For Pie Crust
2¼ cups pastry flour
1 teaspoon Kosher salt
¼ teaspoon baking powder
1/3 cup very cold butter, cut into small pieces
1/3 cup plus 1 tablespoon shortening
5-7 tablespoons ice water
In a food processor, combine dry ingredients with butter and shortening. Pulse to incorporate butter and shortening until the dough resembles sand and peas. Slowly add water, one tablespoon at a time, and pulse until the dough just comes together (might take less than five tablespoons, or more than seven... many factors come into play here. Be sure to add water until just combined). Divide dough into two balls, wrap each with plastic wrap, and refrigerate for up to an hour.
In a bowl, combine dry ingredients and whisk to combine. Cut in butter and shortening with a pastry cutter until the dough resembles sand and peas. Slowly add water, one tablespoon at a time, and blend together until the dough just forms a ball (might take less than five tablespoons, or more than seven... many factors come into play here. Be sure to add water until just combined). Divide dough into two balls, wrap each with plastic wrap, and refrigerate for up to an hour.
6 cups thinly-sliced, peeled peaches (fresh or frozen - do not thaw frozen peaches)
Juice from half a lemon
½ cup sugar, plus 3 tablespoons, divided
3 tablespoons brown sugar
¼ minute tapioca
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoons water
Preheat the oven to 400 degrees Fahrenheit. On a well-floured surface, roll half of the pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. Dust the bottom of the pie crust with two tablespoons of white sugar.
In a bowl, combine the peaches, lemon juice, tapioca, ½ cup white sugar, brown sugar, cinnamon, and nutmeg, making sure peaches are completely coated. Carefully pour peach mixture into the bottom of the pie crust, then place the small pieces of butter on top of the mixture.
Roll out the second half of the pie dough into an 11-inch circle and place over the top of the pie. Trim the top and bottom pie dough so that the overhang beyond the pie plate is only about ½ inch. Tuck the dough underneath itself along the edges of the pie plate and crimp together to seal the pie. Cut three 2-inch vent slits in the top dough.
Beat the egg with the water to make an egg wash. Brush the egg wash lightly over the top of the pie. Sprinkle the remaining one tablespoon of white sugar over the top of the pie. Cover the edges of the pie with strips of foil to prevent burning. Bake the pie for 20 minutes, then remove the foil, reduce the heat to 350 degrees Fahrenheit, and bake for an additional 25-30 minutes. The pie is done with the crust is golden and the juices are bubbly.
Transfer the pie to a wire rack to cool for several hours before serving. Pie can be kept at room temperature for up to three days.
Makes one nine-inch pie
Originally posted on SillyGooseFarm.com