Peach Pie

9/15/11

I made this pie to bring along on a camping trip this weekend in Lancaster County, PA. This is the first time I made a peach pie with fresh peaches rather than canned.  These peaches were fresh, ripe, and juicy! Paired up with some sugar, a couple egg yolks, butter and  stuffed between two flaky pie crusts. I hope this pie turns out as good as I’m anticipating- I wanna show the Amish what’s up!!

Recipe
Crust-
2 1/2 c. flour
1 c. butter, cut into chunks
1 pinch salt
few T. ice water
Filling-
7 medium peaches
1 c. sugar
2 egg yolks
1 T. flour
1/3 c. butter, melted
For the crust- using a food processor pulse the flour, salt, and butter until it resembles crumbs. Add water 1 tablespoon at a time until dough can be formed by pressing it between your fingers. Divide dough in half. Then roll out 2 large circles. Lay one pie crust into pie plate, reserving the other. For the filling- peel and slice the peaches then lay them overtop the bottom crust in the pir plate. Mix together the sugar, egg yolks, flour, and completely melted butter. Pour mixture overtop of peaches. Place top pie crust on and crimp edges. Cut a few slits for steam to escape. Bake at 350 for about 45 minutes.
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