Peach Pie
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups flour
- 1teaspoon salt
- ⅔cup cold lard (Allard usually uses 3 tablespoons of butter as part of the lard)
- ¼cup ice water
- 4 to 6cups ripe peaches, peeled and sliced
- 2tablespoons lemon juice
- 1 to 1¼cups sugar
- ¼cup flour
- Bit of freshly grated nutmeg
For the Pastry
For the Filling
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Mix the flour and the salt. Add the cold shortening in 2-inch pieces. Cut it into the flour until the mixture is crumbly. Squeeze a bit together (if it crumbles, add more shortening).
- Step 2
Mix in ice water, a couple of tablespoons at a time, with a fork until the dough sticks together. Pat it together, but do not overhandle.
- Step 3
Shape into 2 flattened discs. Wrap in waxed paper and refrigerate for a few hours or overnight.
- Step 4
Mix peaches with lemon juice. Add sugar and flour and mix.
- Step 5
Roll out the first pastry disc and place in a 9-inch pie plate. Add filling. Grate nutmeg on top.
- Step 6
Roll out second disc. Cut slits in a decorative pattern. Place on top of filling. Wet edges of bottom pastry with cold water. Trim pastry; pinch bottom and top edges together.
- Step 7
Bake at 425 degrees for 15 minutes, turn down to 375 degrees and cook until peaches bubble and pastry is golden, about 45 minutes. Serve slightly warm with ice cream.
Private Notes
Comments
Im eleven and made this my self I only used half a cup of sugar it turned out great
Filling looks a bit too wet when you make it, but turns out perfect.
Took the peach pits and skins and simmered them with enough cream to cover. Chilled, strained, and whipped the cream with a tsp of sugar to make peach whipped cream to serve with the pie.
Made this tonight and it was a major hit. I used another crust recipe - mine's all butter, and uses 2.5 cups flour, so it works for a double-crust pie like this. This recipe, only calling for 2 cups flour, will be too little and you will be frustrated.
I tasted the peaches as I added the sugar in increments (my god, 1.25 cups seems excessive!), and ended up only using 1/2 cup. It was still EXTREMELY sweet (I had good peaches!) - but the lemon did a good job of mitigating some of that.
Yes, reduce the sugar to 1/2 - 2/3 cup, depending on how sweet your peaches are. Half butter/half lard makes a nice crust. I added a squirt of lemon juice (you can use vinegar too) to the ice water to make the crust more flaky. Have all the cooks in the world forgotten how good peaches are with ground ginger instead of cinnamon? My grandma's rule was cinnamon for apple, nutmeg for custard and ginger for peaches. So good!
This looks so great. I just made it and it smells amazing. Want to make it again but wondering Has anyone tried it with pears?
Made this as written except I did not peel peaches. I had to spread and squish dough in place when it folded onto itself while I tried to place it in the pan, but it came out just fine. Served it to my book club to rave reviews.
Advertisement