Fresh peaches are the star in this classic pie.
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Crust
2 12 cups all-purpose flour
12 teaspoon salt
34 cup cold Land O Lakes® Unsalted Butter, cut into chunks
5 to 7 tablespoons ice water
Filling
4 pounds (6 cups) peaches, peeled, pitted, sliced 1/4 inch
14 cup granulated sugar
14 cup firmly packed brown sugar
14 cup cornstarch
1 tablespoon lemon juice
1 teaspoon ground cinnamon
12 teaspoon ground nutmeg
Land O Lakes® Heavy Whipping Cream
Coarse grain sugar
STEP 1
Combine flour and salt in bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in enough ice water with fork just until flour is moistened.
STEP 2
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 30 minutes or until firm.
STEP 3
Heat oven to 375ºF.
STEP 4
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.
STEP 5
Combine all filling ingredients in bowl; toss to coat. Spoon mixture into prepared crust, using slotted spoon. Discard extra juice.
STEP 6
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.
STEP 7
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.
Fresh from the market or straight from the tree, fresh peach 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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