We’re calling this the last of summer pie. We just got a mess of peaches in from our sister-in-law’s orchard and what better way to use them than in an old-fashioned pie.
Now we’re ready for fall.
Makes 1 9-inch pie
Total Time: 20 minutes
3 cups sliced and peeled peaches
2 cups sliced strawberries
½ cup flour
1 cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
2 pie crusts (recipe below)
1 egg, beaten
1. Preheat the oven to 450 degrees F. Lightly butter a 9-inch pie plate.
2. In a large bowl, add the peaches and strawberries. Set aside.
3. In a small bowl, combine the flour, sugar, salt and cinnamon. Slowly add the sugar mixture to the fruit and toss until the fruit is coated. Set aside.
4. Roll out one piecrust onto a lightly floured surface until about 1/8-inch thick. Place in the bottom of the pie plate and up the edges. Lightly brush the crust with the egg.
5. Scrape the fruit mixture onto the crust.
6. Roll out the second crust and place on top of the fruit. Seal the edges of the top and bottom crusts with your fingers or a fork. Brush the top of the crust with the remaining egg. Cut several slits in the top of the pie to vent.
7. Bake for about 10 minutes, then reduce the heat to 350 degrees F. and continue cooking 30 to 40 minutes or until golden brown.
Tip: Cover the edge of the pie with tinfoil if it begins browning too quickly while baking.
2 ½ cups flour
½ teaspoon salt
2 sticks butter, chilled
½ – ¾ cup cold water
In a large bowl, combine the flour and salt.Cut the butter into tablespoons and add to the mixture. With a pastry cutter or fork, cut the butter into the flour mixture until crumbly.Slowly stir in the water until dough forms a ball.Split the dough in half and wrap each ball with plastic wrap.Place in the icebox for at least 3 hours.