Mama Thornton's Peach Pie
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
60
Spice
52
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cup
All-Purpose Flour1 cup
Sugar1 tsp
Fine Sea Salt1 tsp
Almond Extract1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg (or pinch)3 tbsps
Butter (cut into small pieces)1
EggDirections:
1
Cook's Note: You can increase the amount of sugar to 1 1/4 cups, depending upon the sweetness of the peaches
2
Peak summer peaches will only need 1 cup
3
For the crust: In a food processor, combine the flour, sugar, salt and cold butter
4
Pulse the processor until the mixture resembles fine sand
5
Remove the lid and add the ice water to the mixture
6
Run the processor just until the mixture rolls itself into a little ball
7
If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together
8
Gather the dough into a ball
9
With a bench scraper or knife, divide the mixture evenly in half
10
Shape each half into a disk
11
Wrap each disk in plastic wrap and chill at least 30 minutes
12
At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use
13
Preheat the oven to 450 degrees F
14
Flour your rolling pin and roll out 1 pie crust to about a 12-inch round and drape over a 9 1/2-inch fluted pie plate
15
Roll out the other pie crust to about a 10-inch round, and cut this into 1-inch strips with a fluted pizza cutter
16
For the filling: Peel and cut the peaches into 1/4-inch thick slices (you should have about 7 cups) and toss with the lemon juice and almond extract in a large bowl
17
Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, making sure there are no lumps
18
Stir the flour mixture into the peaches and mix well
19
Pour the peaches into the pie crust
20
Scatter with the pieces of butter
21
Top with the lattice strips
22
Brush away any flour underneath the lattice to make sure it seals well
23
Crimp the edges to seal
24
Beat the egg with 1 teaspoon water and brush the lattice and edges with the egg wash
25
Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more
26
If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking
27
Cool about 30 minutes before serving