I strolled through the Farmer’s Market this morning, and in stall after stall, the glorious peaches were beaming like beacons, their skins fuzzy and soft; the inner flesh incredibly sweet. Stone fruits have just come into season here, so needless to say, I was happy to have such a great selection to choose from. So this was my inspiration to attempt my Mom’s Peach Pie. I say attempt as if this were a complicated recipe— which I assure you it is not. In fact, it couldn’t be simpler. But I think we all have that one recipe in our card box that’s been handed down from someone who makes it sooo good, that the thought of trying to duplicate the masterpiece discourages even the most accomplished cook or baker.
Well, I’m here to claim victory with this recipe! I baked it this afternoon with white peaches and it was absolutely delicious. I could barely let it cool on the rack before I dove right in. Did it beat my Mom’s version? Hmm, it was close, but honestly– how can you replicate the magic touch of a Mom when it comes to pie.
Mama Di’s Pie Crust
2 cups all purpose flour (sifted)
3/4 cup vegetable shortening (original flavor Crisco is best)
2 teaspoons sugar
1/2 cup ice water
pinch of fine sea salt
Makes one 2-crust pie (9 inch) or four 2-crust pies (4 inch).
Preheat oven to 375F.
Put shortening into a bowl. Add salt, sugar, & flour. Blend until mixture looks like breadcrumbs (no big lumps).
Add cold water a little at a time, stirring with a fork until you can work the dough with your hands. Different flours and humidity require differing amounts of water. You may not need to add all of it.
Mix with your hands lightly until smooth, do not over work.
Wrap in plastic wrap and chill dough in fridge for 1 hour. Roll out on floured surface to desired size/shape.
Peach Pie Filling
6 fresh peaches (yellow or white, if making 4 inch pies use 4 peaches)
3 tablespoons icing sugar
2 tablespoons cornstarch
1 tablespoon butter, cut into chunks
2 tablespoons orange marmalade
pinch of fine sea salt
1 egg for egg wash
Slice peaches thinly (skin on) into a large bowl. Add icing sugar, cornstarch, butter, marmalade and salt; mix gently to combine.
Fill pie shells and top with remaining crust. Cut 4 small vent holes in top and brush with egg wash.
Bake 9 inch pie for 35-40 minutes. Bake 4 inch pies for 25-30 minutes, until light golden brown.