Peach season is my absolute favorite, especially when the Colorado peaches come into stores in late summer. They are so sweet they seriously taste like dessert! I love to bake, so I thought it would be fun to try a peach pie using Colorado peaches, and found a delicious recipe on Food & Wine that I altered slightly.
I wish my grandma Dilly were still alive to come into my kitchen and help me make her homemade crust, hers was SO good. I still remember eating her strawberry rhubarb pies as a little girl and just loving them. I found a butter double crust recipe that I used for this pie, but as it was chilling in the fridge, I got nervous about using it, so I used my back up crust, the Pillsbury refrigerated pie crust, because I wanted to try and add some braids to the lattice top and I wasn't sure how the homemade crust would hold up. Recipe below!
You can find this pie dish here - it seriously makes every pie look so beautiful because of the scalloped edges, and then you don't have to worry about pinching the crust, too. It comes in a variety of colors.
COLORADO PEACH PIE RECIPE
This recipe is for the filling only - I would recommend using the pre-made pie crust or finding a recipe you love for the crust. Make sure to do a double crust so you have enough for both the top and bottom.
1. Preheat oven to 400.
2. Roll out refrigerated dough and place into pie dish.
3. Bring a large pot of water to a boil. Fill a large bowl with ice water.
4. Mark the bottom of each peach with a shallow X using a knife. Place peaches in boiling water and blanch for 1-2 minutes, just enough to loosen skin. Using a slotted spoon transfer peaches to the bowl of ice water to cool.
5. Drain and peel peaches. (This is actually WAY easier than I ever thought once they are blanched, they come off so easily.) Cut into 3/4 inch wedges.
6. Place peach wedges in bowl and cover with sugar, flour and lemon mix. Toss well and let stand for 5 minutes.
7. Pour the peaches and juices into pie dish with the chilled dough, and then scatter the butter slices. Top the pie with the other crust/lattice. Use egg wash to brush on the crust top and edges to avoid burning.
8. Bake on a baking sheet to catch any overflow, for 30 minutes at 400, then reduce the temp to 375, cover the edges of the pie with foil and bake for 40 minutes longer or until the pie is golden brown and bubbly.
9. Let cool completely. Serve & enjoy!