Here come the peaches in Michigan!! Peaches by the bushelful make me want to can and make pies and cobblers, and find the ways to make the most of their juicy goodness.
This is the kind of pie you should love because you do not have to be a pie crust master in order to make this beauty. It has all the soft, peachy deliciousness you crave in a rustic, almond crust in a cast iron skillet which just adds charm to the drool-worthiness.
But, for now, as I bring home small pecks of peaches, I make pie with them. There’s not much better than perfect pie.
To start, I use the same almond crust I used for my Summer Fruit Pie. It’s an almond crust I found at howcrazycooks.com that adds a little something to the whole experience. Also, I love that it’s rustic. To me this means I don’t need to be Martha Stewart. My pie has permission to be imperfect. I do however, need to have a cast iron skillet to achieve rustic perfection. If you don’t have one, this recipe can definitely be made in a deep pie dish.
In my food processor, I chopped up 1/2 c. of sliced almonds. Then I added in the following:
1 1/2 c. flour,
2 T. sugar,
and 1/4 tsp. salt a
nd mixed it all up in there.
Then, I quickly cubed 1/2 c. of very cold butter (quickly and without handling it to keep it cold) and added it in and pulsed it until the butter was incorporated and the mixture was the size of small peas. Next comes 1/2 tsp. almond extract.
Now here’s where you have to work fast. Make some ice water and when it’s good and cold, add 3 Tablespoons of the cold water to the dough. Let your food processor run and add in more water just 1 T. at a time up to 6 T. JUST until the dough forms a ball, then quickly stop it. A couple tricks to pie crust is that you want very cold ingredients and you don’t want to overwork the dough. When it has formed a ball, take it out and on a clean surface, form a disc. Wrap the disc of dough in plastic wrap and put it in the fridge for at least 30 minutes, but even a couple days is fine.
When you’re ready to make the pie, grease a 12-inch cast iron skillet with butter and then roll the dough out on a floured surface to a 1/4 inch thick circle several inches larger than your skillet.
In a large bowl mix about 10 sliced peaches,
3/4 c. sugar,
1 1/2 Tablespoons cornstarch,
and 1/2 tsp. cinnamon gently until combined.
Spoon the filling mixture into the pie crust, and gently fold the edges over the filling.
Mix an egg white with 1 tsp. water and brush over the crust and then sprinkle the crust with up to 2 T. raw sugar.
Slide the whole skillet into a preheated 375 degree oven and bake for around 50 minutes. Take it out when the crust is a rich, golden brown and the peaches are bubbling and beautiful.
Let this beauty cool for at least an hour before you cut into it so the juices have time to calm down and decide not to spill everywhere. And make sure you have really great ice cream or whipped cream to add to the goodness.
As a note, you can always add in a handful of blueberries or raspberries to replace a couple of the peaches if you’d like. Adds a little different flavor and fun.
Wow somebody today and make them a pie. Heck, wow yourself and make yourself a pie. What a great day that would be, eh?
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