This peach pie has a twist with the addiction of brown sugar and cinnamon. With or without a side of ice cream, your guests be asking for seconds.
1⅓ cups cold butter
4¼ cups all-purpose flour, divided
1½ tsp. salt
½ to ¾ cup ice-cold water
8 large fresh, firm, ripe peaches (about 4 lb.)
½ cup firmly packed light brown sugar
⅓ cup granulated sugar
1 tsp. ground cinnamon
⅛ tsp. salt
1½ Tbsp. butter, cut into pieces
1 large egg, beaten
1½ Tbsp. granulated sugar
Cut 1⅓ cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1½ tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in ½ cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
Preheat oven to 425°. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about ¼-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate. Roll remaining dough disk to about ¼-inch thickness on a lightly floured surface.
Peel peaches, and cut into ½-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining ¼ cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1½ Tbsp. butter. (Do not make ahead, or it will become too juicy.)
Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust. Crimp edges of pie. Brush top of pie with beaten egg, and sprinkle with 1½ Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie.
Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with foil, and bake 25 more minutes or until juices are thick and bubbly. (Juices will bubble through top.) Transfer to a wire rack; cool 2 hours before serving.
Caroline lives for pairing together patterns, mixing furniture styles, and oogling over our newest furniture pieces. As you can imagine, her little 1920's craftsman is in a constant state of flux. Here on How to Decorate, it's her goal to help you turn your home into your own little slice of paradise.