2 cups All Purpose flour
3 teaspoons sugar
8 tablespoons (1/2 cup) cold unsalted butter, cut into 1/2” chunks
5 tablespoons cold solid shortening, cut into 1/2” chunks
5 tablespoons ice water
- Place the dry ingredients into a food processor. Add the butter and shortening and pulse to cut in the cold butter and shortening. Pulse until it looks like a coarse ground meal.
- With the processor running slowly drizzle in the cold water. Keep running until a ball forms.
- Remove from the processor, and form into a ball by hand. Flatten the top, wrap in plastic wrap and keep cold/rest for around 30 minutes.
8 large Oklahoma Porter (or Stratford) Peaches, about 3 1/2 pounds, Blanched shocked and peeled
1 cup granulated sugar
2 tablespoons fresh lemon juice
1/4 heaping cup of flour
1 tablespoon butter, cubed
egg wash to paint on the crust
- On the bottom end (not the stem end) of all the peaches, with a paring knife score an X. Place the scored peaches in a pot of water and bring to a boil. Let boil for a minute then remove from heat. Set up another large bowl full of ice and water. Carefully spoon out the blanched peaches to the ice bowl. Let rest until the peaches have cooled.
- With the back end of the paring knife, Carefully remove the peach skin starting at the turned up peach skin flap on one of the “X”s. Remove all the skin and discard. Halve the peaches, remove the pits or save to make peach pit syrup.
- Cut the peaches into thick slices. Place in a bowl with the sugar, More Than Pumpkin Spice, and lemon juice. Let rest and juices extract while you're rolling out the dough.
- Preheat the oven to 400 degrees. Roll out your dough to around a 1/4 inch thickness, and a substantial overhang of the dough from your pie plate. Add the flour to the macerating peaches and mix into to make a slurry coating.
- Place the dough into your pie plate. Spoon out the macerating peaches into your pie evenly until all the peaches and juices are used. Fold in and overlap the overhand of dough toward the center of the pie; Almost like a galette for all you fancy pie makers.
- Brush the edges of the pastry with an egg wash. Sprinkle with sugar ( or crunchy brown turbinado sugar)
- Place in the oven and bake approximately 20 minutes. Lower the temperature to 350 degrees and continue baking 30-35 minutes or until the filling is thick and bubbling. If the crust starts to get too dark, cover the pie loosly in foil and continue baking. Remove when golden bubbly, and cool.
- Serve with Ice cream, whipped cream, or as is. Enjoy!
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty