Peach Pie

Peach pie made with fresh picked peaches rewards the taste buds with the flavor of fresh peaches ripened to perfect sweetness on the tree.  Encased in a light and crispy crust the slightly soft and not too sweet peach filling is perfect for spring in the desert (when our peaches ripen).  Peach pie is the last hurrah before the heat sets in.

Peach Pie

makes 1 pie

1 9- inch pie double crust pie

1 recipe of pate brise pastry unbaked

6 cups (1 ½  pound) fresh peaches , peeled, pitted and sliced

2/3 cup sugar

¼  cup flour

1 tablespoon lemon juice

¼  teaspoon salt

1/8  teaspoon nutmeg

3 tablespoons butter

Preheat oven to 350 degrees Fahrenheit.

In a small bowl, mix the flour, sugar, salt and nutmeg.

In a large bowl toss the peaches with the lemon juice and the flour sugar mixture.

Pile fruit into the pie shell.

Cover with top crust, making lattice strips or design of your choice.

Bake for 1 hour until juices are bubbling and the crust is browned.

Cool pie before cutting.

Pate Brise Pastry

Makes top and bottom

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

8 ounces (2 sticks) cold unsalted butter, cut into small pieces
½ cup ice water (no cubes)

In a food processor:

Pulse flour, salt, and sugar in a food processor until combined.

Add butter, and process until mixture resembles coarse meal, about 10 seconds.

With the machine running, add water in a slow, steady stream until mixture just begins to hold together.

Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using.