Last updated on August 6th, 2018
My mother made this peachy bliss every summer when I was a kid. I love the simple ingredients — just peaches, sugar, and some spices, all nestled between two layers of flaky French pastry dough. It’s a pie that says “eat me.”
True Confession: I gave 2 big servings of this pie to Brenda Johnson for taste-testing. The remaining 6 slices were consumed by me and 3 food-savvy ghosts who inhabit this old house.
You are probably clutching your pearls at this point. But honestly, 2 sticks of butter is not too much for a 2-crust pie. And if you think that a certain brand of “Ready-Made” pie crust is healthy, just examine the box. The label reads like a science experiment.
A science experiment for edible cardboard.
Press each half into a disk, and wrap individually in plastic. Then pop the disks into the fridge, and chill them for 30 minutes to firm up the butter. If you are not in a rush, you can chill the dough for up to 2 days, or freeze it for up to 3 months.
And while the dough is chilling, prepare the filling!
And by the way, tapioca — whether it is ground or not — does an infinitely-better job of thickening fruit juices than either cornstarch or flour. I grind the product to insure that it dissolves completely during baking. Otherwise, pearls of tapioca would be visible in the mix.
Just buy a serrated vegetable peeler, okay? I bought this inexpensive version from Amazon. It works like a charm.
I know what you’re thinking.
Kevin, your pie has a lattice-top!
That’s right. I cut the pastry into strips for a lattice design. But since this recipe is already far too long, and because you are probably bored to tears by now, I thought we should save the lattice-top tutorial for a separate post. So just go with the flow, and pretend that I’m using an ordinary top crust.
Update! Here’s my handy dandy lattice pie crust tutorial.
These next two steps are difficult indeed: Cool the pie on a wire rack for 3 hours. Then, as further insurance against runny juices, lightly cover the pie with plastic wrap, and pop it in the fridge for several hours or overnight.
Your idea of “smidgen” might be different from mine.
And by all means leave a comment below. You can’t imagine how much I enjoy hearing from you.
Here’s the printable:
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