When cooking pies from scratch I often make a rustic pie which is much easier than in a pie plate and tastes just as good. The peaches in Ontario have been fabulous this summer which makes this pie even better. This recipe has been adapted from Joanne Chang’s entry in Fine Cooking and uses a stand up mixer or a pastry blender to mix by hand.
1 1/2 cups flour (6.75 ounces)
2 teaspoons sugar
1/2 teaspoon fine salt
10 tablespoons cold unsalted butter
1 egg yolk
3 tablespoons milk (whole, 2% or light cream)
- Mix together flour, sugar and salt in your stand up mixer with the paddle attachement. If mixing by hand use a whisk.
- Cut cold butter into small cubes and add to the flour mixing on low for 1-2 minutes. Break up any large chunks (bigger than a pea) of butter with your hands. If mixing by hand use a pastry blender.
- In a small bowl combine the egg yolk and milk and spinkle over the flour mixture and stir on low until the dough comes together approximately 15 seconds.
- If the dough is a crumbly dump place it onto a clean counter and bring together with your hands. Shape it into a disk and cover with plastic wrap in the refrigerator for 15-20 minutes or up to 4 days.
6 large ripe peaches
1/4 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon or vanilla
1 egg whisked in a small bowl
2 tablespoons brown sugar or turbinado sugar
- If dough is very firm remove it from the refrigerator so it is easier to roll.
- Set your rack in the centre of the oven and preheat to 350 degrees.
- Line a baking sheet with parchement paper.
- On a lightly floured surface roll dough into a circle approximately 14 inches in diameter. Rough edges are fine or you can trim a bit and re-roll into the dough. Transfer to your baking sheet and put in the fridge while you prepare the fruit.
- Prepare a large bowl of boiling water and another one with ice water. Add your peaches for 30 seconds to the boiling water then transfer to the cold water and peel using a peeling knife or even your hands.
- Cut peaches into thin slices and combine with sugar, flour and cinnamon or vanilla if using.
- Remove dough from the refrigerator to ensure it is pliable enough to fold without cracking.
- Heap the fruit into the centre of the dough so you have a 2 inch boarder around the outside. Fold the boarder over the outside edge of the peaches and and pleat it as you go.
- Brush the pastry with an egg wash and spinkle with sugar.
- Bake until the pie is golden brown about 55 minutes. Some of the juices might escape from the dough but that is fine and gives the pie a rustic look. Slice and serve warm or at room temperature.
- Dough can also be frozen for up to 2 months. Thaw in the refrigerator over night before use.
- Your kids can help with this recipe – mixing the dough, peeling peaches with their hands shaping the pie and brushing the dough with a wash and sprinkling with sugar.