This post comes from my Carolina Kitchen in Charleston. Peach Season is here! Nothing can compare to peaches grown in South Carolina and Georgia and this is the time of year when they are at their peak. Beautiful soft orbs of sweet juicy fruit, which are naturally bright and beautiful can be utilized in many ways. I grill them, make chutney, jam them, eat in hand, freeze at least 20# to use for winter and of course make peach pies among other things. This pie is one of my favorites, the other style is a glazed peach pie, which I will be making soon. This one is so easy and delicious.
Carolina Peach Pie
1 recipe of pie dough for a double crust pie
10-12 large ripe peaches
2 tablespoons lemon juice
1 cup of sugar
5 grinds of TSTE Baker’s Secret (cocoa nibs, vanilla turbinado sugar, cinnamon, maple syrup granules, ginger, nutmeg)
1/4 cup of all purpose flour
1/4 cup (1/2 stick) of butter cut into slivers
2 tablespoons of TSTE Coconut Sugar or extra fine white sugar
1 egg beaten with a teaspoon of water
Pre-heat oven to 400 degrees
Make an x in the bottom of the peaches, dunk in boiling water for 5 seconds and immediately plunge into ice water. Using a paring knife, pull off the skins. Cut the peaches into bite size pieces and layer with lemon juice sugar as you cut. When all of the peaches are sliced, stir and let sit for 10 minutes while you roll out the crust.
- Using a spoon, pour off excess juice. Stir in the flour and Baker’s Secret.
- Pile the peaches into the bottom crust so that the peaches are mounded high.
- Add slivers of butter all around the peaches.
- Put the top crust on.
- Brush on the egg wash, covering the whole top crust
- Sprinkle with Coconut Sugar
- Make 3 slits in the top of the pie for steam to escape
- Place on a foil lined cookie sheet
- Make a cuff of foil to go around the edge of the pie (this prevents burning)and put into the oven on the center rack.
After the pie has baked for 30 minutes at 400, reduce the heat to 350 and bake another 30-40 minutes, until the crust is golden. Remove and cool. Allow the pie to rest for at least 40 minutes before slicing.