Sweet as a Peach, Peach Pie

Tuesday, August 12, 2014

Since 2006 Kate McDermott has taught the time-honored craft of pie making to thousands. Creator and founder of Art of the Pie , Kate has been featured in the New York Times, Washington Post, USA Today and countless other publications.

Sweet as a Peach, Peach Pie


Sweet as a Peach, Peach Pie (1)

OK, I’ll come right out and say it. No beating around the bush here. Peach Pie is my all-time, absolute favorite pie! It’s a summertime ritual for me and I simply can’t get enough of it during the season and that season is right NOW.

To make this pie, I want the sweetest and juiciest peaches I can get…you know the kind where you have to bend over a bit because that delicious juice is dripping right down your chin on the very first bite. My favorite peaches are the ones I get from my friends Farmer Al and Becky of Frog Hollow Farm. Be sure to dot the filling with a bit of Kerrygold butter, and when the pie is baked and ready to share, wait for that blissful O.M.G. moment that always accompanies the first bite. It sure brings a smile to this pie-maker’s face!

Sweet as a Peach, Peach Pie (2)

Sweet as a Peach, Peach Pie (3)

Sweet as a Peach, Peach Pie
  • 1 recipe for double crust pastry
  • 6 cups peaches, sliced or chunked (peeling is not necessary)
  • 1/4 – 1/2 cups sugar (depending on sweetness of fruit)
  • Small pinch of ground nutmeg
  • 1/3 teaspoon salt
  • 1/2 cup flour
  • 1/2 – 1 Tablespoon quick cooking tapioca if fruit is especially juicy
  • 2 teaspoons Kerrygold Irish salted butter for dotting
  • 1 egg white mixed with 1 Tablespoon of water
  • Extra sugar for sprinkling on top of unbaked pie

Make dough, divide into two disks, wrap in plastic and chill.

First put peaches, sugar, nutmeg, salt, flour, and tapioca in a big bowl and gently mix all together.

Roll out the bottom dough and place in your pie pan.

Spoon the filling into pastry in pie plate and dot with little pieces of Kerrygold Irish butter.

Roll out remaining dough and make a lattice crust top or cover with full top crust.

Trim excess dough from edges and crimp.

Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.

Place pie in refrigerator to chill while oven is preheating to 425° F.

Bake at 425° F on the middle rack for 20 minutes.

Reduce heat to 350°F and bake for 35 minutes more or until done.

You should see steady bubbling and steaming coming through the lattice or vents when it is done.

Let cool before serving.


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