The Boastful Baker

because every cook praises her own broth

"The ripest peach is highest on the tree.”

| 7 Comments

peach pie

Quote from American writer and poet James Whitcomb Riley.

I had lots of grand plans for peaches over the summer. I was going to pick peaches from one of the local pick-your-own farms. From there, I planned to make lots of peach preserves and freeze a ton of sliced peaches to use all winter…not to mention the things I wanted to bake with some fresh ones. Sadly I did not get a chance to pick any peaches. Life (including moving) got in the way of my peach plans.

I did, however, find some fairly local Virginia peaches on sale last month at the Whole Foods that recently opened in Richmond. They were only 99 cents per pound…so I bought enough to bake a peach pie. I should have bought a ton more of them but I wasn’t thinking ahead while shopping at Whole Foods. I was too busy trying to get my stuff and get out as the place was more than kind of a zoo.

peach pie

The peach pie here was baked with some of Penzeys Apple Pie Spice and a bit of their Baking Spice. Other than that, I followed a recipe for blueberry crumb pie found in Sweety Pies.

The bottom crust is phenomenal….it’s so flaky. The crumb topping is pretty good as well.

I’m not going to type all of the directions for making and forming this crust as they’re pretty verbose. But I will give you the ingredients list and basic instructions for the flaky bottom crust.

Flaky Pie Crust

Recipe from Sweety Pies

Ingredients (for 9-inch double crust)

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup chilled vegetable shortening
  • 5 to 6 tablespoons very cold heavy cream

Directions

1. Sift together the flour, sugar and salt.

2. Using a pastry blender, cut the shortening into the flour mixture until it resembles small peas.

3. Sprinkle in cream one tablespoon at a time and toss with a fork. It’s better to add too little cream than too much. Continue to add cream and toss with fork until the dough holds together when pressed lightly.

4. Loosely gather dough into a flat ball and wrap in plastic wrap. Refrigerate for at least 30 minutes before rolling dough.

This is where I won’t instruct you on how to make pie crust anymore. The directions for this particular crust go on for another page. That’s just too much information for a blog post. If you want to make a crumb pie like I did, simply halve the recipe above.

peach pie

7 Comments

  1. How is that book? I wanted to get it because of the cool photos and heart-felt annecdotes. But, to be honest, I am not a big pie baker although I want to try to bake more of them.

  2. Your pie looks absolutely delicious. Great photographs!

  3. Your pie looks wonderful! I love that it combines both a pie and a crumble. I’ve never been to a pick-your-own place, only for pumpkins when I was little. Hopefully you’ll make it next year so we can all share in your peach preserves!

  4. I’m a crust kind of girl, Melissa, and this is a recipe I would love to try – tks for sharing!

  5. OMG!
    I was searching something on Twitter & found your website.
    My mouth is watering.
    Watering I tell you.

    I am off to follow you on twitter.

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