Movin' to the country, gonna eat me a lot of peaches!

Summer and peaches go hand in hand in the South!  I'm convinced that South Carolina, in particular, produces the best peaches in the world!  I've never tasted a better peach anywhere else.  Peach season runs May through August, but in our experience August seems to produce the best fruit.  During this time, they're so juicy that if you eat it off the pit you almost have to bend over so that the nectar doesn't end up on your face or your clothes. They're so good, so refreshing, so summer!  Needless to say, we've been counting down the days until August since, well, last August!  Now that it's here, it's cause for celebration in the Felten Household.

Peaches are Ryan's favorite fruit.  He happens to be allergic to a lot of fruit in their raw state like apples, cantaloupe, watermelon and cherries. Yes, I tease him all the time... poor guy. Thank God, peaches aren't one of them, making this time of year all the more sweeter!  Keira takes after her daddy in many ways, so it's no wonder she loves them just as much as he does.  In fact, the first couple times we fed them to her this year, she'd have both fists full of little slices, stuffing them in her mouth one after the other even if she hadn't swallowed the first ones yet.  We'd have to hold some back and tell her to SLOW down. Needless to say, it looks like peaches will continue to be a Felten tradition as long as we live in Asheville!

This summer we found that the best place to get them is at the WNC Farrmer's Market in West Asheville.  We LOVE this place, not just for peaches, but for fresh, local produce. I usually leave $20 poorer but it's totally worth it.  Coates Produce is my go-to vendor.  They're very nice, and conveniently take a card.  All their peaches (I believe) come from South Carolina and because the market is so close, we usually stop by to get a week's worth after church on Sundays. They've definitely come to know my face.

A couple Sunday's ago, in addition to our weekly supply, I decided to get an extra bag for peach pie.  Oh, believe me, peaches are good all by themselves, but peach pie is just a must-do.  Hands down, of all the pies in the world, peach is my favorite kind and coupled with my Grandma Emma's 'Never' Fail Pie Crust Recipe, it'll knock you off your feet!

I'll walk you through the recipe.  First, let's talk crust.  If you like flaky pie crust, then this recipe is perfect for you.  My grandma told me the secret ingredient is vinegar!  I don't know the science behind it, but it works.  Here's what you'll need:

Ingredients for the crust:

• 3 Cups Flour
• 1 1/2 Cups Shortening
• 5 Tablespoons Water
• 1 Tsp. Salt
• 1 Tsp. Vinegar
• 1 Egg

For the filling:

• 6-8 Medium Sized Peaches
• 2/3 Cup Sugar
• 1/3 Cup Flour
• 1/4 Teaspoon Ground Cinnamon
• 1 Teaspoon Lemon Juice
• 1 Tablespoon Butter

Step 1

Blend flour & shortening with a pastry blender or fork until the mixture is crumbly, about the size of peas.   

Tip: A pastry blender is not necessary.  This is the first time I've used one.  I usually just used a fork with the same results, however, I will say a pastry blender makes the process quicker!

Step 2
Mix the water, salt, vinegar & egg in a small bowl or cup.

Step 3
Add the liquids to the flour mixture, tossing lightly with  fork.  The mixture will be VERY sticky.  

Tip: At this point, to help with the molding I cover the dough with plastic wrap & stick it in the fridge for at least 15 minutes, but it's not necessary if you are in a rush.

Step 4

Now it's time to mold the dough and get it into the pie pan!  You can use considerable amount of flour to help shape the pie crust.  

You will need a rolling pin and a clean counter top or dough mat.

The dough mat is helpful in that most having sizing charts and can guide you roll out to the right size.  Whatever you use, be sure to layer out a good amount of flour so that the dough doesn't stick to the surface.

Tip: This time around, I used a pie crust bag I bought at Kitchen & Company to help me shape my crust.  It's a 9 inch zippered bag. I had my doubts, but it worked like a champ!  

Just roll the dough out until it fills out the entire bag, unzipper, place in the glass pie pan and peel the bag away slowly.  I did flour both sides of the bag to make sure the dough didn't stick.  The result is a perfectly round pie crust.

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Step 5
It's time for the peaches to make an appearance!  At this point be sure to pre-heat your over to 425 degrees.

Remove the pits and slice the peaches in to slim and even sized slices.

Tip: Some recipes call for you to peel the peaches.  I don't even bother and the taste is the same, at least to me.  It may come down to preference & time.

Step 7

In a large bowl mix all the ingredients together & arrange in the prepared pastry lined pie plate.

Step 8

Roll out the top pastry.

Step 9
Place over the top of the pie and flute the edges shut.  You also need to slit four holes in the top of the pie to allow the filling to vent.

Tip: The pie crust is not very sweet, so I like to brush the top with egg wash and sprinkle a little bit of sugar across the top.  It also helps give the pie a nice brown color once it's baked.

Step 7
Stick the pie in the oven at 425 degrees  for 45 minutes or until browned.

Tip: Some advise foiling the crust until the last 15 minutes.  I didn't do that this time & it turned out fine.  Just keep an eye on the pie as cooks.

45 minutes later this is the result!

The only bad news is that you MUST let the pie sit for at least two hours to allow the filling to solidify.  BUT if you're like Ryan & I, you won't be able to wait!!!  It tastes just as good an hour out of the oven (not to mention the perfect temp), however you may need to remove a little bit of extra juice out of your pie the next day. 

Either way, peach pie is best served warmed up with a side of vanilla ice cream! Enjoy!