Fresh pick peaches baked with a splash of orange to brighten the flavor & adorned with easy to make pie crust flowers!
Prep Time1 hourhr
Cook Time1 hourhr
Servings: 8
Author: Portlandia Pie Lady
Ingredients
Peach Filling
4-1/2 to 5cupsfresh sliced peaches
3/4cupgranulated sugar
3tablespoonsClear jel, cornstarch or tapioca starch
3tablespoonsorange juice
Zestofhalf of an orange
1recipeGrandmas Pie Crust for Double Crust Pie
2tablespoonsbutter, cut into pieces
Grandma's Pie Crust
2cupsall-purpose flour(or gluten free flour mix, see recipe notes for making gluten free flower cutouts)
1cupvegetable shortening or butter
2tablespoonssugar
1teaspoonsalt
1/8teaspoonbaking powder
1/2cupcold water
Instructions
Grandma's Pie Crust - Double Crust 9-inch pie
Place all of the dry ingredients into a large bowl. Using a large fork or pastry cutter, cut in the shortening (or butter) into dry ingredients until there are crumbly pea-sized pieces.
Add the cold water all at once and mix just until forms a ball (do not kneed or over mix).
Divide dough in half (this will be rather soft). Roll out one half on heavily floured counter top about 1 to 1-1/2 inches wider than pie plate. Unroll onto pie plate,cut extra dough off edges and crimp. Save other half of dough to roll out and cut shapes for top.
Peach Filling & Assembly
Preheat oven to 375 F.
In a large size bowl, mix dry ingredients together, sugar, starch.
For easy peeling, place the peaches in boiling water for about 15 seconds and then plunge them into very cold water. The skins will slip right off.
Add the sliced peaches, orange juice and orange zest and spoon into prepared bottom crust. Dot with butter.
Roll out remainder of pie dough and cut into desired shapes. I used different sizes of flower cookie cutters, first layering on the large flowers and then adding the smaller ones to cover some of the gaps (leaving some spaces open for steam to escape). (See notes below for using gluten free pie dough.)
Carefully brush and dab the top of flowers with milk, placing flowers/shapes back into place. Sprinkle with a couple of tablespoons of sugar.
Bake 375 for 60 minutes (cover the edges with foil or pie shield the last 15 minutes of baking time to keep edges from burning).
Notes
For gluten free pie crust flowers the dough needs to be frozen and the cutouts need to be kept frozen for placing onto pie. Roll the dough onto wax paper, place on baking sheet and freeze for at least 20 minutes. Remove from freezer and cut a few flowers at a time, placing the cut outs on a separate piece of wax paper. Place the remaining dough back into freezer for about 5 minutes in between flower cutouts. When you have as many flowers as you need (about 20 to 30 depending on sizes) freeze the cutouts for a good 10 to 20 minutes and place them onto pie in a frozen state. Bake as above.