Today’s Recipe: Old-Fashioned Peach Pie

PEACH PIE
PREP TIME: 45 MINUTES PLUS 1 HOUR CHILLING
COOK TIME: 55-60 MINUTES PLUS 1 HOUR COOLING
MAKES: ONE 9” PIE

Crust:
2½ cups flour
1    t sugar
½   t salt
1    cup cold butter
1    T rum
¼   cup cold water

Filling:
1    cup sugar
¼   cup flour
½   t cinnamon
¼   t nutmeg
5    cups peaches, peeled, sliced, and stoned
2    T water
2    T butter

1. To prepare piecrust, combine flour, sugar, and salt in a food processor or medium bowl. Cut in butter until mixture resembles coarse meal.
2. While stirring mixture, pour in rum, and then slowly add water until mixture forms into a ball.
3. Shape into two discs and chill for 1 hour.
4. Once the dough has chilled, preheat oven to 400°F. To prepare the filling, combine sugar, flour, cinnamon, and nutmeg in a medium bowl. Stir in peaches.
5. On a floured surface roll out one disc of dough to line the bottom of a 9” pie plate. Pour the filling into the pie plate. Sprinkle water over the pie and dot with butter.
6. Roll out the second disc of dough for the top. Shape edges according to preference. Cut slits in the top of the pie, and place on a baking sheet.
7. Bake for 55-60 minutes, or until the crust is light golden brown. To prevent the edges from over-browning, use a piecrust shield or aluminum foil about halfway through baking. Remove from oven and cool for at least 1 hour.

Gather ingredients and preheat oven to 400°F.

Pour 1 cup of sugar into a medium bowl.

Add ¼ cup of flour to the sugar.

Sprinkle in ½ t cinnamon.

Sprinkle in ¼ t nutmeg.

Stir to combine all ingredients.

Add 5 cups of peeled, sliced, and stoned peaches.

Stir to combine.

Roll out one disc of dough to line the bottom of a 9” pie plate.

Pour in the filling.

Sprinkle 2 T water over the top of the pie.

Dot with 2 T butter.

Roll out the second disc of dough for the top and place over the pie. Cut slits in the top to vent (unless you have pre-cut a fancy top!).

Flute the edges.

Place on a cookie sheet and bake for 55-60 minutes. To prevent the edges from over-browning, use a pie crust shield or aluminum foil around the edges during baking.
Let cool for at least an hour before serving.