Perfect Peach Pie, A la Mode

I love peaches. They are probably one of my favorite fruits if only because they smell so luscious when I walk past them in the market.

This was my first peach pie ever. I’ve made peach crisp before and I love it. I make it at least once every peach season, so it was a little scary to diverge from that and make a pie. But I’m glad I did! This pie was delicious! And now I have TWO must-make recipes for every peach season! It doesn’t get better than that.

I used an all shortening curst for this pie because I wanted it to be light; I didn’t want the crust to be heavy and detract from the flavor of the peaches. I was very happy with this crust, although next time I would sprinkle raw sugar over the top.

As usual, prepare your crust first and put it in the fridge for 3 hours minimum.

Peach Pie Filling

5/6 cups of sliced peaches. About 10 medium sized peaches.

Juice of 1 lemon

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/4 cup flour

1/4 cup corn starch

2 T butter

1/4 t salt

1 t cinnamon 

1/2 t nutmeg 

First peel all your peaches. It makes it REALLY easy to peal them if you blanch them. Boil water and drop your peaches in for 1 minute.

Remove from water and pull of the skin. It will peel right off leaving all the peach flesh behind.

Slice peaches into 1/4 inch slices. Mine did not want to pull off the pits and were a total pain in the butt to cut. Just do your best!

Pour peaches into a colander to get rid of extra juice and squeeze a lemon over them then toss lightly with your fingers. Doing this in a colander will drain some of the juice so that your pie won’t be soggy.

Mix the dry ingredients (1/2 c white 1/2 c brown sugar, 1/4 c flour 1/4 c cornstarch, cinnamon, salt, and nutmeg)

Pour the peaches into a large bowl and pour the mixed dry ingredients over the top.

Toss together to evenly coat peaches.

Roll out your bottom crust and lay in pie pan.

Pour peaches into pie pan.

dollop your 2 T of butter over the fruit.

Roll out top crust and cut into long strips (if you are making a lattice top crust) or just lay over the top and cut vents.

TaDa! A pretty pie!

OH SHOOT! I forgot to dollop the butter on top!

So I smeared it into the open spots on my crust and everything was ok. Fewf.

Bake at 450 F for 10 minutes then reduce to 350 F for another 30-35 minutes. Pie filling should be bubbling and crust brown.

Let cool for about an hour while you hide somewhere outside so that you can’t smell it and don’t cut it too early. Good thing it’s so nice and warm out, this shouldn’t be too hard. You want to wait until it’s still warm but not too hot.

Serve with ice cream!

Eat outside in the sunshine with friends!

The perfect summer pie 🙂

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Chocolate Chess Pie – AKA Brownie Custard Pie!

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MMMmmm… chocolate chess pie.

This is an absolute must-try-pie for the chocolate lover.

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I first tired this pie at a Loretta Jean’s Pie Bakery. It was the pie of choice for my three year old son and it was life changing. I would easily say it was the best chocolate pie I have ever had.

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Mine was good, but it wasn’t as good as Loretta Jean’s. I think I over baked it. But it was still really really good. I’m going to try again because I know how good it can be and I didn’t quite get there.

For now, I’ll tell you what I did because it had beautiful flavor and was almost perfect in texture. I’m guessing 10 minutes less in the oven and it would have been perfect.

Crust

First, make your crust. A single crust is all that is needed but I always suggest making a double and freezing the extra for another day. For this pie I would suggest a shortening crust with only 1 teaspoon of salt rather than the 2 that my regular recipe calls for.

You are going to pre-bake the crust for this pie. Once your crust dough is ready (has been in the fridge for 3 hours or so) roll it out, lay it in your pan, and poke with a fork. Then cover with tinfoil so none of the crust is showing.

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Fill with pie beans or regular uncooked beans (I have a zip loc of uncooked black beans labeled “pie beans” in my baking cupboard)

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Bake at 425 F for 15 minutes.

Take out of the oven and carefully remove your tinfoil and bean. The crust will still be soft, not fully cooked, so be careful not to pull on the crust and break it.

Put the un-covered crust back in the oven at 350 F for 10 minutes.

While it’s cooking make your pie filling.

Chocolate Pie Filling 

3 large eggs, separated (you will use the white and yolks so separate and save)

3/4 c granulated sugar

1/3 c butter melted

1/8 t salt

1/4 c unbleached all-purpose flour

1/2 c buttermilk

1 t cider vinegar

3 T cocoa powder

In a bowl, whisk together the sugar, melted butter, and salt

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In a stand mixer beat the egg whites on med/high until they are stiff and stand on their own.

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Add egg yolks one at a time to the sugar/butter mixture, mixing well between each addition. This is how it should look after all three have been added.

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Stir in the flour, buttermilk, and vinegar, mixing well.

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Mix in 3 tablespoons of cocoa powder (If you leave this out it will just be Chess Pie, which I have never tried but is the classic form of this pie!)

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Yum… smooth chocolate yumminess.

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Fold in your stiff egg whites with a flexible rubber spatula.

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Pour the final batter into the (at least mostly cooled) crust.

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Bake at 350 F for 20-30 minutes (I thought mine wasn’t done at 25 and put it back in for an extra 15 minutes (whoops) – I bet 30 minutes would have been enough)

When it’s done it will have a domed top which will flatten out about 10 minutes after it come out of the oven – this is a picture with the domed top:

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Let cool to room temperature or about 1 hour. Serve with whipped cream. Enjoy!

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This is seriously, no joke, one of my favorite pies of all time.

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It’s great served with coffee!

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It is a must try for chocolate lovers.

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Try this pie, you won’t regret it!