Homemade peach pie!

It’s official! I’ve started homeschooling! As of today. 🙂 So, on Saturday we had a ward party (for our church) and so I made two pies! One peach pie, and one gluten free strawberry rhubarb! (I’m saving the strawberry rhubarb for another post) Peach pie is one of the most perfect fall recipes!Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!
Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!

These peaches were amazing! They are perfectly fresh and delicious! And the crust! Flaky, crunchy, and perfect!Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!One of the key tricks to getting your lattice top on your pie to brown and look delicious, is to paint the top with egg whites and sprinkle it with sugar, right before you put it in the oven! (in above picture)Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!

I love pie! It of my all time favorite desserts! And speak for your selves but I think this is one of the best pie recipes ever! I found this PERFECT pie recipe on sprinklesomesugar.com I love this recipe so much!

Homemade peach pie!
Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!
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For the pie crust
  1. 2 1/2 cups all purpose flour
  2. 1/4 teaspoon salt
  3. 3 tablespoons sugar
  4. 1/4 cup vegetable shortening
  5. 3/4 cup butter cold and cubed
  6. 2 tablespoons to 1/4 cup ice cold water
For the filling
  1. 4 1/2 cups peaches, peeled, cored and sliced 1/2 inch thin
  2. 1/2 cup granulated sugar
  3. 1/4 cup brown sugar
  4. 3 tablespoons corn starch
  5. 3 tablespoons water
  6. 1/4 teaspoon nutmeg
  7. 1/4 teaspoon cinnamon
  8. 2 teaspoon lemon juice
  9. 1 egg white, lightly beaten
  10. 1-2 teaspoons granulated sugar
For the crust
  1. In a large bowl, whisk dry ingredients together and add shortening. Cube it and coat it with flour.
  2. Add cold cubed butter.
  3. Use a pastry blender to cut it in until crumbly.
  4. Add cold water just until dough forms. Don't add too much water! You don't want wet dough!
  5. Roll dough into a ball and cut in half.
  6. Press down into a disk shape and tightly wrap with plastic wrap.
  7. Chill dough in refrigerator for a half an hour before using.
For the filling
  1. In a large bowl, whisk together both sugars.
  2. Gently toss peaches in it to coat and set aside for 1 hour.
  3. Once dough is chilled, take it out and get it ready. Grease a pie plate with butter.
  4. Roll out each half of dough to about 10-11" press one into the greased pie plate.
  5. With the second crust cut it into 1" strips for the lattice top.
  6. Pre-heat oven to 425 degrees
  7. After 1 hour peaches will be sitting in a bowl of juice.
  8. In a small bowl, combine corn starch, spices, and water until smooth.
  9. Separate the peaches and the juice, pour the juice into a small bowl along with the cornstarch mixture.
  10. Set peaches aside.
  11. Pour the mixture into a small saucepan and whisk until thickened.
  12. Whisk constantly so it doesn't over-thicken (if this happens whisk furiously until it smooths out)
  13. You wan't the mixture to be thick enough to coat the back of a spoon.
  14. Stir in butter and lemon juice.
  15. Once butter is melted, gently fold in the sliced peaches.
  16. Pour filling into prepared crust.
  17. Arrange the dough strips into a lattice pattern.
  18. Brush the egg white on top of lattice and sprinkle with sugar.
  19. Place in oven.
  20. Bake for 10 minutes at 425 then turn down to 350 degrees for 40-45 minutes.
  21. Once the edges start to brown cover the edges with tin-foil. And finish baking.
Adapted from sprinklesomesugar.com
Adapted from sprinklesomesugar.com
Craftily Baking http://craftilybaking.com/