough excess, roll up hanging dough into a thick crust to fill the pan’s edges (you will fill in any gaps in the crust when placing the latice-top over the filling).
- Transfer peach filling to pie and spread out evenly over pie crust. Roll out second disc of dough and using a pastry wheel, slice long even layers of lattice at about 1-inch thick.
- Create lattice-top crust: place 4 strips running left to right over the top of the filling and four strips running up and down on top. If feeling fancy, weave every other strip under and over the following strips in the pattern pictured above. Finally, take extra dough and fill in any gaps with the pie crust by pressing excess dough into empty spots and meshing with existing crust (if you’re lucky, you’ll use all of your pie dough like me).
- Paint lattice top with beaten egg and sprinkle with sugar. Bake pie for 10 minutes at 425F and drop heat to 350F. Bake pie for an additional 25-35 minutes or until crust is golden brown. Remove from oven and cool. Serve with whipped cream, vanilla ice cream, or by itself.