Sunday, July 29, 2012
Rustic Peach Pie
2 cups flour
1 cups chilled butter, cut into squares
1/4 teaspoon salt
1/4 cup sugar
1/4 cup ice water
Put first 4 ingredients in food processor and pulse. Add a little water at a time - continue pulsing. Stop when the dough forms into a lump. You should still see chunks of butter - that is good! Take the dough and wrap it in plastic and place in refrigerator to rest.
Peaches - I don't like peach skin in my pie. To rid the peaches of their skin, blanch them in boiling water for 2 minutes and put them in ice water. The skin will fall right off. Then you can slice the peaches away from the peach pit.
To make the peach filling I added 1 cup brown sugar, 1 tablespoon cinnamon, and a pinch of salt. My grandfather's recipe incorporated white sugar and a little orange flavoring.
Now, I love cream cheese in my desserts. I wanted to incorporate some cheese in this pie. To do this I mixed 1/2 block of cream cheese, 1/3 cup sugar, 1 teaspoon vanilla.
Time to roll the dough! Take the dough out of the refrigerator and put in on a floured surface. Put some flour on your rolling pin and roll the dough out. When it is 1/4 inch thick, roll it up and place it in a buttered pie pan.
Place the peaches and spoonfuls of cheese in the pie. Fold the sides over. This has a rustic look instead of a June Cleaver look. If you know me at all, I in no way resemble June Cleaver!
Bake the pie at 350 degrees for 40 minutes or until the pie crust browns.