Before the summer comes to an end, I have a pretty peach pie recipe for you all. This summer, I was subletting an apartment in Georgetown, without many of my cooking/baking supplies. I still managed to cook a lot but never had the chance to bake, without necessities like flour, sugar, etc. Now that I’m back home for a bit, I immediately baked a fruit pie because, well, it’s summer!
When I think of summer, I think of peaches. At the farmers’ market, the smell of peaches is so aromatic and enticing that I always end up buying them. They are always juicy and delicious; I don’t think I could ever get sick of them! In the past, I’ve made individual peach crumbles that are perfect to share with a few friends. Since we recently had a bunch of family friends over, I thought I’d try a peach pie this time.
Our family friend Ernie loves to cook and knows almost everything about cooking. I’m seriously surprised he’s not a chef. Whenever I’m home for break, he comes over with giant coolers full of supplies and my family and him cook together. Each time there is a different theme – we’ve had a pizza night where we learned how to make thin crust pizza, doughy pizza, pizza baked in the oven, and pizza baked in the grill. Another time we made different types of breads like French baguettes. This time, our theme was pies and burgers.
Ernie shook his head when he saw that we had bought ready-made pie crusts in a box and immediately taught me a flawless pie crust recipe instead. The recipe is actually so simple and makes all the difference in the end; I think I’ve almost been converted to homemade crusts. Of course, college students don’t always have the time for homemade crusts so if you use store-bought crusts I won’t judge 😛
The pie turned out so beautiful in the end that I was reluctant to cut into it. But when I tasted the pie, I quickly forgot about its appearance. The peaches were so soft and juicy, while the crust was flaky and buttery – the perfect contrast. I know most people take off the skin of their fruits when baking them in pies but I left the peach skin on and it actually gave the pie a little bit more texture.
SUMMER PEACH PIE
Crust (makes 1)
1 1/4 cup flour
2 tbsp sugar
1/2 cup (1 stick) unsalted butter, chilled and cubed6 tbsp cold water
1 egg white
dash of salt
6-7 yellow peaches
2 tbsp lemon juice
1 cup sugar
1/4 cup + 3 tbsp flour1 1/2 tbsp cinnamon
(this is for 1 crust – I made two crusts separately but you could also double the ingredients to make both at once)
In a large bowl, combine flour, sugar, salt, and butter. Mix together with a pastry blender. (If you don’t have a pastry blender, you can use two butter knives, one in each hand, and slice the dough with both knives in an x shape.) Mix until small pea-sized balls of dough form.
Sprinkle two tablespoons of cold water in and then mix with a fork or wooden spoon. Repeat two more times.
Using your hands, form the dough into a ball. You should see tiny chunks of butter in it, which is a good sign. Press the dough on a surface so into a disc and wrap with plastic wrap.
Place in fridge for 30 minutes to chill.
Preheat oven to 400 degrees F.
Cut peaches into slices and mix with lemon juice, sugar, and flour. Set aside.
Take out one pie crust and roll on a lightly floured surface and place in a 10-inch pie plate. Add 1/3 of the peach mix. Sprinkle 1/2 tbsp of cinnamon. Sprinkle on 1 tbsp of flour. Repeat with another 1/3 of the peach mix and then the other 1/3.
Roll out the other pie crust and cover over the plate. Trim off excess crust and pinch the two crusts together to form a seam. Cut a few slits on the top and brush a beaten egg white on top.
Sprinkle granulated sugar and cinnamon on top.
Bake for approximately 1 hour, until bubbly.
I’m not proud to admit that my first attempt at making pecan pie resulted in some variation of maple syrup flavored eggs…ew. I tried heat up the pecan pie filling in a sauce pan and poured in the eggs too quickly, so that they didn’t blend evenly and ended up being cooked egg on its own. I was disgusted, disappointed, and decided to settle for an easier recipe.
Pecan pie cannot get any easier than this. You simply mix the ingredients all together, pour the mixture into a pre-made crust, and bake. There’s no “pre-baked pie crust” or “heating the pie filling before” business involved. And you’re still magically left with a delicious, ooey-gooey pecan pie.
I made this pie back home in Boston for Thanksgiving. It was definitely a well-needed break and I enjoyed every second of it. I went to the Cape with my family, had tea with them in Boston, did plenty of shopping, got to bake (with a REAL oven finally!), and saw the new Hunger Games movie!
EASY PECAN PIE
2 cups pecans
1 cup maple syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup brown sugar
1 tablespoon all-purpose flour
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F. Roll refrigerated pie crust into 9-inch pie pan.
Roughly chop pecans and roast for 7 minutes.
In a medium bowl, beat eggs. Stir in maple syrup, butter, and vanilla extract.
Add brown sugar, flour, and the pecans. Mix well.
Optional: Before putting pie into oven, decorate with unchopped pecans on the top of the pie.
Bake for 50-60 minutes so that a toothpick comes out clean when inserted into the pie.