Finally, my sister’s peach pie recipe.
First, the crust. Emily tells me that the dough produced by this recipe is a bit difficult to work with, but it tastes delicious anyway.
For an 8-10 inch pie:
- 1 cup (two sticks) unsalted butter
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar
For the filling:
- 2 pounds ripe peaches
- 1 tsp lemon juice
- 1/2 cup sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 tbsp cornstarch
- 2 tbsp butter, sliced
Slice the peaches into a bowl and add lemon juice. Add the spices, sugar, and cornstarch.
The rest is pretty straight forward.
Place the pie pan on a baking sheet and bake at 425 degrees F for 10 minutes. Then turn the heat down to 350 degrees F and bake for another 40-50 minutes.