I absolutely love fruit pie. Unfortunately, I do not eat it anymore due to becoming gluten-free. I still make a pie for friends and family when entertaining. I am working on a gluten-free pie crust. Stay tuned for that. I am not quite ready to share it yet. 

 

I have to say this is a great recipe for both crust and the peach filling. It is sweet but not too sweet, and the crust is buttery and flaky. 

 

 

2½ cups unbleached flour

1 tsp salt

2 tsp sugar

8 Tbsp cold butter, unsalted, cut into ½-inch cubes

6 Tbsp vegetable shortening

6-8 Tbsp ice water

 

Combine the flour, salt, and sugar in a food processor and mix. Add the butter and shortening into the flour mixture and pulse until it resembles coarse crumbs. Pour water, 2 tablespoons at a time, into the mixture and pulse. Add water until you can press the dough together with your fingers and it sticks. 

 

Pour the mixture onto a solid work surface and use the heel of your hand to smear the mixture across the surface to combine it. Do a little at a time, and do not overwork the dough. Next, form the dough into two equal balls and flatten them slightly. Cover them with plastic wrap and chill them in the refrigerator for at least one hour. They can also be frozen for use at another time if desired. 

 

Once it is chilled, place one dough ball on top of two pieces of plastic wrap that are side by side, and then put two more over the top of the dough. This will enable you to roll it out without using additional flour. Roll it out to 11-inches for a 9-inch pie pan. If your pan is larger, you can roll the dough out larger. Remove the two pieces of plastic wrap on the top and place it dough side down in the pan. Then carefully remove the top two pieces of plastic wrap. Next, you will add the filling. See recipe below.

Follow the same process as you did for the bottom crust for the top crust, by rolling out and removing the plastic wrap as you transfer it to the top of the pie. Slice the top of the dough in four 1½ inch slits so that the pie filling can release steam as it bakes. 

 

7 cups peaches, peeled, pitted, and sliced

3 Tbsp lemon juice

¼ cup unbleached flour

⅓ cup sugar

¼ tsp salt

¼ tsp nutmeg

½ tsp cinnamon

2 Tbsp butter, unsalted, and cut into four slices

 

Preheat oven to 425℉

 

In a bowl, place the peaches and lemon juice and carefully stir the two together. Add the flour, sugar, salt, nutmeg, cinnamon, and mix. Put the fruit mixture on the top of the bottom pastry and dot with the butter. 

 

Place the top crust on top pie and make your slits in the dough as explained above. 

 

Bake the pie for 30 minutes and then reduce the heat to 350℉. Bake until the juices are bubbling and the top is light brown, about 25 minutes. If the edges of the crust start to get too dark, cover them with aluminum foil strips. 

Once done, remove the pie from the oven and let the pie cool on a cooling rack for at least 45 minutes before serving.

 

Just Salt It, and enjoy!