Wow, August 26th already. I can’t believe how fast this year has flown by. I know lots of people wonder about this “speeding time” phenomenon, and my bestie, Val, once said “When you are 5, a year is 1/5th of your entire life so it seem like an eternity. When you’re 30, a year is 1/30th of your whole life so it doesn’t seem as significant” That statement always put it into perspective for me. I still have a lot to look forward to this year; Leila’s first birthday, family visits, and a trip to Hawaii. 2011 has been a great one so far!
In honor of my sister in law visiting from the south, I felt it was my obligation to bake a peach pie for Seasonal Potluck. I sought out a genuine southern recipe, and I must say, it turned out pretty darn good! The slices don’t hold together very well, and I think my crust could have been a bit thicker, but hey, live and learn right? I’ve still got one recipe left in my peach arsenal for August, but I will take this moment to announce our September Seasonal Potluck ingredients: Apples and Tomatoes!!! I’ve already got a TON of recipe ideas so get ready! Also, later today I’ll be announcing my newest project which I am very excited about!
Brown Sugar Cinnamon Peach Pie recipe from Pink Parsley
- 1 recipe double-crusted pie dough
- 6-8 large fresh, firm, ripe peaches (3-4 lbs)
- 1/4 cup flour
- 1/2 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 2 Tbs bourbon or whiskey
- 2 Tbs butter, cut into small pieces
- 1 large egg, lightly beaten + 1 tsp water
- 1 1/2 Tbs granulated sugar + 1/2 tsp cinnamon
Divide the dough into 2 equal pieces and on a lightly floured surface, roll the first piece into a 12-inch circle. Starting at 1 side of the dough, wrap it around a rolling pin and transfer to a 9-inch pie plate. Press dough into the plate being careful not to punch through. Trim the overhang.
Peel the peaches, and cut into 1/2-inch thick slices, and cut the slices in half. In a large mixing bowl, whisk together the flour, sugars, cinnamon, and salt. Add the peaches and bourbon, and stir to coat. Immediately pour the filling into the pie plate, and scatter the butter pieces over the top. Don’t make the filling until you are ready to use it, because the peaches will give off too much of their liquid and the filling will be runny.
Roll the second pie crust into a 10-inch circle, and if making a lattice crust, cut into several strips using a pizza cutter or knife. Make a lattice design over the peaches. If you choose to make a standard top, transfer the crust to the pie, pinch the edges together to make a fluted edge or use the tins of a fork to press them closed. Cut a few slits in the top to release steam.
Brush the top with the egg wash, then sprinkle with the cinnamon-sugar.
Freeze the pie for 15 minutes. Meanwhile, preheat the oven to 425 degrees, and position the oven rack to the lowest position. Heat a baking sheet in the oven as it preheats.
Place the pie on the preheated baking sheet. Bake 15 minutes, then reduce the oven temperature to 375 degrees. Bake 40 minutes. If the crust is getting too dark, cover loosely with aluminum foil. Bake an additional 15-25 minutes, or until the juices are thick and bubbly. Transfer to a wire rack to cool 2 hours before serving.
My mother in law is a true southerner, and a pie master, but making this pie made me think more about my Grandma. Really the only pie I ever saw my Grandma bake was a blueberry one, but she always made them with such skill and confidence. I always think of her when I hear the sound of the knife scraping around the side of the pie pan to trim the excess dough. Its strange what things trigger memories like that. Anyway, hug your loved ones this Friday, and have a wonderful weekend!