Originally posted to Instagram July 19,2020
My mom said that my grandmothers best peach pie probably used peaches from her fathers peach trees. I wish I had that kind of access to fresh peaches right now but store bought will have to do.
This pie was a unsuspected winner. Yes, I could have made a cobbler but what fun is that? Variety is the spice of life and I wanted to try something new. Also, it’s way too hot outside to be using the oven for too long. Other than needing more peaches I didn’t have any other roadblocks with this recipe and I highly recommend you try it.
PS: Peel them or don’t. I didn’t because I can’t be bothered.
5-6c sliced fresh peaches
2Tbs lemon juice
2tsp room temp butter
Dash of salt
1/4 tsp almond extract (optional)
1 1/2c flour
1/2c shortening, cold
Dash of salt.
Using a pastry cutter, a fork or your hands combine all the ingredients except the water till the shortening is about the size of peas. Slowly add water 1tbs at a time till the mixture just starts to form a dough. Wrap in plastic wrap and refrigerate at least 1 hour. Roll our and Transfer your dough into your pie plate and use a fork to poke holes into bottom. Line the pie dough with aluminum foil and fill it with the pie weight of your choice, such as rice or dry beans. Bake at 425 for 12 to 15 minutes remove the foil and bake for an additional 9-10 minutes or until the crust is fully cooked.
For the filling combine a Peaches with lemon juice and sugar. Let stand for 1 to 3 hours and drain the juice into a measuring cup. Measure out 1 cup of syrup or add water if you don’t have enough to make 1 cup. Add the syrup and corn starch to a sauce pan and whisk over low heat until the mixture thickens. Remove from heat and add the butter, salt and almond extract. Let cool. Place the peaches into your baked pie shell and it pour over the cooled mixture. Chill six hours or overnight. Top with whipped cream.