8 Showstopping Fruit Pies
by WomansDay.com Staff
What says summer more than ice cream, corn on the cob and barbecue? Old-fashioned fruit pie, of course! Packed with seasonal produce like peaches and strawberries, and finished with classic lattice-style pastry or crumble topping, these homespun desserts are a sweet ending to any warm-weather meal.
Old-Fashioned Peach Pie
Buttery homemade pie crust is filled with fresh peach slices that have been tossed with sugar, flour and lemon juice, then topped with pecan-vanilla streusel before it's baked until golden-brown.
Recipe Ingredients:
CRUST
2 Tbsp cold water
Yolk from 1 large egg
1 cup all-purpose flour
1/2 stick (1/4 cup) plus 2 Tbsp cold unsalted butter, cut in small pieces
1/8 tsp salt
FILLING
1 cup sugar
1/4 cup all-purpose flour
3 lb ripe peaches (about 9 medium or 7 large), peeled and cut in 1/2-in.-thick wedges (about 7 cups)
1 Tbsp lemon juice
STREUSEL TOPPING
1/2 cup pecans, coarsely chopped
1/4 cup each packed light-brown sugar and all-purpose flour
2 Tbsp unsalted butter, softened
1 tsp vanilla extract
Recipe Preparation:
1. To make crust in food processor: Stir water and yolk in a 1-cup measure or small bowl to blend. Pulse flour and butter until coarse crumbs form. With motor running, add yolk mixture. Process just until dough leaves sides of bowl. Remove blade, then dough.
By hand: Mix water and yolk as above. Put flour in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add yolk mixture; stir with a fork until crumbs clump together to form a dough.
2. Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes, or until firm enough to roll out.
3. Filling: Mix sugar and flour in a large bowl. Add peaches and sprinkle with lemon juice; toss until evenly coated with sugar mixture.
4. Streusel: Put ingredients in a small bowl. Work with fingers or a fork to form coarse crumbs.
5. Heat oven to 375°F. Have ready a 9-in. pie plate and foil-lined baking sheet.
6. On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-in. circle. Fit into pie plate. Roll overhang of crust up over edges to form an even rim. Flute or crimp edge. Spoon in Filling, then sprinkle with Streusel. Place pie on lined baking sheet (to catch any drips).
7. Bake 45 to 50 minutes until pastry is golden-brown and peaches are tender when pierced. Remove to a wire rack. Cool at least 1 hour before serving.Serve this pie when it's at its best-on the day that it's made.
TIP: To peel peaches easily, immerse them in boiling water 20 to 30 seconds, then immediately plunge them into ice water to stop cooking. Peel off skin with your fingers or a small knife.
More Fruit Pie Recipes:
Raspberry-Peach Pie Recipe
Blueberry Pie à la Mode Recipe
Double-Cherry Lattice Pie Recipe
Lattice Strawberry-Rhubarb Pie Recipe
Little Pear-Raspberry Potpies Recipe
Article originally appeared on WomansDay.com.
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