Peach Pie

Before I left for home, back in July, I made this pie for my fiance. I also made him a replica of his birthday cake. Neither lasted very long. Now, as we move further into fall here is a recipe to remind you of long summer days.

Peach Pie

Crust:
2 1/2 cups (310g) flour
1/2 teaspoon (3g) salt
1 cup (225g) butter, chilled and diced
1/2 cup (120ml) ice water

Filling:
10 fresh peaches, pitted and sliced
1/3 cup (40g) flour
1 cup (200g) sugar
1/4 cup (55g) butter

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Half and wrap each in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 350°F (175°C).
3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
4. Mix flour, sugar and butter into crumb stage.
5. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone. Top with second pie crust.
6. Bake for 45 to 50 minutes or until crust is golden. Allow pie to cool before slicing.

En guete!