Peach Pie Two Ways

It's well into peach season in Virginia, and I'm a sucker for a good peach pie (or for any good pie, really).  And the farmer's market stalls seem to be overflowing with this deliciously sweet fruit.  So, what to do with all those peaches?  Peach pie, two ways.

Peach Pie Number One: rustic peach pie with a rum glaze.  

Peach Pie Number Two: walnut-crusted peach pie in a dish.  

Both are delightful on their own or with a scoop (or two) of vanilla ice cream.  (I have to admit that the "rustic" idea--flat pie baked outside a dish--came from an episode of the Pioneer Woman, whose American West lifestyle I envy just a little bit.)

I can't think of a more appropriate song than that old 1996 hit from the Presidents of the United States of America: "Peaches."

Preheat oven to 375 degrees F for both pies.

Rustic Peach Pie Crust:

--1 1/4 c. flour

--1/2 c. butter, cold

--1/4 c. ice water

Pour flour into a large bowl.  Then, cut in the butter.  (If you have a large food processor, you can put the flour and sliced butter in and pulse until crumbly.  I do mine by hand, meaning that I use two butter knives and cut the butter into the flour until there are small, crumbly chunks of butter throughout the flour mixture.)  Next, pour in ice water and mix together.  The dough may feel dry at first, but don't add more water!  Continue kneading until all dry flour has been absorbed.  Finally, form the dough into a ball, flour a flat surface, and roll the dough into a rough circle.  Place on a parchment-lined baking sheet and set aside.

Rustic Peach Pie Filling:

--8 large peaches, peeled, pitted, and sliced

--1/2 c. dark brown sugar

--3 tbsp. dark rum

--3 tbsp. cornstarch

--1 tsp. cinnamon

Mix ingredients in a bowl and pile on top of the rolled-out pie crust.  Fold the edges of the pie crust up over the peaches (a center section of the peaches will still be exposed).  Place in the oven and bake for 45 minutes or until crust is golden and the exposed peaches have begun to caramelize.  Allow to cool and top with a scoop of ice cream.

Walnut-Crusted Peach Pie Crust:

--2 1/2 c. flour

--1 c. butter, cold

--1/2 c. ice water 

--1/2 c. walnuts, chopped very finely

Pour flour into a large bowl.  Then, cut in the butter.  (If you have a large food processor, you can put the flour and sliced butter in and pulse until crumbly.  I do mine by hand, meaning that I use two butter knives and cut the butter into the flour until there are small, crumbly chunks of butter throughout the flour mixture.)  Next, pour in ice water and mix together.  The dough may feel dry at first, but don't add more water!  Continue kneading until all dry flour has been absorbed.  Add the walnuts and work them in.  Finally, split the dough into two parts, and form each part into a ball.  Flour a flat surface, and roll each dough ball into a rough circle.  (Just FYI: this pie crust breaks and cracks a LOT more easily than pie crust sans walnuts, so take care when rolling and pinching this crust!)  Place one of the dough circles into a pie dish, allowing the excess dough to hang over the sides of the dish.  Set aside the second dough circle.

Walnut-Crusted Peach Pie Filling:

--8 large peaches, peeled, pitted, and sliced

--1/2 c. light brown sugar

--3 tbsp. cornstarch

--1 cinnamon stick, grated finely 

Mix all ingredients in a bowl and pour into the pie dish, making sure to spread the peaches evenly.  Add the second dough circle on top, and pinch the edges of the top crust underneath the edges of the lower crust to create a thick, walnutty crust.  Cut out a cute shape from the center of the pie (I made a star) to allow the filling to breathe.  Cover the crust with foil and remove half-way through baking (to avoid burning the crust).   Bake for 50 minutes, allow to cool, and top with a scoop of vanilla ice cream.