Perfect Peach Pie

Perfect Peach Pie By The Righteous Kitchen

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Perfect Peach Pie With A Lattice Top By The Righteous Kitchen

I'm not bragging when I named this recipe, Perfect Peach Pie. It really is perfect. Let me explain the reasons why:

The bottom crust is pre-baked for an hour. It makes an incredibly crispy, crunchy crust. A crust worth eating. The opposite of an underbaked, sloppy crust that ends up in the trash can. If you want to improve your pie baking skills, begin by pre-baking the crust. I mean bake it! 20 minutes isn't enough. Bake until it's perfectly golden and crispy. If it takes an hour, it takes an hour. 

The filling isn't runny. It's beautifully thick and full of peaches. The juices thicken with the spices, binding the peaches into a cohesive filling. No clumps of cornstarch here. No pale looking juices.

No air gaps between the top crust and the filling. Because I take the time to partially cook the peaches, it eliminates shrinkage. It allows for the ingredients to combine. You can see that in the filling. No peaches surrounded in white dumpling looking fillers. 

The top crust is golden brown. It matches the bottom crust. Both crusts are baked to golden brown perfection.  

Always pre-bake and shellac the bottom pie crust.

Time and attention to detail are what makes this pie worth eating. I believe, if you are going to bake something, cook something, do something, do it well!

When I tasted my Perfect Peach Pie I started to break down and cry. I remembered Grandma's peach pie. As a child I loved it. All the family loved her peach pie. Back then I didn't have other peach pies I could compare it to. 

As I gained experience baking pies, I discovered Grandma wasn't an exceptional pie baker. Her pies were just ok. I am going to get grief, if my family reads this. I will say, if I sat down and shared a slice of this Perfect Peach Pie with my Grandmother, she would absolutely love it! Greatness recognizes greatness. Grandma always built me up as being smart. She always said, "You should run for President!" She wouldn't have been mad that my pie is better than hers. She would want me to bake her a pie! 

Hi Craig, because (This is a speech to text typo that I’m leaving in. This is a sign from my brother. He just said hello to me. I believe in signs.)

PERFECT PEACH PIE

THE RIGHTEOUS KITCHEN'S ALL BUTTER PIE CRUST:
3 Cups flour
3/4 Teaspoon salt
1 1/2 Tablespoons sugar
1 1/2 Tablespoon butter flakes, optional
1 Cup butter, chopped, frozen
up to 11 Tablespoons ice water
1 Egg, scrambled, for wash

PEACH FILLING:
1/4 Cup all-purpose flour
2 Tablespoons corn starch
1/2 Cup sugar
1 Teaspoon cinnamon
3 Tablespoons butter
1 Tablespoon lemon juice
4 Large (5 cups) Angeles peaches, peeled, pitted, sliced 1/4" thick 

TO PREPARE THE RIGHTEOUS KITCHEN'S ALL BUTTER PIE CRUST:
In a large mixing bowl, or food processor, combine flour, salt, sugar and butter flakes. Cut in frozen butter, until it is incorporated into the flour and becomes the consistency of wet sand. Add water, a tablespoon at a time, to just moisten the flour. To test, press flour between fingers. If it starts to hold then there is enough water. Divide dough in half, to make a double crust. Press dough into a large disc; then wrap with plastic wrap. Refrigerate for half an hour. 

TO ROLL AND BAKE BOTTOM CRUST:

Roll dough between two sheets of plastic wrap. For an 8" pie pan, roll to a 9 1/2" circle. Dough should be rolled to 1/8" thickness. Place into a pie pan, pressing to flatten and remove air bubbles. Press dough onto the rim of the pie pan. Trim pie dough, flush to the rim of the pie pan, using scissors or use a knife. (Reserve and wrap in plastic wrap, excess dough, to make a pie dough gasket. The pie gasket will help to adhere the top and bottom crusts.) Dock dough, using a fork. Place a sheet of foil over dough, covering completely. Weigh down, the dough, with pie weights or dried beans. Place pie pan on a baking tray. Place in a preheated 350 oven, center rack. Bake up to 60 minutes, until golden. Remove foil and pie weights. Dock crust, if needed, to control air gaps. Brush with egg wash, to shellac. The shellac provides a moisture barrier, to keep the crust flaky. Bake an additional 3 - 5 minutes. Pie crust will be golden, and glossy.

TO ROLL TOP CRUST:
Roll dough between two sheets of plastic wrap. For an 8" pie pan, roll to a 9 1/2" circle. Dough should be rolled to 1/8" thickness. Keep covered with plastic wrap, refrigerated, until ready to assemble. Remove rolled crust from refrigerator, and allow to soften, when you start the peach filling.

TO PREPARE PEACH FILLING:
In a medium sized mixing bowl, combine flour, corn starch, sugar, and cinnamon. Set aside. In a Dutch oven, melt butter, over medium heat. Stir in lemon juice and peaches, until peaches start to release their juices. Fold dry mixture into peaches, reserving the empty bowl. Be careful not to break up the peaches. The peache filling will be thick. Remove from heat. Return peach filling, to the medium sized mixing bowl, that contained the dry mixture. Fold peach mixture, to loosen. Set aside, to cool.

TO ASSEMBLE AND BAKE:
Preheat oven to 350. With the baked pie crust, on a baking tray; spoon peach filling into baked pie shell. Set aside. Use the reserved pie dough scraps, from rolling the bottom crust, to form a pie gasket. Roll dough into a long skinny tube, to cover the entire rim of the pie plate, and baked pie edge. The dough is going to form a pie dough gasket. This gasket will adhere the top and bottom crusts. Press the dough gasket to cover the entire rim of the pie pan, and baked pie shell, making sure to adhere well. Place the prepared rolled pie dough on top of the pie dough gasket. Use your finger, or the flat edge of a butter knife, to press the pie edges together. Trim pie dough, flush to the rim of the pie pan, using scissors or use a knife. Cut 6 slits into the top crust, to vent. Brush top with egg wash. Bake on the center rack, of the oven. Bake up to 1 hour and 55 minutes, until golden brown and bubbly. Let pie cool to room temperature, then refrigerate overnight before cutting.

Perfect Peach Pie is a rich, satisfying dessert with 676 calories per slice. Each of the 8 slices provides 36g fat, 75g carbohydrates, 11g protein, 2g fiber, and 15g sugar, with 533mg sodium and 218mg cholesterol. This is a generous, old-fashioned slice of homemade pie made with an all-butter crust and plenty of fresh peaches.

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