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Rustic Peach Pie

Use fresh peaches and blueberries to create this seasonal dessert.
Prep Time2 hours 15 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Peach, Pies
Author: Mary Beth

Ingredients

Pastry

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup very cold unsalted butter, cut into 1/2 inch cubes
  • 1/4 cup ice water
  • 1 large egg, beaten with 1 tablespoon of water for egg wash

Peach Filling

  • 2 1/2 pounds ripe, but firm peaches (6-7 medium)
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon juice from 1 lemon
  • pinch of salt
  • 2-3 tablespoons blueberries, optional

Instructions

Pastry

  • Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour.
  • Pulse 12-15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together.
  • Turn onto a well-floured board, cut in half and form two disks. Wrap and refrigerate for a least an hour. Wrap the second dough well and freeze, if not using.

Peach Filling

  • Peel the peaches, half and remove the pit, and slice each half into about 4 pieces. Gently toss with the sugar.
  • Add cornstarch, lemon juice and salt to peach mixture. Stir to combine. Place filling in medium saucepan and bring to a boil over medium-high heat. Once the filling has boiled for 1-2 minutes and has thicken, remove from the stove.
  • Place filling in a bowl and refrigerate for 30 minutes, or until cool.

Assembly

  • Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
  • Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared baking sheet.
  • Pile the peach filling mixture onto the pastry, leaving a 1 1/2 inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly.
  • If desired, place a few blueberries on top of the filling.
  • Brush the pasty with egg wash, sprinkle with decorating sugar, and bake for 30-35 minutes, until the pastry is browned and the filling is thickened.
  • Cool for 30 minutes and serve warm or at room temperature. Try with a bit of ice cream on top. Enjoy.

Notes

Pastry recipe from Ina Garten's "Cooking for  Jeffrey" cookbook.