Texas Peach Pie

From: This website

Ingredients:
Pie crust
1 cup or 2 sticks cold butter, cut into slices
2 2/3 cups all purpose flour
1 tsp salt (unless you used salted butter)
7-8 Tbsp ice cold water

In a food processor, pulse and cut butter into flour and salt until mixture makes small pea size crumbs. With the processor on, add ice cold water through the top until all the flour is moistened and pastry almost cleans the side of the bowl.

Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap and store in the refrigerator for 20 minutes. When you’re ready to assemble the pie, then divide dough in half. Roll out each half onto a lightly floured surface to the size of your baking dish. Lay the pressed dough over the rolling pin to help pick up and move the dough to the buttered dish.

Texas peach filling:
1 1/4 cups sugar
1/3 cup flour
1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
6-8 cups fresh sliced peaches (about 7-10 peaches)
1 1/2 to 2 tsp fresh lemon juice
3 Tbsp butter

Heat oven to 425. After slicing all those peaches, make sure there will be enough to fill the casserole dish before prepping the dish for baking. You may need extra peaches or you may have too many, it’s good to check before going further.

Mix the sugar, flour, cinnamon and vanilla. Stir in the measured peaches and lemon juice.

Prepare bottom layer of pastry and lay into bottom of the buttered 13-inch by 9-inch casserole dish. Don’t worry about it being pretty, no one will notice the bottom. Pour peach mixture into pastry-lined dish. Dot with 3 tablespoons of butter.

Cover with top crust that has slits cut in it; seal and decorate to your fancy.

Bake 35 to 45 minutes, until crust is brown and juice begins to bubble through slits in crust. Allow to cool so the peach filling has time to solidify, otherwise it will run out and fall apart as you try to move it to your plate.

What I did differently from the recipe:
Instead of making pie crust, I used some in a box that I needed to get out of the pantry. I did use two pie crusts, one for the bottom and one for the top. Don't worry, it was still delicious.

What I'll do differently next time:
Nothing, except perhaps use a different fruit if peaches aren't in season anymore.

Verdict:
Thumbs UP! I felt like this is the closest thing to Mrs. Smith I have ever been. Next time I will make the pie crust because I don't have any more in the pantry. This pie was absolutely delicious, although it is definitely sweet! I can only eat one small medium piece at a time. P.S. This is delicious for breakfast.

Ingredients:
Pie crust
1 cup or 2 sticks cold butter, cut into slices
2 2/3 cups all purpose flour
1 tsp salt (unless you used salted butter)
7-8 Tbsp ice cold water

In a food processor, pulse and cut butter into flour and salt until mixture makes small pea size crumbs. With the processor on, add ice cold water through the top until all the flour is moistened and pastry almost cleans the side of the bowl.

Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap and store in the refrigerator for 20 minutes. When you’re ready to assemble the pie, then divide dough in half. Roll out each half onto a lightly floured surface to the size of your baking dish. Lay the pressed dough over the rolling pin to help pick up and move the dough to the buttered dish.

Texas peach filling:
1 1/4 cups sugar
1/3 cup flour
1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
6-8 cups fresh sliced peaches (about 7-10 peaches)
1 1/2 to 2 tsp fresh lemon juice
3 Tbsp butter

Heat oven to 425. After slicing all those peaches, make sure there will be enough to fill the casserole dish before prepping the dish for baking. You may need extra peaches or you may have too many, it’s good to check before going further.

Mix the sugar, flour, cinnamon and vanilla. Stir in the measured peaches and lemon juice.

Prepare bottom layer of pastry and lay into bottom of the buttered 13-inch by 9-inch casserole dish. Don’t worry about it being pretty, no one will notice the bottom. Pour peach mixture into pastry-lined dish. Dot with 3 tablespoons of butter. Cover with top crust that has slits cut in it; seal and decorate to your fancy.

Bake 35 to 45 minutes, until crust is brown and juice begins to bubble through slits in crust. Allow to cool so the peach filling has time to solidify, otherwise it will run out and fall apart as you try to move it to your plate.