Spiced Peach Pie

Remember all those ages ago when I made that apple pie for that silly pie contest?  This is essentially the same, only I decided to make it with peaches instead.  I make this peach pie often as a treat for people who do me great favors, but I usually only have access to canned peaches (and it's delicious just with those, believe me).  This time, we were able to use some of the fresh peaches from Sam's grandparents' that we'd frozen back in September.

Another tweak I made from the original was to add a little spice to the crust.  I added a tablespoon or so of cinnamon sugar and a good shaking of ground nutmeg.  However, you don't really need it.  I just thought it made it extra special.  Oh, and if you have an amazing pie crust recipe that you think is the greatest of all time, please share it with me.  I'm always on the hunt.

This pie is delicious, and the peaches are sweet and literally melt in your mouth.

Why do I always forget to take a picture of the slice?

Spiced Peach Pie
modified conglomerate of recipes


Filling
approx 2-3 cups of fresh cut peaches (I think this is about 6 peaches) or 2-3 cans sliced peaches
2 T flour
3/4 cup sugar
pinch or two of salt
2 T cinnamon
1/2 T nutmeg

1. Cut the peaches into slices if they aren't already.

2. Mix the flour, sugar, salt, cinnamon, and nutmeg. The original recipe called for far less cinnamon and nutmeg, so if you don't like flavor, reduce it all you like. Actually, the measurements I gave you for those two ingredients are more of my estimate. You should go more by what you think smells and looks like enough.

Spice those peaches

3. Pour the "spice mix" into the peach slices, and mix up with your hands (or a wooden spoon or rubber spatula. Don't dissolve the peaches.). Pour the mix into the pie crust, but be judicious about adding all the goop at the bottom of the bowl, because you don't want your pie to be drippy and dissolve the bottom crust)



Crust
2 cups all-purpose unbleached flour
a couple of pinches of salt
3/4 (one and a half sticks) of butter/ vegetable equivelant (or shortening, if you want to go the traditional route)
water

1. Mix flour and salt.  If you decide to spice the crust, now is where you would add it.

2. Get your butter out an hour or two beforehand to make sure its soft, or leave it on top of the oven while its preheating (but not for too long, or it will melt). Do not microwave the butter!! Not only does it make it too liquidy, but it separates the parts. Just make sure your butter is soft, because if it's too hard, it will be difficult to work with.

3. Cut the butter into little chunks (about 1T each) and plop into the flour mixture. Work in with a fork or pastry cutter until the chunks are considerably smaller, then work in with your hands. This will guarantee the butter is worked in properly.

4. Add water, a tablespoon or two at a time, and work it in. Use your hands to tell when it's ready. The dough should be a little past the point where it's just coming together. Work into a ball.

5. Separate the ball into two parts, one a little larger than the other. The larger ball will be your bottom crust. Pound and roll out the larger ball into a circle and drape over a 9-inch pie or cake pan lightly dusted with flour on the bottom. Pour in filling.

6. Repeat process with smaller ball. Drape over top of pie, pinching sides together, making the edges look fluted if you so desire. Cut a few slits in the center of the top crust so the filling can breathe and seep as it cooks. Sprinkle with a bit of cinnamon-sugar if you like.

Crusty

7. Place a cookie sheet under the pie to catch any drippings if you're worried about it. Put in oven pre-heated to 425 degrees. Cook for about 40-45 minutes (this will depend on your oven, of course). Pie will be done when the crust is golden brown.