It’s Pi Day!! I’m not very good at math (though ironically I end up using it a lot…) However, I do have a great pie recipe. I know fresh peaches won’t be in season here in Kansas for a while, but once they are, go down to your local orchard or farmers’ market, and give this a try!
Make the Crust:
1 1/2 cup flour
1/2 cup butter (or shortening)
1/2 teaspoon salt
1/4 cup cold water
Mix flour and salt, then cut in the butter. Pour in the water and mix it together with your hands–it will be a bit sticky at first, but continue to work it until you can form a smooth ball. Divide the ball roughly in half, with one of the halves a tiny bit bigger than the other. Roll out the bigger half until it’s large enough to cover the entire inside of the pan, including the top edges. Fold the crust in half, lift it into the pan, then unfold it; this should help prevent it from breaking up while lifting it. (However, it’s nice to know that the more hard-to-handle the crust is, the flakier it will probably be!) Press the overhanging crust into the edge of the pan; this should make it easier to trim with a knife.
Create the Filling:
6 cups fresh peaches
3/4 cup sugar
1/4 teaspoon cinnamon
1/3 cup flour
(optional: 1 tablespoon lemon juice–I’ve found this doesn’t really affect the flavor either way, though.)
To get the skins off, boil whole peaches for 2 minutes, then submerge them in very cold water (ice cold works best.) The skins should slide off easily. Cut around the peach with a knife, take out the pit, and slice them into small-medium sized pieces.In a large bowl, mix the peaches with the rest of the filling ingredients, and pour into your pie crust.
Roll out the second crust so that it is large enough to cover the edges, and place it on top. Press and flute the edges, making sure that it is sealed all the way around. Poke a few holes in the top with a knife so that the steam can vent. Bake at 425 degrees for about 50 minutes to 1 hour. Take out and let cool before eating. (It is delicious chilled.)
(If this looks familiar, it was originally published in my old online magazine, The Kansas Creative.)