Peach Pie

Makes one 9-inch pie

In their native form, I’m the only one in my house who loves peaches—everyone else is turned off by their fuzzy skin. When I make pie, though, all bets are off, and it’s every man, woman and child for themselves in a race to eat the last piece.

6 cups peeled, sliced peaches

1/3 cup all purpose flour

1/2 cup sugar

cinnamon, to taste

Two uncooked rolled out 9-inch piecrusts (see recipe below)

2 tablespoons butter, divided into pieces

1. Preheat oven to 425ºF. In a medium bowl, toss the peaches with the flour and sugar to coat. Season with cinnamon and stir; set aside.

2. Gently press one piecrust into the bottom of a ceramic or
glass pie plate. Spoon peach filling into the crust. Top with remaining piecrust. Cut excess overhang and crimp or flutes edges to seal and make a
decorative edge. Use a sharp paring knife to cut a few slits in the top so steam can escape.

3. Bake at 425ºF for 15 minutes. Reduce oven temperature to 350ºF and bake for 30 more minutes, or until juices are bubbling and crust is golden. Let cool completely before serving.


Dorie's Pie Crust

Makes two 9-inch pie crusts

Adapted from Dorie
Baking: From My Home to Yours
(Houghton Mifflin Harcourt, 2006)

If you're new to rolling out piecrusts, then one of these pie crust makers might be helpful.

3 cups flour

1/4 cup sugar

1 1/2 tsp salt

12 ounces cold butter, cut into pieces

6 to 8 tablespoons, ice water*


1. Add flour, sugar and salt to the food processor bowl attachment on your Cuisinart Stand Mixer. Pulse for 1 to 2 seconds to combine. Scatter the butter pieces over the dry ingredients. Pulse, in one-second intervals, 8 to 10 times until it forms a sandy texture, with some pieces being about the size of a pea.

2. Sprinkle 6 tablespoons of ice water over the mixture. Pulse until it forms a rough ball (add additional water if needed, 1 tablespoon at a time). Turn dough onto a counter or cutting board. Divide and form each half into a disk. Wrap tightly with plastic wrap and refrigerate at least 30 minutes or overnight (be sure to take out a few minutes beforehand so it will be easier to roll out).

*I literally fill a small bowl with water and add some ice cubes, then spoon it out as needed.