Just Peachy

Hi! I’m Rosamond’s cousin Katherine. I’m going to be starting my first year at college in September and I’ll be guest posting occasionally here on WadsWords. Like Rosamond I love chocolate, avocados, pretty things and baking (it must be genetic!). My posts will cover exciting things like sewing/ DIY, city living and of course, baking.


Pie. It reminds me of summer evenings and family dinners. Love and comfort. Can dessert really do that? I think so. Pie is special, it takes some time but when you give it to someone they can tell the effort you put into it. Image

Glorious orchard peaches are perfect for this. They don’t need much, just a bit of sugar and lemon juice.


If you drop them in boiling water for thirty seconds, their skins will slip right off.Image

When fresh peaches are baked into a flaky crust magic happens. For real.

Let’s get started!

A little note about pie crusts- In order to achieve the perfect flaky pie crust, your butter must be very cold. To do this I like to place my sticks of butter in the freezer for 15 minutes before I start making the crust. When you roll out the dough you will create tiny “sheets” of butter, when you bake the pie these sheets will melt creating tiny spaces between the layers of crust- voila! Flakiness.  If the dough ever starts to feel greasy when you are handling it, that means the butter is melting prematurely. To stop this simply pop the dough in the freezer for 5 minutes. 

  • Pie crust recipe- Combine 2 1/2 cups flour, 1 tablespoon powdered sugar and 1 teaspoon salt in a large bowl.
  • Cube 2 stick of cold butter and add to the flour mixture. Using a pastry cutter, 2 knives or your fingers cut the butter into the flour.
  •  When the mixture looks like coarse crumbs add 1/3 cup plus 1 tablespoon ice water.
  • Using a spoon or your hands, form the mixture into a ball of dough. Don’t knead or overwork it! You can add a ice water, one tablespoon at a time if it needs a little help forming a dough.
  • Split the dough in half, wrap in plastic wrap and freeze for 5 minutes or chill for as long as needed.
  • On a floured surface roll out one ball of dough. When you think it’s ready place your pie plate upside down on the dough. You should have at least a one inch border around the edge of the plate.
  • Fold the dough in half and transfer to the pie plate. Prick the bottom several times with a fork. Return the plate to the fridge while you make the filling. **Preheat oven to 400**
  • Peach filling recipe- combine 4 cups peaches, 1/4 cup minute tapioca, 1/2 cup sugar and 1 tablespoon lemon juice. Let sit for 15 minutes. While it rests you can roll out the 2nd ball of dough for the top crust.
  • Pour filling into crust, cover with top crust, crimp edges and cut 4 slits on the top. Place the pie plate on a foil lined cookie sheet.
  • Bake for 45-60 minutes until the crust is golden brown and perfect.
  • Be proud! Also let it cool before serving, of course.

Crust recipe from Joy of Cooking and filling recipe from Minute Tapioca.


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