I’ve eaten approximately 167 peaches this week. That’s because when I go shopping for produce, and I see big, fleshy, perfectly ripe, juicy peaches, I feel the need to buy three of four bags of them. I can’t say no. I’ve really tried. But then, as I’m walking away, this little voice inside my head reminds me that peaches are not a year-round thing. If I don’t eat them now, if I don’t stuff myself full of them, then it’s going to be a long, peach-free winter.
That little voice inside my head knows what’s up.
If it weren’t for that little voice inside my head, I wouldn’t have this pie today. I wouldn’t be so very excited to put the girls in bed tonight and enjoy some quiet time – just me, my peach pie and a little scoop of ice cream.
Well, my husband too, I guess. But I’m pretty sure he knows me well enough by now that he won’t interrupt my peach pie time.
Clearly I have a thing for peaches.
I have I have a very fond memory from my childhood of my Grandma pouring some sweetened cream over a bowl of sugared peaches, and handing it to me with a kids-size spoon. I remember wrinkling my nose (because why would you pour “milk” over peaches?) and declining her offer. My aunts tried to convince me that it was the best thing, ever – but I just didn’t believe them. I asked for another bowl of sugared peaches, but “with no milk this time.”
It wasn’t until I was an adult, many years after my Grandma was gone, that I tried peaches and cream. While this late discovery probably saved me many, many calories over the years, I can’t help but kick myself for not trusting her all those years ago.
And then, there’s this pie.
You guys, this pie crust is FAN-TAS-TIC. And really, why wouldn’t it be? It’s made with buttermilk. Did you hear me? Buttermilk.
I have never, ever, ever made a pie crust as flaky as this one.
This pie crust wins.
The filling is a perfect harmony of sweetness and tartness. The cinnamon and nutmeg warm it up, and the undertones of vanilla make it a flaky buttermilk crust’s best friend. The cornstarch helps to thicken the filling without making it flour-y (that’s a word, really) and gummy. It’s just…good.
Fantastic, actually. FAN. TAS. TIC.
Please make this before peaches go away until next year. And even if you don’t want to attempt this recipe, pour a little cream over your peaches next time. Trust me. 😉
Thanks for stopping by today! Leave me a comment below so I know you were here!
Oh, wait…you want to know who won the KitchenAid giveaway? Scroll down below the recipe, and I’ll tell you!
- 2 and ½ cups all-purpose flour
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ½ cup cold buttermilk
- 2 Tablespoons cold water (if needed)
- 1 egg, beaten with 1 Tablespoon water, for egg wash
- Turbinado sugar, for garnish
- 8 cups sliced peaches, skin removed (About 6-8 large peaches)
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch of salt
- ¼ cup cornstarch
- ½ teaspoon vanilla extract
- In a medium bowl, combine flour, sugar and salt.
- Cut butter into ½ inch cubes, and add to flour mixture. Toss the butter in the flour to coat.
- Clear a large work area, and dump flour and butter into a pile on your counter top.
- Use a rolling pin to roll/flatten butter into flour. This will incorporate the butter in sheets, which makes the crust flaky.
- Use a bench scraper or flat turner-spatula to pull flour mixture back into a pile, and roll again. Use the scraper to clean off your rolling pin, too.
- Repeat rolling and piling process until the flour is completely incorporated, and you have a shaggy, flaky dough.
- Place dough back into your bowl, and place in freezer for 15 minutes to allow butter to cool again.
- After 15 minutes, remove dough from freezer. Add cold buttermilk to dough.
- Use your hands and/or a fork to gently stir the dough until it comes together in a ball.
- Pour dough onto a lightly floured counter top, and divide into two equal pieces.
- Use your hands to form each piece of dough into a flattened disk, and wrap in plastic wrap.
- Refrigerate for at least one hour, and up to 3 days.
- Peel and slice 8 cups of peaches, and place in a large bowl.
- Add cornstarch, cinnamon, nutmeg, sugar, vanilla and pinch of salt to bowl.
- Use a large spatula to gently combine all ingredients.
- Preheat oven to 400 degrees (F).
- Spray a 9-inch pie plate with cooking spray, and set aside.
- Remove one disc of dough from refrigerator, and on a lightly floured surface, use a rolling pin to roll out into a 13-inch round.
- Fold dough gently in half, and then in quarters. Move dough to pie plate, and unfold. Use your fingertips to gently push the dough into place.
- Pour peach filling into bottom crust, and set aside.
- Roll out second disc of dough to another 13-inch round, and use a sharp knife to cut the dough into 1-inch strips.
- Weave the dough strips into a lattice pattern (over/under), and use your fingers to pinch the dough at the edge of the pan to seal it together.
- Use a knife to cut off excess dough, then pinch the dough into a decorative pattern, all around the pie plate.
- Beat together egg and water, and lightly brush the egg-wash over the top of the crust.
- Sprinkle with Turbinado sugar, and place entire pie on to a large baking sheet.
- Bake 45 minutes, or until filling begins to bubble.
- Cover lightly with aluminum foil if crust gets too dark.
- Allow to cool completely on a wire rack before serving.
Thanks to everyone who participated in the KitchenAid Mixer giveaway last week. I’m happy to announce the winner is Kaitlyn Lund! Kaitlyn, you have 48 hours to respond to my email (check your spam, too!) to claim your prize.
Congrats, Kaitlyn, and thank you EVERYONE who entered. We’ll do it again soon.
Now, go make this pie. ♥