As the sunny days of summer begin to wane, why not capture a bit of that warm feeling in a fresh peach pie made from local fruit? Billie Herman, who owns Valley Fruit Stand and orchards in Palisade with daughter Jessie Jacobs, created this recipe. She says Western Slope peaches are so sweet and juicy this season that it’s OK to cut the sugar in the filling to a half-cup or less, because too much sugar will make the pie soupy. You’re also free to reduce the spices to your liking.
This late in the season, you’ll find Cresthaven, Elberta, Hale and Angela peaches at farm stands and farmers markets.
Fresh Peach Pie
Ingredients
Crust
1 cup shortening
2 tablespoons unsalted butter
3 cups flour
1 tsp salt
1 egg, lightly beaten
1/4 cup sparkling water, with an ice cube added after measuring
1 tablespoon white wine vinegar
Filling
8 medium peaches, peeled and sliced (about 5 cups)
1 cup sugar, or less depending on the sweetness of the fruit
1 tablespoon flour
1/4 cup butter
1 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon nutmeg
3 tablespoons water
Directions
Make crust: In a large bowl, blend the shortening, butter, flour and salt with a pastry blender or fork until it resembles cornmeal. In a small bowl, blend egg, water and vinegar. Add liquid to dry ingredients and mix with a light touch until dough holds together. If it looks too dry, add more water, a few drops at a time. Form dough into two flattened discs and roll out.
Put one rolled crust in the bottom of a 10-inch pie pan. Sprinkle with 1 tablespoon sugar and 1 tablespoon flour. Mix peaches, sugar, cinnamon, nutmeg, water and lemon juice. Pour into bottom crust. Cut up butter and dot top of peaches. Put on top crust and crimp the edges together. Bake at 450 degrees for 20 minutes, then 350 degrees for 20 minutes. Serve warm.
