A very yummy recipe for peach pie. This is a family favorite that is great for any dessert.
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In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal about 15 seconds.
Pour 1/4 cup (60 ml) ice water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process for more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
To make the filling:. dip the peaches into a large pot of boiling water for about 60 seconds, . Transfer the fruit to a large bowl of ice water. The skins should now slip easily off the peaches. Cut the peaches in half, remove the stones, and cut the fruit into slices.
Place the peach slices in a large bowl and toss with the sugar, tapioca, lemon juice, salt, and butter. Cover the bowl with plastic wrap and let stand, at room temperature, for about 30 minutes so the peaches have time to release their juices, the sugar can dissolve, and the tapioca becomes nice and plump.
Preheat over to 400 degrees F.
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch circle. Fold the dough in half and gently transfer to a 9 inch pie pan.
Remove the second round of pastry from the refrigerator and roll it into a 12 inch circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.
Pour the peach filling into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the peaches.
Crimp the edges using your fingers or a fork. Using a sharp knife, poke holes around the edge of the pie to allow the steam to escape. Lightly brush the top crust with cream and sprinkle with granulated sugar.
Bake the pie for about 45 - 60 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick.
Place the baked pie on a wire rack to cool for an hour. Serve at room temperature.