Fresh Peach Pie with Heath Bar Crumb Topping
This classic peach pie recipe is from Ken Haedrich, one of America's best pie makers! Topped with a heath bar crumb topping.
Nutrition Facts
Ingredients
Instructions
Pastry: Put the butter and shortening on a plate and place in the freezer for 10 minutes.
Mix the flour and salt in large bowl. Scatter the butter and shortening over the dry ingredients; toss lightly to mix. Using a pastry blender, cut the fat into the flour until the mixture resembles a coarse meal. Some pea-size pieces of fat should remain.
Sprinkle all of the water over the mixture, drizzling it here and there. Using a large fork, mix the pastry just until it pulls together, then pack the pastry into a ball. Place the dough on a large sheet of plastic wrap and flatten into a disk about 3/4” thick. Wrap in the plastic and refrigerate for 1 to 2 hours before rolling.
When the pastry has chilled, roll it into a 13” circle on a sheet of lightly-floured wax paper. Invert it over a 9” deep-dish pie pan and peel off the paper. Tuck the pastry into the pan, without stretching, then sculpt the overhang into an upstanding ridge. Add a decorative ruffle, if desired (see photos). Place the pie shell in the freezer while you make the filling. Preheat the oven to 400°.
Filling: Put the peaches in a large mixing bowl. Mix the sugar and cornstarch in a separate small bowl. Add to the peaches and mix well. Mix in the lemon juice and zest, if using.
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Continue Reading at Pinchofyum →Chef's Notes
If you like, substitute up to 2 1/2 cups sliced nectarines for an equal amount of peaches.
If you are overwhelmed by the idea of making your own crust (even though it will be perfectly flaky and delicious), you can also use a frozen, store bought, deep dish 9 inch pie shell. No hard feelings. 🙂
If you like, substitute up to 2 1/2 cups sliced nectarines for an equal amount of peaches.
If you are overwhelmed by the idea of making your own crust (even though it will be perfectly flaky and delicious), you can also use a frozen, store bought, deep dish 9 inch pie shell. No hard feelings. 🙂
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Reviews from the Original Source
This is such an exciting guest post; congratulations! The pie sounds wonderful and the heath bar is such a tasty touch that I never would have thought of!
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