August 31, 2014 at 2:48pm
I admit I haven't actually seen the movie Labor Day with Kate Winslet nor read the book by Joyce Maynard. But I know there's a peach pie-making scene. That's reason enough to include this scrumptious recipe, before peaches are only a happy summertime memory.
8 peaches, ripe but not mushy, cut into chunks
3/4 cup sugar
1/4 cup flour
1 1/2 Tablespoons lemon juice
1 1/2 Tablespoons butter
2 2/3 cup flour
3/4 teaspoon salt
2 teaspoons sugar
1 stick butter, chilled and cut into sugar-sized cubes
1/2 cup chilled lard or shortening, cut into sugar-sized cubes
Add to a food processor and blend until coarse crumbs form.
Remove to a bowl.
Add 1/2 cup chilled water and blend until a dough forms.
Knead quickly three or four times.
Roll out into two disks, cover, and chill for half an hour minimum to overnight.
Roll out bottom and place in a pie plate.
Add the peaches.
Add the top crust and seal.
Pierce top with a fork a few times.
You can add an egg wash or cut out crust shapes if you want to make a prettier pie.
Place on a baking sheet, as the juices may bubble over.
Bake for 30 minutes.
Reduce the heat to 375 and cook for 40 minutes longer.
You can cover the edge of the pie with tin foil to protect it from overbrowning if desired.
Serve with vanilla ice cream. Mmmm.