The Perfect Peach Pie

I made this pie last week and it quickly became a new favorite of my family’s! The flavor of the beautifully ripe, fresh peaches came through with a perfect balance of sweet streusel topping. You may have just stumbled upon your new favorite pie recipe. Who will you share it with?

Ingredients

Crust:

• 2 cups of flour
• 1 teaspoon of salt
• 3/4 cup of well-chilled Crisco
• 6 tablespoons of ice cold water

Filling:

• 6 cups sliced peeled fresh peaches
• 2 tablespoons plus 3/4 cup all-purpose flour, divided
• 1/2 cup packed brown sugar
• 1/3 cup sugar
• 1/4 cup cold butter, cubed

Instructions:

1. In a large bowl, stir together 2 cups of flour and teaspoon of salt. Using a pastry blender, cut in Crisco until the mixture resembles pea sized crumbles. Being careful not to over work, add the water and mix together (I prefer to use my hands for this part). Only use enough water to keep the mixture together.
2. On a lightly floured surface, roll your pie crust to an 1/8 inch thick circle; transfer it to a 9 inch pie plate. Trim the crust to 1/2 inch beyond the rim of the pie plate; then shape the edges. (I use the thumb and index finger of my left hand then make a peak of crust between them with the knuckle of my right index finger.) Set aside.
3. Boil enough water in a saucepan to cover the tops of the peaches. When the water reaches a boil, place the peaches in the saucepan for 30-60 seconds. Remove the peaches with a slotted spoon and place them directly into an ice bath under a stream of cold water. This trick makes peeling the skin off of peaches easy!
4. Once the skins have been removed, slice the peaches and place in a large bowl. Combine them with 2 tablespoons of flour and toss to coat them.
5. In a small bowl, combine the remaining 3/4 cup of flour and sugars; cut in the butter until the mixture’s consistency resembles fine crumbs.
6. Sprinkle two-thirds of the streusel mixture into pastry; top with peach mixture. Sprinkle the top with the remaining crumb mixture.
7. Bake at 375° for 45-55 minutes or until filling is nice and bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.