Sweet peaches are coated in brown butter, brown sugar, and molasses, and baked in a simple pie crust to make a delicious homemade peach pie.
Two years ago my grandparents came to visit me, and my grandma taught me how to make homemade pie. She bought me a rolling pin, a baking mat, and a pie dish, and she peeled three apples by the time I peeled one. She showed me how to roll out the dough and she sealed the crust with the ease of someone who’s been baking pies for decades. It is a memory I will forever cherish.
Since then I have found pie to be one of my favorite desserts to make. There’s something cathartic about rolling out the dough and slicing up the fruit. It’s my happy place. Really anything in the kitchen or involving food at all makes me happy, but pie makes me extra happy, okay?
Peach pie isn’t the most common pie, apple has always been my favorite, but THIS peach pie is putting up a good fight for number one. The peaches are coated in brown butter, brown sugar, and molasses and the resulting flavor is truly amazing. Like, eat a whole bowl by themselves amazing.
Although I love it, pie is a funny thing. It’s remarkably simple, but simultaneously tricky. Let me explain…
Simple: This pie crust only has 4 ingredients (one of them being water). It also only takes five minutes max to prepare your dough.
Tricky: As I’ve said before, baking is a science. The first time I attempted pie after my grandma left me to fend for myself, I couldn’t figure out why my pie dough kept crumbling and I threw out TWO batches. After staring at the directions for a few minutes, I finally noticed the word “cold” before water. Voila. Perfect pie crust. Rollling it out in the right shape also takes practice.
If you want to use store bought crust then so be it, but I just KNOW you can make this one. Give it a try and let me know how it goes!
On a final note, is anyone else obsessed with Halo Top? It’s my latest addiction. Ice cream is my favorite dessert, but Ben & Jerry’s has this strange side effect where I gain weight. (Weird, right?) I’m not ashamed to admit that I’ve been buying one pint of Halo Top a week to satisfy my never-ending sweet tooth. I honestly think it tastes just as good as regular ice cream! And I would know. I am an ice cream connoisseur. My fave flavors are strawberry, lemon cake, mint chocolate chip, and if I really want a treat, peanut butter cup. What flavor are you grabbing?
- 2 cups flour (measured correctly)
- ½ cup of canola oil
- 5 tbsp COLD water
- 1 tsp salt
- 12 peaches
- 3 tbsp butter
- 1 tsp molasses
- 2 tbsp dark brown sugar
- 2 tbsp flour
- Preheat your oven to 425.
- FOR THE CRUST:
- Combine flour and salt in a mixing bowl and whisk together.
- Add oil and cold water to a measuring cup, pour water and oil mixture into the flour and use a fork to combine ingredients.
- Cover with plastic wrap and let sit in fridge while you prepare your peaches.
- FOR THE FILLING:
- Peel approximately 12 peaches and cut into slices.
- Melt butter in a medium saucepan over medium-high heat, stirring occasionally.
- As soon as the butter browns, turn off the heat and add the peaches. Gently stir the peaches to coat in butter.
- Add molasses and brown sugar to your peaches and gently stir to combine, then stir in your flour.
- FOR THE ASSEMBLY:
- Remove your pie crust from the fridge and separate into two equal halves.
- Place down a baking mat (fi you have one), followed by a sheet of wax paper.
- Place one of your dough balls in the center of the wax paper and cover with another peice of wax paper. This will make it easier to roll out the dough.
- Using a rolling pin, roll your dough out to an inch and a half past your pie dish. (To measure, simply turn your pie dish upside down and hold above your dough to check the circumference goes almost two inches beyond the dish.)
- When your dough is rolled out, remove the top layer of wax paper. Use the bottom sheet of wax paper to lift your dough off the counter and gently flip it into your pie dish, making sure that it covers the entire surface. Trim the excess dough (if any) from around the pie dish, leaving a small edge that you will be able to slightly lift. Add trims to your second dough ball.
- Pour your peach filling into the dish.
- Repeat the wax paper process to roll out your second ball of dough. This time you only have to roll out an inch beyond the pie dish. Use the same process as the bottom crust to flip the sheet onto your pie.
- Take a small cup of warm water, and gently lift up a portion of the top layer to wet the bottom layer. Gently press layers together. Repeat process around entire circumference of pie. This will help seal the bottom and top crust.
- Slowly work your way around the pie, folding the top layer under the bottom layer.
- Seal the crust by pinching the dough together using your thumb and index finger on one hand, and your index finger on the other, having one hand on each side of the crust. Do this around the entire circumference of the pie.
- Last, cut vent holes in the center of your pie.
- Bake for 15 minutes at 425 and then 45 minutes at 350 degrees.