Peach Pie
Photo © Deb Perelman
- 2 1/2 cups (315 grams) all-purpose flour, plus more for dusting surfaces
- 1 tablespoons (15 grams) granulated sugar
- 1 teaspoon table salt
- 2 sticks (225 grams, 8 ounces, or 1 cup) unsalted butter, very cold
- 1/2 cup water, very cold
- About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
- 1 tablespoon fresh lemon juice, from about half a regular lemon
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar (ditto)
- 1/8 teaspoon ground cinnamon
- Few gratings of fresh nutmeg
- 1/8 teaspoon table salt
- 2 tablespoons minute tapioca, ground to a powder, or 3 tablespoons cornstarch or potato starch
- 1 tablespoon milk, cream or water
- 1 tablespoon coarse or granulated sugar
- This recipe is vegetarian
- Produce
- Peaches (3 1/2 pounds)
- Cooking & Baking
- All-purpose flour (2 1/2 cups)
- Brown sugar, light (1/4 cup)
- Cinnamon, ground (1/8 teaspoon)
- Coarse or granulated sugar (1 tablespoon)
- Granulated sugar (5 tablespoons)
- Minute tapioca (2 tablespoons)
- Nutmeg, fresh (3 gratings)
- Salt (1 1/8 teaspoon)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Water (1/2 cup)
- Dairy
- Butter, unsalted (2 sticks)
- Milk (1 tablespoon)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published July 24, 2012 (7 months ago).
218 people saved this recipe.
