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Peach Pie

Peach Pie

I wrote this recipe, sent from my mom, Robyn at Plum Cove Cottage, exactly as I made the pie, because this was the best pie I have ever made.  Perhaps it was the process, but also likely that it was because the ingredients were high quality. There are very few ingredients in a Peach Pie, so if the peaches are sourced well and the butter is pure, the pie will not need sugar.  Rather, the peaches, stacked densely in its crust, will give you a superior pie, ready to eat from the oven on the kitchen counter as soon as it cools from the oven.

Ozark Peach Pie from Plum Cove Cottage

Crust: Combine 4 c flour, 1 tsp salt, 1 ½ c butter

Work butter in to flour with hands to resemble coarse meal

Gradually pour ½ c cold milk or cream

Press into pie pan, reserving 1/4 dough for the top

Pre bake the crust in an oven preheated to 375 until the crust starts to brown.

Fill:  Slice peaches and gently mix in a bowl with enough flour to lightly coat the fruit and a tiny sprinkle of nutmeg.

Roll & slice dough in strips or cut shapes to lay over top of pie.

Bake 375 degrees for one hour with foil or a baking sheet on the rack under the pie

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Avila Valley Barn | San Luis Obispo, California


Peaches, stacked in their crust, ready for a top crust & bake.


Peach Pie from the oven. 

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