Yes, I know peaches are almost out of season and ordinarily I would have posted this in June but some things are just out of my control, for example: when my grandchildren are born. Lucy and Henry just had their 2nd and 4th birthdays.
My daughter put together a little party. She happens to be 7 months pregnant with number three and just wasn’t up to a huge shindig, so she kept it small and simple but still managed to make it darling and delicious. The party had a ‘cowboys and Indian’ theme, the meal consisted of bowls of chili, these amazing biscuits and instead of birthday cake she rocked the Perfect Peach Pies!
We flew up from LA for the festivities. Sundance Mountain was misty most of the week…
…but the weather cooperated on party day and the Autumn colors made a perfect backdrop for a fall birthday celebration. And the beautiful peach pies fit right in. We use a crust that is flaky and light, a light easy to make glaze and ripe fresh peaches!
We top these pies with my hand made vanilla ‘sour’ whipped cream…perfection! Notice the specks of real vanilla bean? Those are compliments of my favorite Vanilla Bean Paste. I use it instead of extract in all my recipes. It is available in both 4oz and quart size. If you bake a lot…get the quart!
THE RECIPE: Perfect Fresh Peach Pies with Vanilla Whipped Cream
- 1½ cups all-purpose flour
- ¼ cup confectioners' sugar
- 1 teaspoon salt
- 1½ sticks (3/4 cup) cold unsalted butter, cut into bits
- 1 large egg yolk
- 2 tablespoons cold water
- If using a food processor: mix all dry ingredients with butter until it has a course meal consistency.
- Add egg yolk, mix till well combined and dough forms a solid ball. Form into two flat discs, cover in plastic and chill in fridge for half hour.
- Preheat oven to 400°F. Roll out dough and place it pie tin or plate and pinch edges of crust.
- Poke surface of crust with a fork several times to avoid bubbling.
- Bake in pie tin for approx. 15 minutes, or until golden brown.
- If making by hand:
- In a bowl stir together flour, confectioners' sugar, and salt. With fingertips, blend in butter until mixture resembles coarse meal.
- In a small bowl stir together egg yolk and cold water.
- Add yolk mixture to flour mixture, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough.
- On a work surface smear dough in several knead with heel of hand to make dough easier to work with.
- Scrape dough together to form a ball and flatten to a 1-inch-thick disk.
- Chill dough, wrapped in plastic wrap, 30 minutes.
- Preheat oven to 400°F. Roll out dough and place it pie tin or plate and pinch edges of crust. Bake till crust is golden.
- 16 ripe peaches, peeled and sliced
- 2 Cups water
- 2 Cups sugar
- 6 Tbsp. corn starch or arrow root
- ½ Cups lemon juice
- 2 pinches sea salt
- 1 cube butter
- Place water, sugar, corn starch or arrow root and lemon into a pot. Simmer until thick, whisking as needed. When thick turn off heat and add butter. Allow to melt, stirring. Allow to cool for about a half hour, then fold in fresh sliced peaches. Pour into baked pie crusts and chill for 4-5 hours. Top with whipped cream, serve.
Enjoy! And check out the amazing pie making accessories from Collections from Provisions by Food52!
MAY I PLEASE ASK A LITTLE FAVOR?
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