5 from 6 votes
Mountain Peach Pie Recipe
Balanced, flavorful, and enjoyable—this recipe has it all.
Course:
Dessert, Baked Goods, Others
Cuisine:
Vegetarian
Ingredients
- 2 cups all-purpose flour
- 12 tablespoons butter cut into ½ inch chunks, unsalted, cold
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon orange zest
- ½ to ¾ cup water ice cold
- 5 pounds peaches
- ¼ cup brown sugar
- ¼ cup flour
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon allspice
- ½ teaspoon kosher salt
- orange zest and juice of one
- 1 egg beaten with 1 tablespoon milk
- 2 tablespoons sugar
Instructions
- For the crust, add flour, butter, salt, sugar and orange zest to the bowl of a food processor and pulse 4-5 times until butter is the sized of small peas. Do not over mix, add ¼ cup iced water and pulse on and off until pastry is just combined. Add more water 1 tablespoon at a time until dough comes together when pressed. Put out mixture on a floured surface. Knead a few times and form a ball, divide into two discs and wrap in plastic wrap for 1 hour or until ready to use.
- On a lightly floured surface, roll out each piece of dough into a circle about 12 inches in diameter. Place one crust in a deep dish pie pan with excess pastry hanging over the sides of the pan. Save the second circle of dough for top of pie.
- For the filling, peel and pit the peaches and slice ½ inch thick. In a large bowl, combine peaches with brown sugar, flour, cinnamon, nutmeg, allspice, salt, orange zest and orange juice. Pour into prepared pie crust, piling the peaches high in the center.
- Top with second prepared pie crust, fold edges of top crust under edge of bottom crust and crimp edges. Cut four 2-inch slits in the dough and brush top of pie crust with egg wash and top with sugar.
- Place pie on a baking sheet and bake for 50-55 minutes at 375 degrees. Allow pie to rest for about 30 minutes before serving.
Cup of Yum
Notes
- slightly adapted from Small Parties by Marguerite Marceau Henderson