CRUST:
2 8” or 9” pie crusts (depends if you want a top crust) ~ homemade or use refrigerated store-bought ~ easy flaky pie crust recipe below
1 egg, beaten with 1 TB. water (egg wash for top)
Sparkling, turbinado or sanding sugar to sprinkle on top
PEACH FILLING:
About 8 cups sliced peaches, skin removed (About 6-10 large peaches)
1/4 cup white sugar..........................................1/4 cup brown sugar
(Can substitute 1/4 cup plain white Splenda and 2 TB brown Splenda blend for sugar-free)
1 tsp. ground cinnamon....................................1/8 tsp. ground ginger
1/4 tsp. ground nutmeg…………………………pinch of salt
1/4 cup cornstarch……………………………….1/2 tsp. pure vanilla extract
2 tsp. pectin (optional ~ by the canning supplies or Knox gelatin)
Peel (optional) and thinly slice the peaches; then put into a large bowl. Add rest of ingredients and gently stir with a rubber scraper until the peaches are coated.
***
Preheat oven to 400. Spray an 8” or 9” pie plate with cooking spray, and set aside.
Roll out enough for 1 crust to a 12-13” circle and transfer to the pie pan. (TIP: If you do this on a silpat mat, you can invert the pie pan onto the crust and flip it over) Use your fingertips to gently push dough into place. Pour peach filling into crust, and set aside (TIP: Don’t wash the bowl. Use this pan to whisk your eggwash in, so it will get any spices left in the bowl.)
TOP CRUST OPTIONS:
**If you want a FULL TOP CRUST, roll out dough to about 13” and put on top of the filling. Cut 1-2 vent holes in the top (or use a cookie cutter before you transfer to pie filling)
**If you want a LATTICE strip top, roll out the remaining dough and cut into 1” strips with a knife or pizza cutter. Weave the strips into a lattice (over/under). You should have enough extra dough to cut the excess dough into shapes with a COOKIE CUTTER, and put them over the top for a decorative upper crust.
**Use your fingers to pinch the dough at the edge of the pan to seal it together. Use a knife to cut off excess dough, then pinch the dough edge into a decorative pattern.
Beat together egg and water, and lightly brush the egg-wash over the top of the crust.
Sprinkle with Sparkling sugar, and put entire pie on a rimmed baking sheet. Set time for 25 minutes and check to see if it’s browning too quickly. Cover lightly with aluminum foil if crust gets too dark. Continue to bake for another 10-15 minutes or until the filling begins to bubble ** Allow to cool completely on a wire rack before serving.
TARTS: I used the extra pie dough to roll out & cut 3-1/2" squares ~ then pushed them into a cupcake/muffin tin (generously sprayed w/ non-stick baking spray). Use the excess pieces to fill in the gaps on the sides. Then spoon some of the peach filling almost up to the top of each tart. (I got 5 tarts, but that depends on how thinly you roll out the pie crust for the pie ~ and whether you do a lattice top {like I did} or a full double crust.) I brushed the top of the tarts with the egg wash and sprinkled with Sparkling Sugar. Then baked them about 25-30 minutes.
8” or 9” 2-crust pie
2/3 cup plus 2 TB chilled (preferably) vegetable shortening, cut into pieces
2 cups all-purpose flour, plus extra for rolling
1 teaspoon salt
4 to 6 TB ice water
In a large bowl with a pastry blender or two knives, cut vegetable shortening into flour and salt until particles are the size of small peas. ** I PULSE THE FLOUR, SHORTENING and SALT IN MY FOOD PROCESSOR ** Sprinkle in water, 1 TB at a time, tossing with fork (or quick pulses) until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 tsp. additional water can be added if necessary). You want the ingredients to barely bind together.
Flour your hands generously. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. On a lightly floured surface, form pastry into a ball; shape into 2 flattened rounds. Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Try to control the rolling pin and move from the center out. Don't use the rolling pin to go back and forth. Roll the dough over the rolling pin and then unroll the dough over the pie plate. ** I DO THIS ON A SILPAT MAT. Then, you can INVERT the PIE PAN OVER THE CRUST, and FLIP IT OVER **
TIP: I bought the silicon pie crust edge saver on eBay (or at any kitchen store). Very easy to use, and so much better than aluminum foil strips!