Peach Pie

I have an announcement to make……I GOT A JOB!!  Yes, you read that right after being here for 3 weeks I have found myself a job.  I was interviewed (my first interview since arriving here) me on Tuesday and I started work the next day, so Thursday was my second day and so far so good.  Everyone in the office is extremely helpful and easy to get along with.

Oh and remember when I said that my MIL bought a bunch of peaches?  Let’s just say I have been using peaches a lot lately, so let me get to the recipe I am about to share with you all.  It’s for a peach pie, but the pie crust has vodka in it.  I know, amazing, right?!?  I got the recipe from my friend Beth ( Hi, Beth! *waving*) and she got it from somewhere else, not too sure where she got it from( I think it was from Cooking Illustrated).  Regardless of where the recipe came from it was DELICIOUS!



Peach Pie

adapted from:


Foolproof Pie Crust:
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Pie filling:

10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter


Make the crust:
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Make the pie:
Mix flour, sugar and butter into crumb stage.
Mix the peaches and the flour mixture together and place in the pie crust.
Top with lattice strips of pie crust.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.



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