A couple of weeks ago, my family went to Glen Arbor, MI for a long weekend, and I picked up some beautiful Red Haven peaches from an orchard on the way back. While I couldn't resist eating a couple myself, I decided that they would be best used in a pie. Luckily, later in the week, my friend Lauren turned 26, giving me a perfect opportunity to try out a new recipe. So, we took her to her favorite restaurant, The Olive Garden, indulged in way too much salad and breadsticks, and returned to my place for pie.
This was actually the first peach pie I'd ever made, and I thought it turned out quite well. It's spicy and sweet without being overwhelming, and the peaches were fresh and flavorful. "Free stone" varieties, such as Red Haven are the easiest to use because the fruit is easily removed from the pit. This recipe was adapted from 2 different recipes: Deep-Dish Peach Pie from Bon Appétit , 2010 and Spiced Peach Pie from Bon Appétit, 2000. I don't think I'd change anything about the recipe, except maybe to use more peaches, add a dash of cloves and chill the streusel topping so that it held together a little better. Overall, though, it was a great recipe!
Peach Birthday Pie
Filling
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| Gorgeous Red Haven Peaches from Gallagher's Farm Market near Traverse City |
Peach Birthday Pie
Crust:
-2 1/2 c flour
-1 c unsalted butter
-1 tsp salt
-1 Tb sugar
-1/4 to 1/2 c ice water
Filling
-2/3 cup (packed) golden brown sugar
-1/4 cup flour
-1 teaspoon fresh lemon juice
-1/2 teaspoon ground ginger
-1 teaspoon ground cinnamon
-3 pounds medium peaches
Streusel topping:
-1/2 cup plus 2 tablespoons unbleached all purpose flour
-1/2 cup old-fashioned oats
-1/3 cup (packed) golden brown sugar
-1/2 teaspoon salt
-6 tablespoons (3/4 stick) chilled unsalted butter, diced
-3/4 cup pecans, coarsely chopped
-For the crust, mix dry ingredients, then use a pastry cutter or food processor to blend until it resembles coarse meal. Try not to overwork the dough, this can make it tough. add water until the dough just comes together in your fingertips. Press together and divide in half, wrapping each in plastic wrap. You will only need 1/2 of the dough for this pie. Chill for at least 1 hour.
-While the pie dough is chilling, peel, pit and slice the peaches. Mix the other filling ingredients and set aside.
-preheat the oven to 375 F
-For the streusel topping, mix the dry ingredients and add butter in tablespoon sized pieces, and mix with a fork or food processor. Add pecans at the end so they don't get chopped too finely. Place in the fridge until the pie is ready to go.
-Roll out 1/2 of the pie dough on a floured surface till it fits in a 9 inch pie pan. Place crust in the pan, smooth the edges, trim the excess dough and crimp the edges. I used a fork to to create a pattern around the edges of this pie.
-For the crust, mix dry ingredients, then use a pastry cutter or food processor to blend until it resembles coarse meal. Try not to overwork the dough, this can make it tough. add water until the dough just comes together in your fingertips. Press together and divide in half, wrapping each in plastic wrap. You will only need 1/2 of the dough for this pie. Chill for at least 1 hour.
-While the pie dough is chilling, peel, pit and slice the peaches. Mix the other filling ingredients and set aside.
-preheat the oven to 375 F
-For the streusel topping, mix the dry ingredients and add butter in tablespoon sized pieces, and mix with a fork or food processor. Add pecans at the end so they don't get chopped too finely. Place in the fridge until the pie is ready to go.
-Roll out 1/2 of the pie dough on a floured surface till it fits in a 9 inch pie pan. Place crust in the pan, smooth the edges, trim the excess dough and crimp the edges. I used a fork to to create a pattern around the edges of this pie.
-Pour in the peach filling, cover will the streusel topping and pop it into the preheated oven.
-Bake ~45 min at 375 F. The topping should be golden brown and the pie juices should be bubbling.
-Enjoy!
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| Lauren with her pie |
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