This week’s pie post is dedicated to my sister Rebecca Kane who is getting married this weekend. I asked Bex (as I call her) what is her favorite kind of pie. “Peach or blueberry,” she responded over text message. So I went for the peach. This is a picture of us when we were much younger. I’m the older one.
My memories of peaches date back to New Years 2000. A group of friends and I decided we wanted to have nothing to do with New York City at the turn of the millennium so we decided to road trip down to Georgia where a friend had a house for us to party in. My first impressions of Georgia, or Atlanta as I drove into the city was that every street name had something to do with peaches. Peachtree road. Peach drive. Peach lane. I mean I guess if you live there you don’t get confused…”meet you on the corner of peach and peach?” And you would know exactly what they meant. I on the other hand found it rather confusing and odd. I mean show pride for the peach, but diversify your street names.
I found this week’s pie recipe a bit more challenging than last week’s. The graham cracker crust that I made last week I had made before. This was my first regular ole piecrust. I combined in my kitchen aid mixer (although I think a food processor could have been better) 1 ½ cups of all purpose flour, 1 tbsp of sugar, ½ teaspoon of salt, ¾ stick of butter, diced, 1/3 cup of shortening frozen and diced, and 3 ½ tbsp of ice water. The dough came out a bit moist; this could be because I forgot to add some of the flour and put it in at the end or because my shortening was not so frozen. I let the dough sit in the fridge for an hour, but it still was a bit tough to roll out. Instead, I sort of pressed it into the pie plate.
I bought 7 peaches at the local farmer’s market near where I work. They came from Wilklow Orchards. Yay, for locally grown. Then I realized I needed one more. So, the 8th came from Key Food. I peeled the peaches and cut into one-inch slices. I tossed the peaches with ¾ cup of sugar, 2 tbsp of quick-cookie tapioca, ¾ teaspoon cinnamon, ¼ tsp cardamom, ¼ tsp nutmeg, and 1 ½ tsp lemon juice. Let it stand for about 20 minutes and tossed the peaches occasionally. I then poured the peaches into the pie crust.
For the topping I combined 3 tbsp of packed light brown sugar, ½ tsp cinnamon, ¼ tsp salt, and 5 tbsp. melted unsalted butter. I crumbled the mixture on top of the pie. Baked the pie at 400 degrees for 30 minutes, then covered and am cooking for an hour at 350.