I had been planning on making this pie all summer, but we kept eating all the peaches.
If I did the math in my head correctly (doubtful), we’ve been averaging about 3.5 lbs of the crispiest, juiciest, sweetest stone fruit from Ken’s stand a week. Most of it eaten straight off the chopping board. 
But if you can wait an hour, this fruit makes quite the pie, whose leftovers make quite the breakfast. And it needs only spoonfuls of sugar, a squeeze of lemon, a little starch to thicken, and your favorite pie crust to do so.
If you don’t like making pie crusts from scratch, you might still want to try this one. The buttermilk makes it so easy to roll out, fork tender, and plenty flaky, even without shortening. Peach Pie with a Buttermilk Crust(adapted from Epicurious and Martha Stewart) Makes one 8” pie. Double the recipe for a 10” to 12” pie.
1 1/4 c. all-purpose flour1 TB sugar + extra for sprinkling1/2 tsp. salt1/2 c. very cold unsalted butter, cubed1/4 c. buttermilk + extra for brushing
2-3 peaches, chopped 2-4 TB turbinado or brown sugar, to tastea squeeze of lemon juice1 TB arrowroot powder, cornstarch, or flour
To make the crusts, pulse the flour, sugar, and salt in a food processor. Add the butter and pulse on/off until a coarse meal forms. Pour in buttermilk, pulse on/off just until the mixture begins to clump. 
Turn the dough out and gently pat it into two disks, one a little bigger than the other. It will be crumbly, but it will be okay once it’s rested in the fridge. Wrap in plastic and chill at least one hour or overnight.
About 10 minutes before baking time, butter the pie pan and preheat the oven to 400ºF. Combine the fruit with sugar and lemon juice to taste. Try not to eat all the fruit at this point. Mix in the starch.
Flour a board and roll out the larger disk of dough to about a 10” circle-ish shape. Leave a little overhang at the top if you would like to do something fancy with the edges. (I just wanted pie.) Pour in the filling.
Roll out the other disk to about a 9” circle and drape it over the top of the pan. Pinch the bottom and top crusts together (or do something fancier). Cut vents, brush with buttermilk, and sprinkle sugar on top. 
Place on a baking sheet to catch any drippings. Bake for 50 minutes to an hour, or until the crust is a deep golden brown and the fruit juices are bubbling out of the vents. If needed, cover loosely with foil to prevent burning. 
Cool for about an hour, but if you can’t wait any longer, I understand.

I had been planning on making this pie all summer, but we kept eating all the peaches.

If I did the math in my head correctly (doubtful), we’ve been averaging about 3.5 lbs of the crispiest, juiciest, sweetest stone fruit from Ken’s stand a week. Most of it eaten straight off the chopping board. 

But if you can wait an hour, this fruit makes quite the pie, whose leftovers make quite the breakfast. And it needs only spoonfuls of sugar, a squeeze of lemon, a little starch to thicken, and your favorite pie crust to do so.

If you don’t like making pie crusts from scratch, you might still want to try this one. The buttermilk makes it so easy to roll out, fork tender, and plenty flaky, even without shortening. 

Peach Pie with a Buttermilk Crust
(adapted from Epicurious and Martha Stewart
Makes one 8” pie. Double the recipe for a 10” to 12” pie.

1 1/4 c. all-purpose flour
1 TB sugar + extra for sprinkling
1/2 tsp. salt
1/2 c. very cold unsalted butter, cubed
1/4 c. buttermilk + extra for brushing

2-3 peaches, chopped 
2-4 TB turbinado or brown sugar, to taste
a squeeze of lemon juice
1 TB arrowroot powder, cornstarch, or flour

To make the crusts, pulse the flour, sugar, and salt in a food processor. Add the butter and pulse on/off until a coarse meal forms. Pour in buttermilk, pulse on/off just until the mixture begins to clump. 

Turn the dough out and gently pat it into two disks, one a little bigger than the other. It will be crumbly, but it will be okay once it’s rested in the fridge. Wrap in plastic and chill at least one hour or overnight.

About 10 minutes before baking time, butter the pie pan and preheat the oven to 400ºF. Combine the fruit with sugar and lemon juice to taste. Try not to eat all the fruit at this point. Mix in the starch.

Flour a board and roll out the larger disk of dough to about a 10” circle-ish shape. Leave a little overhang at the top if you would like to do something fancy with the edges. (I just wanted pie.) Pour in the filling.

Roll out the other disk to about a 9” circle and drape it over the top of the pan. Pinch the bottom and top crusts together (or do something fancier). Cut vents, brush with buttermilk, and sprinkle sugar on top. 

Place on a baking sheet to catch any drippings. Bake for 50 minutes to an hour, or until the crust is a deep golden brown and the fruit juices are bubbling out of the vents. If needed, cover loosely with foil to prevent burning. 

Cool for about an hour, but if you can’t wait any longer, I understand.

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