The DH and I went on a summer vacation recently, with his former mentor and his mentor’s wife. They’re a lovely couple, always volunteering their time and talents, and we really appreciate their friendship. The DH met them years and years ago and they’ve since become friends of the family. The DH even included them in his elaborate wedding proposal to me. (And wowza, was it ever elaborate! I went on an all-day treasure hunt across the city, to find meaningful clues from our past, that led to a super-romantic surprise proposal. He makes me swoon!)
*insert break to swoon over the memory of the proposal* *insert additional break to swoon over the reality of the DH* *insert smack to stop the swooning*
But I digress. So we went on vacation with this lovely couple, and the wife brought along a homemade peach pie. Oh, that pie! I want to get that filling recipe! And then when we were doing some grocery shopping on that same vacation, I came across a Robin Hood flour recipe in a store flyer, and tore it out to try it myself.
And that’s today’s recipe trial, as the Pie Crust Odyssey continues! The recipe actually is for a Peachy Slab Pie, that serves 18. The DH and I love pie, but we are not 18 people and cannot eat like 18 people or else we will weigh as much as 18 people. So I cut the pie recipe in half (and modified it slightly). Obviously, eating for 9 people, I can handle.
- 2 cups flour
- ¾ tsp salt
- ¾ c. shortening
- 1/3 cold water
- 5 large peaches (at least), peeled and sliced
- 1 lime, zested
- juice of 1 lime
- 1/3 c. brown sugar
- ¼ c flour
- ½ tsp. cinnamon
- ¼ tsp ginger
- Half an egg (meh. Scramble the other half and eat it while the pie bakes. Or stick it in the fridge for the next Pie Odyssey post.)
Mix the flour and salt together, and cut in the shortening (which should be cold). Once it’s all crumby-like, add in the cold water to form a dough. Form it into two patties, wrap in plastic, and refrigerate for about two hours. Or 45 minutes, like I did. Turn oven on to 450 degrees.
Mixed peeled and sliced peaches with sugar, flour, lime zest, lime juice, cinnamon, and sugar. Roll out dough and plate in pie pan. Pour in filling. Roll out remaining patty of dough, and place on top. Crimp edges together (or pinch together and roll towards the centre, like I did). Cut 5 or 6 slits in top to let the steam escape. Brush with beaten egg. Bake for 10 minutes in 450 degree oven, then reduce heat to about 350 degrees and bake for another half hour at least, until filling is bubbling, and crust is golden. Let cool. Devour!
This pie turned out really well! I know the point of the Pie Odyssey was to find a good crust, but I have to say, this filling is pretty awesome! I think it’s the brown sugar and lime zest that make it so good. The crust was good, and nice and flaky, although not the super flaky that I remember my mom’s pies as being. This dough leans a tad more towards the farmer’s style pie crust, as it’s more doughy than flaky, but it holds together really well to serve. The flavour is nice, but not as nice as a butter crust.
Overall? It’s a good recipe! The filling is definitely a keeper!
Are you more of a farmer’s crust person or a flaky pie crust person? Let me know in the comments! And now I’m off to bike to my sister’s and go for a swim in her pool to work off the delicious peachy calories! (Totally worth it.)
Next Post: Of Couverature Chocolate and Ex-Boyfriends. Or more pie. I dunno.