peach pie, oh my!

As the warm days of summer continue, I am quickly realizing that I have no control over the sheer number of  ideas that have captured my imagination. With inspiration from so much abundance around us this time of year, I am continually finding new subjects to photograph and write about. These pies are a delicious treat, inspired by Canadian peaches, grown and harvested in our beautiful country (scroll down for details on how to make the pies).

Those of you who have been following my blog will notice the theme has been evolving more towards bringing people together over fine food.  Family meals have always been an integral part of my life.  As far back as I can remember, we sat and ate as a family, often helping prepare a variety of meals and learning great patience as we waited for the final family member to arrive home so we could dive in. Cooking with friends and family brings me a great deal of pleasure and can transform a simple meal into an event; a gathering full of laughter, stories, sharing and so much joy.

I made these peach pies alongside my mom, as she coached me through my first attempt at making pastry. One of my sisters also joined us as we embarked on this photo shoot together.  There were lots of laughs as we ventured into tall, swaying grasses, arriving at the perfect destination for this photo shoot.

A wide range of food collaborations continue to develop and I have some exciting projects planned – including a fun afternoon today with mae + marrow, nela’s kitchen and the lovely Nienke Izurieta. Have a wonderful weekend and be sure to take some time to enjoy your meals with those you love, without worrying about everything having to be perfect. The memory of the experience is what stays with us long after the final morsels have been devoured!

Here is a little information to help you make these peach pies, if you are so inclined!

Prepare the filling first so the peaches can sit and marinate in the sweetness of the sugar.

For the filling: cut up ~6-8 peaches and drizzle with lemon juice to keep them from browning. Mix in 1/2 cup brown sugar, 1 tbsp cornstarch and a 1/2 tsp cinnamon. Set aside and allow the peaches to marinate while making the crust.

For the crust, I used the basic pie dough recipe from Joy of Cooking. You can use any pie dough recipe of you choice! A few tips from my mom, who makes an incredible pie crust; make sure your butter + shortening are very cold, be sure to use cold water (she always adds ice cubes to the water before using it), keep your dough cold (in the fridge) until ready to spread, fill and bake!

Prepare an egg wash (1 egg + 1 tsp water whisked together) and set aside to be used to help stick the crust together when folding it (it also helps the crust brown up and have a nice shine after baking).

Divide the pie dough into three even clumps. Roll out each crust one at a time, keeping the others in the fridge to stay cool. Spoon ~1/2 cup of peaches onto the crust. As you fold the crust in, “stick” it together by brushing on the egg wash. Once you are done folding in the edges, brush the egg wash over the remaining top crust + sprinkle with sugar!

Bake at 425 degrees for 25 minutes then reduce heat to 350 degrees and continue cooking for another ~15 minutes. Keep an eye and remove if the pies start to really brown up! There is a fine balance between cooking the peaches well and overcooking the crust!

Makes 3 little pies.

(Setting up these photo shoots is always an adventure and almost always requires a post shoot tick check. Please note that permission was granted to set up and take photos in this field.)

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