Finally Fall is here and I can go to my local market for some sweet Georgia peaches. You really have to search out great peaches. Peaches are best when they are soft to the touch and if put close to the nose have a wonderful sweet rich peach smell! I know, as a child my sister Mary, brother Kenny and I would climb the peach tree in our back yard and fight over who picked the most peaches while being able to endure the itchy peach fuzz that comes off of them. We would pack our bags with peaches and rush off to our mother so she could teach us who to make fresh peach desserts. My favorite peach recipe she taught me was a fresh peach pie with the flakiest crust and just a hint of cinnamon!
makes 1 9 inch pie
half cup cold water
three cups all purpose flour
half teaspoon salt
two tablespoons granulated sugar
quarter cup of Crisco shortening, chilled
quarter cup of chilled butter
I always make pie crust by hand
Slice butter into small pieces. Place water, butter and shortening in refrigerator for 20 minutes to chill. Place flour, salt and sugar into a large mixing bowl and mix wit a whip. Add shortenings to flour mixture and cut into the flour with a pastry knife until the mixture resembles cornmeal. Make a well in the center and add the cold water. Fold the flour mixture into the water with a fork mixing until the dough comes together. With your hands mix the dough in to a ball and knead the dough for a couple of minutes or until the mixture comes together. Divide the dough into two pieces and wrap with plastic wrap, refrigerate the dough for a couple of hours.
four medium ripe peaches
two cups fresh Blackberries
half cup dark brown sugar
one quarter cup butter, browned over high heat
half teaspoon cinnamon
quarter teaspoon cloves
one eighth teaspoon Nutmeg
half teaspoon vanilla
half teaspoon salt
I usually leave the skin on the peaches and wash them under cold water. Slice the peaches in half and remove the pit. Slice the peaches into very thin slices. Place the peaches in a large mixing bowl. Add the rest of the ingredients and stir together, set aside.
Roll the dough out on a lightly floured table into a 12 inch circle and one eight of a inch thick.. Butter and flour a nine inch glass baking dish. Lift the dough over the baking dish. Trim the edges and fold to give into a decorative look.
Fill the pie shell with the peach mixture. Roll the other piece of dough to one eight inch thick. Cut decorative leaf shapes eight your favorite cutters. Cover the top of the pie with the different shapes. Bake pie in a preheated 35o degree oven for forty five minutes
Remove from the oven and cool on a rack before serving.
And “YES” serve with vanilla bean ice cream!