Fresh peaches are the star in this classic pie.
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2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup cold Land O Lakes® Unsalted Butter, cut into chunks
5 to 7 tablespoons ice water
4 pounds (6 cups) peaches, peeled, pitted, sliced 1/4 inch
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Land O Lakes® Heavy Whipping Cream
Coarse grain sugar
Combine flour and salt in bowl. Cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 30 minutes or until firm.
Heat oven to 375ºF.
Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch glass pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
Combine all filling ingredients in bowl; toss to coat. Spoon mixture into prepared crust, using slotted spoon. Discard extra juice.
Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush crust with whipping cream; sprinkle with coarse grain sugar. Cover edge of crust with 2-inch strip aluminum foil.
Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool 1 hour before cutting. Store refrigerated.
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Fresh from the market or straight from the tree, fresh season only comes once a year. Get them while they are at their best and enjoy peach cobbler, peach pie,or a scrumptious tart.
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