This seemed like an appropriate name for a yummy summer pie. You rarely hear anyone say, “I am feeling peachy keen,” anymore unless they are being sarcastic, but I think the expression is fun. In fact, I may try to start using it more often just because. Anyway, we have been getting some great Georgia peaches from the farmer’s markets and I knew they would make a great pie. I also made this same pie and used half of the peaches and added blackberries which was also delicious.
We served this pie the other night when our good friend Bess came over for dinner. Bess, who is studying at Belmont University, just got back from a month long study in Africa. She worked in an AIDS orphanage and got to know a little about the African culture and politics. I love it when former students visit and tell us about the amazing adventures they have had all over the world. This past year, I have traveled vicariously to to Africa, China, Montanna, Greece, and Amsterdam. The best part about it all is that these students are not only getting to see exotic parts of the globe, but they are also working and learning to help make a difference in the world. I am incredibly encouraged by their work.
When Bess graduates, she wants to be a social worker or a teacher. I cannot think of anyone better for that type of work than Bess!
Incidentally, today is Bess’ 21st birthday. Happy Birthday Bess!
Peachy Keen Pie
For the Crust:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon of salt
2 stick of unsalted butter chopped into small pieces.
1/2 cup of ice water
Use food processor to blend first three ingredients. Slowly add butter and pulse a few times careful not to over mix. Then slowly add water until dough forms. Remove from food processor and chill in refrigerator about 30 minutes. After the dough has had time to chill, remove and place on lightly floured surface. Cut dough in half and roll out one of the halves into a thin circle. Place dough into 9 inch pie dish and set the rest of the dough aside for the top.
For the filling:
8 medium-large size peaches, washed, pealed and cut
1 cup sugar
1/2 teaspoon cinnamon
1/4 cup corn starch
Mix all ingredients in a bowl. If peaches are extra juicy, you may want to add a little more cornstarch. Pour peaches into pie dish and roll out remaining dough to place on top. You can either place the whole piece on top and then cut out holes, or cut dough into strips and place on top in lattice.
Place pie in oven and bake for about 1 hour. For prettiest looking crust, brush top with egg yolk and sprinkle sugar.
Serves about 8
Weesie,I love your pie blog! Obviously you got Karin’s aplomb with food! I think I’m having the mini pies for supper tonight as I have some left over brocolli and they sound yummy. keep the recipes coming.Mabry and Jackson are adorable! Merry Christmas to all.