Can you believe it’s already the first week in August?  It seems like it was just yesterday when I was excited for the first day of summer.  And now, well, it’s August. Not that there is anything wrong with the month of August. 

Here in our neck of the woods-that’s the time when the flowers are at their peak of beauty-vegetables are growing faster than we can pick them-little kiddo’s are getting bored, and everyone is getting ready for the big county fair next week.

Of course, it’s also the time when mom’s favorite peaches (Alberta) arrive in our local grocery store.

 And since I was having a little get together with the girls on Saturday, I decided it was a good idea to put some of them to good use and make mom’s easy peach pie!

Now, let me start by saying, that although I still consider this mom’s peach pie-I have made ONE ‘minor’ change to the recipe.  The crust.

Don’t get me wrong.  Mom’s crust is amazingly flaky, and up until a year ago-I used it for every pie I baked.

But, I’m a firm believer that anything and everything has room for improvement.  Which I why, when I found a recipe for the perfect pie crust over at the Pioneer Woman’s blog, I couldn’t resist at least trying it.

I was hooked the moment I tasted the first bite!  Then came the hard part-telling mom that I was a pie crust traitor.  I’ll admit, it wasn’t easy.  But, in the end, the pie crust spoke for itself, and mom couldn’t deny that it was INDEED, flakier than hers. 

But mom’s peach pie filling is still the BEST!

It’s juicy (but not TOO juicy), with just the hint of cinnamon and nutmeg.  

And oh so- summery sweet!

Here is what you’ll need:

Perfect Pie crust via Pioneer Woman

  • 1-1/2 cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar 
  • 1 teaspoon Salt  

 In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan. 
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

 ***For this recipe-I wanted a thicker pie crust-so I cut the dough in halves, not thirds.

Preheat oven to 450.

Pie Filling:

3 1/2 cups of peaches (about 6 medium)
1/4 cup melted butter
1/2 cup brown sugar
1/2 white sugar
1/4 cup flour
1 egg
1 tablespoon water

Place peaches in a large bowl.  Fill a large pan with water, and bring to boil.  Pour boiling water over peaches and let sit for 2 minutes.  Drain.  Allow peaches to cool slightly, and peel.  Slice peaches into a mixing bowl.  Pour melted butter on top.  Add sugars and flour and stir, coating peaches thoroughly.  Let sit for 15 minutes to thicken.  Pour into an unbaked pie crust.  Cover with second pie crust.  Beat egg and water.  Brush top crust lightly with mixture.  Sprinkle with sugar. (optional)  Cut 4 slits in top crust for venting.
 Bake in oven for 10 minutes, and reduce heat to 350-baking for another 30-35 minutes.  TIP: After the pie has been baking for 20 minutes, I place strips of foil on the edges of the pie crust to prevent browning to fast.

Check out more of my summertime recipes- here!

Happy Tuesday!




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