National Peach Pie Day

1. I really like food holidays. I'll take any excuse to eat something yummy.
2. I need to figure out how to improve my kitchen's lighting situation. This is the only photo that turned out semi-ok. Yikes.
3. I realize that the fruits on the tea towel are probably oranges, but I'm going to pretend that they are peaches. ;)


ANYWAY.

If you would like to make a peach pie today, Sunday August 23, in honor of National Peach Pie Day, you totally should. I have a recipe for you! Yay!



Butter Pie Crust
recipe from King Arthur Flour

Here's what you're gonna need:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter
1/4 to 1/2 cup ice water

Here's what you're gonna do:
 1. If you're using a food processor, pulse the flour, salt, and butter (cut the butter in small pieces first!) together. Carefully! You want it to look kinda crumbly, not fully incorporated. If you don't have a food processor, you can use a pastry cutter or a couple of forks to cut the butter into the flour. You'll probably use your hands a bit too. Wash them first. Don't be gross.
2. Add the ice water a little bit at a time. You will have added enough water when you can smoosh the dough together with your hands and it doesn't crumble apart. If it crumbles apart, add a little bit more water. Easy peasy.
3. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and chill for about 30 minutes. While that's chilling, make your pie filling.

This recipe makes enough dough for 1 double crust pie or 2 single crust pies.


Peach Pie
recipe adapted from Kitchen Trial and Error

Here's what you're gonna need:

6 peaches, peeled, pitted, and sliced
2 tablespoons lemon juice
1/2 cup granulated sugar
2 tablespoons brown sugar
1/4 cup cornstarch
a pinch each of cinnamon, nutmeg, and ground ginger (if you want a more autumn-y tasting pie, you can add some more spice!)
1/4 teaspoon salt
2 tablespoons butter

Here's what you're gonna do:

1. Add the lemon juice, sugars, cornstarch, salt, and spices to peach slices in a bowl and stir. Let sit while you roll out the pie crusts.
2. Go ahead and preheat that oven to 375º F. It doesn't hurt to put a foil lined baking pan on the bottom rack to catch any drips! Super easy cleanup and no smoke alarm to deal with!
3. Take your chilled pie dough disks out of the fridge. Roll out one of the disks on a lightly floured counter. You want a circle that is a little bit bigger than your pie plate. Carefully take your circle of dough and transfer it to your pie plate. Push the dough down a little bit to make sure the plate is lined.
4. Stir your peach mixture one last time and add it to your dough lined pie plate. Cut the 2 tablespoons butter into small pieces and add on top of the peach mixture.
5. Roll out your second pie dough disk. From here you can make your top pie crust as simple or decorative as you like! If you want a simple top, just take your rolled out dough and cover the top of the pie. Crimp the edges together and make sure to cut some slits in the top dough to let steam escape. Or you can get fancy with cookie cutters or lattice tops or braided dough edges. It's your call! Have fun with it!
6. Bake your pie for about 1 hour and 15 minutes. To be safe, check on your pie every 20 minutes or so, just to see how it's coming along. If your crust is getting too dark, cover it with some foil.
7. This is the hardest part: wait for the pie to cool completely! I know it smells so good and you want to eat it right away, but if you wait about 4 hours the filling will set and won't ooze everywhere when you try to cut it. 

Enjoy!

xoxo
Brittney