Classic Peach Pie

It’s peach season and in order to honor this delicious stone fruit, I am sharing this classic pie recipe. While both of my grandmothers had an affinity for making pies, this recipe comes from my Nonna Silvia. When she was a recent Italian immigrant, she spent many years working at a restaurant called the Hickory Pit. While known as a barbeque joint, they were also known for their pies and pastries and she was in charge of making them. Growing up, I remember her making pies of all kinds– strawberry, peach, apricot, apple, pumpkin, cherry, berry– you name it, she made it!

This recipe is simple, allowing the fruit to take front and center. Depending on the sweetness of the peaches, you may choose to add a little more or less sugar. I encourage you to add half the sugar and then taste it before adding the rest.

To begin, put the flour in the bowl of a food processor. Add the chilled butter, sugar, salt and shortening and pulse until the mixture resembles a coarse meal, with pea sized clumps.

Then, drizzle the ice water, down the feed tube, 1 Tbspn at a time until the dough begins to form large clumps.

Transfer the dough to a floured work surface and fold the dough in on itself until the flour is incorporated. Form it into a ball, divide the dough in half, pressing each half into a disc

Wrap up one disc and place it in the refrigerator to chill. Place the other disc in between two pieces of parchment paper. Using a rolling pin, roll from the center to the edge, flattening and turning the disc until it is 1 1/2″-2″ larger than the pie pan. When it is rolled to size, drape the dough over the rolling pin, remove the parchment paper and carefully press it into the bottom and up the sides of the pie dish, being careful not to stretch the dough. Trim the dough around the edge of the pan, cover it with plastic wrap and place in the refrigerator to chill for at least 2 hours, or up to 3 days.

Then, make the filling. I prefer to leave the skins on for added texture and because I like the more rustic feel, but if you prefer to peel them, place the peaches in boiling water for 2 minutes to blanch them, and then remove and peel the skins.

Next, put the sliced peaches in a large mixing bowl. Add the sugar, lemon juice and cornstarch and mix to combine.

Preheat the oven to 375°F.

Then, put the peach mixture on top of the crust, arranging the peaches in an even layer.

Remove the second disc of dough from the refrigerator, place it between 2 sheets of parchment paper and roll out to a thickness of about 1/8″ or just thin enough to cover the top of the pie.

Cut the dough into strips and form the lattice crust.

Trim the lattice to size, brush the crust with egg wash (egg yolk, plus 1 Tbspn milk), and sprinkle turbinado sugar over the top.

Put the pie on the middle rack of the oven and place a piece of aluminum foil over the top, loosely covering the pie.

Bake at 375°F for about 45 minutes. Then remove the tin foil and continue baking until the filling is bubbling and the crust has turned golden. Remove from the oven and allow to cool before serving.