Nana's Peach Pie

Besides her chocolate cake, Nana always had a peach or apple pie for dessert after her delicious and elaborate dinners. Considering it's summer, and here in Missouri peaches are plentiful for under $1.00/pound, I decided Nana's peach pie would grace my delicious, not so elaborate dinner table.

Like most Americans who are also football enthusiasts, this weekend was our fantasy football team draft. There is no better excuse to eat homemade pretzels, layered dip, or pie, than watching baseball, while drafting your perfectly planned team.

Just as exciting, if not much more, Ty's parents were coming through KC to stop by for dinner. Again, no better excuse for peach pie.

Actually, I can't think of a better excuse for peach pie, than...well... it's peach pie.

I always make my filling first. I've worked really hard to perfect my peach peeling techniques, so here is a fast tutorial! First, cut an x across the entire peach. Everyone says over the bottom but cut the whole darn thing... it makes peeling soooo much easier!

Then dip the peaches in boiling water for 1-2 minutes. You'll see the skin start pulling away from the flesh (um ew, that was a gross analogy for peachy goodness).

Immediately, drop the peaches into ice water. See the skin is already starting to peel!

Peel away...

Then slice them up!

Next, mix the fruits, sugars, and lemon juice so the filling will have more time to "macerate" (or get more delicious) while I'm making my crust.

Add your peaches, brown sugar, lemon juice, flour, pinch of salt, and cinnamon.

Mix well... um... YUM!! Taste to make sure it tastes right... or because you can't resist. Let sit, if you can, until your crust is ready.

Cut your flour, sugar, salt, and shortening until it looks like this... I really have no idea what course meal looks like, but everyone says that's what pie crust looks like at this stage. I guess when I really do see course meal, I'll think, "Huh, looks like pie crust." (Oh, and Pioneer Woman has suggested butter and leaf lard for the "best crust" per a wonderful blog about pies and pie crusts, but gee is it hard to find leaf lard, and I like my crust. I will try it next time.)

Then add in just enough cold water until it comes together.

Divide dough in half and roll out each. Sorry mine looks like a square; maybe it looks like a square because it is. Place in pie plate.

Pour out your delicious filling. And maybe take another taste. Dot with butter (This is the only time I used salted butter... well, dotting pies and smearing my toast in the morning. But, whatev. I keep it in the fridge for this reason only. Yummy toast is just a bonus.)

Cover with other rolled out crust. Cut out slits so your pie can breath. Brush with egg wash (and maybe sprinkle some more sugar on the wet crust. I think it adds pizazz . And finally, bake that pie!

Pie number one:

And, pie number two... with ooey gooey goodness.

Thank you, Nana, for your chocolate cake, peach pie, and so many delicious memories.

I think our football enthused friends (including the Mayme and Mike's bun in the oven) liked the pie, and I know Ty's parents... specifically his dad... loved the pie. And really what's not to love: flaky crust, gorgeous, ripe (and cheap!) Missouri fruit, sugar, butter? I find no flaws in this plan.

Nana's Peach Pie

4 lbs. peaches, peeled, and sliced
1/2 c. brown sugar
1 t. lemon juice
pinch of salt
2 T. flour

2 c. flour
2/3 c. shortening
pinch salt
2 T. sugar
5-7 T. cold water

2 T. salted butter

Mix all filling ingredients. Let sit until crust is ready.

Combine flour, salt, and sugar. Cut in shortening until it resembles course meal. Add in water slowly, until dough just comes together. Divide dough in half and roll out each one inch diameter larger than the pie plate. Place dough in pie plate. Pour in filling. Dot with 2 T. salted butter. Place second rolled out dough on top of pie. Crimp edges.

Bake pie for 45 min at 425F.

Let cool for at least 4 hours before slicing.

Enjoy!