I suck at baking pies.
Have you noticed that I shy away from the mighty pie? I’ve made galettes, mini-cuplettes, hand pies, tarts and my biggest wanna-be pie impersonation: cake pie.
But I am a pie-phobe. And it’s all because of the crust. Why is it so intimidating? Why does mine never seem to come together just right or look perfectly crimped along the edges?
I think I have finally found the secret to perfect pie crust.
Sorry folks at sea level, it might just be clean mountain air.
We spent the weekend at our friend’s cabin where it seems like whatever we cook turns pretty much into gold.
Including golden crusted gorgeous peach pie. I mean seriously, I may have to retire from cooking and blogging. I’ve just conquered one of my top 3 fears in the kitchen. And I’m not sure what the other two are.
But for pie making, this is it. Maybe it’s the cold, fresh from the river mountain water, or perhaps its the altitude chilled just right with the christening of the arrival of fall or maybe its baking with friends.
Whatever it is, I want to bottle it. Because this pie crust worked.
But the star of the show was the fresh of the fresh, super sweet local Elberta peaches from Northern Utah spiked with orange zest, orange juice and warming spices. Other than the addition of orange, this peach pie recipe doesn’t stray too far from a traditional pie, but Utah cookbook author Marguerite Henderson took it to a new level.
Marguerite’s version of the recipe uses a combo of shortening and butter, but I went straight butter. She baked her peaches still in their skins, but I found them a little stringy so next time I’m leaving them out. But that’s just me. It’s your recipe, so you choose.
I did use nearly ¼ cup more water than the original recipe called for, but that I’m attributing to the altitude. Or the cold water. Or the hungry diners. Or all of the above.
But one thing I do know. I’m no pie-phobe no more.
Mountain Peach Pie Recipe
PrintIngredients
- 2 cups all-purpose flour
- 12 tablespoons unsalted cold butter cut into ½ inch chunks
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon orange zest
- ½ to ¾ cup ice cold water
- 5 pounds peaches
- ¼ cup brown sugar
- ¼ cup flour
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon allspice
- ½ teaspoon kosher salt
- zest and juice of one orange
- 1 egg beaten with 1 tablespoon milk
- 2 tablespoons sugar
Instructions
- For the crust, add flour, butter, salt, sugar and orange zest to the bowl of a food processor and pulse 4-5 times until butter is the sized of small peas. Do not over mix, add ¼ cup iced water and pulse on and off until pastry is just combined. Add more water 1 tablespoon at a time until dough comes together when pressed. Put out mixture on a floured surface. Knead a few times and form a ball, divide into two discs and wrap in plastic wrap for 1 hour or until ready to use.
- On a lightly floured surface, roll out each piece of dough into a circle about 12 inches in diameter. Place one crust in a deep dish pie pan with excess pastry hanging over the sides of the pan. Save the second circle of dough for top of pie.
- For the filling, peel and pit the peaches and slice ½ inch thick. In a large bowl, combine peaches with brown sugar, flour, cinnamon, nutmeg, allspice, salt, orange zest and orange juice. Pour into prepared pie crust, piling the peaches high in the center.
- Top with second prepared pie crust, fold edges of top crust under edge of bottom crust and crimp edges. Cut four 2-inch slits in the dough and brush top of pie crust with egg wash and top with sugar.
- Place pie on a baking sheet and bake for 50-55 minutes at 375 degrees. Allow pie to rest for about 30 minutes before serving.
Notes
Related Recipes
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Peach and Tomato Bruschetta
Friday Faves and Balsamic Skirt Steak with Stone Fruit
Friday Faves and Grilled Peaches with Mascarpone
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Peaches aren’t in season in Australia, I may try this with apples! Yummmm. I too have been afraid of the pie crust. Hopefully this will be the trick
I made your pie: the filling is delightfully not too sweet, and the spices, combined with the juice and zest are genius. I also LOVE your crust! I like the all butter crust, too, and the sugar and zest in the dough were tasty.
I think, however, that your measurement for the amount of peaches was incorrect. I peeled and sliced 5 POUNDS of them, and had more than enough for 2 deep dish pies. Could you have meant 5, large peaches? We will certainly enjoy both pies; they NEVER go to waste in this house!
Hi Peggy, the recipe is correct at 5 pounds. I stacked them high, maybe that was the difference? Glad you enjoyed it!
Finally! I have found a kindred spirit. I think I’ll give your recipe a try.
What a gorgeous pie! Love the addition of orange zest in the crust.
This has got to be the most beautiful pie I have ever seen! I wish I could reach through my screen and gobble that piece up. Seriously, I’ve had this post open in my browser since yesterday and I can’t stop coming back to drool over the pics.
Your Grandma would be so proud of you and so am I. Beautiful pie, save a piece for me.
For someone who “sucks” at making pies, this certainly is gorgeous. I love peaches and I love pie!!!!
I just wanna reach into the computer screen a grab a slice (or two)! That pretty much sums it up. :)
Beautiful! Congrats on conquering one of my kitchen fears!
Peach pie is my favorite kind of pie!!
You definitely have mastered the pie! I am still too chicken to try to make one, my goal for fall is to try an apple pie! I’m not ready for peach season to be over, but I’m totally ready for pumpking season to be in full swing! This looks so delish!
I’m ready for pumpkins too. And now I can try and master the pumpkin pie!
omg you definitely have no reason to be a pie-phobe anymore. this look so amazingly good!
Love the name of this pie! The crust looks simply divine!
Perfect pie! The height is beautiful and the filling is so tempting. I’m still on the hunt for any fresh peaches I can find!
Hi Alyssa, the height is really just piling a bundle of fruit in the center. I’ve seen it at my favorite cafe but just didn’t realize it was that easy.
OH! This is what I should do with all those peaches I have seen at the Farmer’s Market!!
Perfection! I’m a pie phobe as well and for the same reasons. That top layer of crust is my nemesis. :-) I did a peach pie post a few years ago and the pie looks like a cobbler. :-)
You will have a hard time passing that “pie phobic” story around because this is really one classic beauty. May we all overcome our fears with such grace!
Mama Mia…that’s some serious pie girlfriend! Yo quiero, I want some… a big frickin’ slice too. That crust looks delishhhhh. Bye, gotta go make me some pie…:)
This looks delicious! I might actually have to try to make my own pie crust for once.
Gorgeous. I love a good pie. And I agree, the clean mountain air makes everything taste a little bit better!
This pie is stunning! Lovely recipe :)
You are an expert pie-maker and peach pie is such a delicacy…mmmm, delicious!
Now that’s a pie!! Gorgeous!
You did save me a slice, right? And by slice I mean at least 1/4 of the pie.
WHAT are you talking about that pie looks awesome!! I am not sure you need to have a fear :)
Peach pie is my favorite! This looks amazing! Nicely done!
That is a beautiful mountain of peachy deliciousness. Love the gorgeous photos, and I looooove pie crust, so I am always trying new ones to find my favorite.
That is one gorgeous pie, Heidi!! I’m comfortable with making a pie crust that tastes pretty good, but I can never make them look pretty. This looks perfect!
You could have fooled me… I think you are incredibly talented.
I need to conquer my pie phobia as well. I love the idea but the actual execution is enough to put me off which is so ridiculous because once I overcome this fear, I’ll get to eat pie all the time!