If you have a small family and you only need one pie and still want to make the rustic pie instead of halving my recipe you could freeze the second pie. Simply place it in the freezer after filling it. Once it is frozen enough to handle with out damaging it cut around the parchment paper, leaving a small border and wrap in plastic wrap until your ready to bake. Remove it from the freezer and allow it to thaw for about an hour before baking.
Rustic Peach Pie
July 19, 2010 By 3 Comments
I have been craving peach pie for a long long time. Over the fouth of July holiday I finally had a chance to make one.
It’s been a few years since I found some really good peaches at the grocery store. I am sure living in Georgia ruined me for peaches here in Florida because even when the sign says Georgia Peaches the peaches just don’t seem the same.
It is a little hard to associate those hard slightly peach scented balls I have been finding for the past couple of years with the soft and juicy peaches of Georgia, no matter what the sign says.
Matter of fact it’s been so long since I have bought any that I had to hide the ones I bought for this pie down in the deep dark recesses of the crisper drawer of my frigde so my daughter wouldn’t find them and eat them before I sliced them up for this pie.
It was all good and I thought they were safe until I pulled them out and put the bag on the counter. Silly me thought that if I hid them under a couple of bags of hamburger buns they would be safe.
My daughter who must have the nose of a blood hound and the eyes of an eagle found them. I only lost one to her. Luckily I bought a few extra!
This is a realativly simple/rustic recipe for the pie filling. In most of my cooking I try to let the main ingredient be the star of the show.
This recipe could be used for other types of fruit pies. Apple comes to mind but blackberry or blueberry would work well also.
The pie crust is from Ree Drummond and her Pioneer Woman Cooks cookbook. It is the best pie crust I have every made or tasted. Matter of fact it has been the only pie crust I ever use since I found the recipe.
If you don’t have her book you might be able to find it on one of her websites.
This recipe will make 1, two crust deep dish pie or two Rustic style pies.
Instructions on preparing a rustic style pie.
I made the rustic style pie so I took each pie disc and rolled it out on top of a piece of parchment paper and transferred it to a cookie sheet before filling it.
It is so much easier to roll your dough out on the parchment paper and just lift the pie crust, parchment paper and all onto a cookie sheet then it is to put the parchement paper down onto the cookie sheet, roll the dough out on the counter and try to pry it off the counter, and get it on top of the parchment paper on the cookie sheet with out it tearing.
Ask me how I know??
If your making the deep dish pie just dump everything into the bottom crust and cover with the second crust.
To be honest I am terrible at applying a top crust that is why I love the rustic type. So if your making the deep dish pie you are on your own from here on out.
For the rustic pie divide your filling in half. Don’t worry about layering the peach slices in any way, just spoon them into the center of the pie crust. We are looking for a rustic look here.
You really need to move fast because the juices start to move out towards the edges of your pie crust. Only attempt to do one at a time. Start folding the edges in, over and around the pie trapping the filling inside. Pinch any tears or your filling will leak out while it is baking.
Cut the two tablespoons of butter up into little chunks and dot the top of the pie filling with it.
I like the sweet crispy flavor of sugar on my crust so I use an egg wash and sprinkle sugar on the top of the crust.
Bake for 20 to 25 minutes in a 375 degree oven.