Since 2006 Kate McDermott has taught the time-honored craft of pie making to thousands. Creator and founder of Art of the Pie , Kate has been featured in the New York Times, Washington Post, USA Today and countless other publications.
SWEET AS A PEACH – PEACH PIE
OK, I’ll come right out and say it. No beating around the bush here. Peach Pie is my all-time, absolute favorite pie! It’s a summertime ritual for me and I simply can’t get enough of it during the season and that season is right NOW.
To make this pie, I want the sweetest and juiciest peaches I can get…you know the kind where you have to bend over a bit because that delicious juice is dripping right down your chin on the very first bite. My favorite peaches are the ones I get from my friends Farmer Al and Becky of Frog Hollow Farm. Be sure to dot the filling with a bit of Kerrygold butter, and when the pie is baked and ready to share, wait for that blissful O.M.G. moment that always accompanies the first bite. It sure brings a smile to this pie-maker’s face!
For one 9” deep-dish pie plate:
- 1 recipe for double crust pastry
- 6 cups peaches, sliced or chunked (peeling is not necessary)
- 1/4 – 1/2 cups sugar (depending on sweetness of fruit)
- Small pinch of ground nutmeg
- 1/3 teaspoon salt
- 1/2 cup flour
- 1/2 – 1 Tablespoon quick cooking tapioca if fruit is especially juicy
- 2 teaspoons Kerrygold Irish butter for dotting
- 1 egg white mixed with 1 Tablespoon of water
- Extra sugar for sprinkling on top of unbaked pie
- Make dough, divide into two disks, wrap in plastic and chill.
- First put peaches, sugar, nutmeg, salt, flour, and tapioca in a big bowl and gently mix all together.
- Roll out the bottom dough and place in your pie pan.
- Spoon the filling into pastry in pie plate and dot with little pieces of Kerrygold Irish butter.
- Roll out remaining dough and make a lattice crust top or cover with full top crust.
- Trim excess dough from edges and crimp.
- Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.
- Place pie in refrigerator to chill while oven is preheating to 425° F.
- Bake at 425° F on the middle rack for 20 minutes.
- Reduce heat to 350°F and bake for 35 minutes more or until done.
- You should see steady bubbling and steaming coming through the lattice or vents when it is done.
- Let cool before serving.