4 cups All-purpose flour
1/2 cup Sugar
1/2 tsp Salt
1 lb Cold, unsalted butter, cut into half-inch cubes
2 tbsp Pure vanilla extract
1/4 cup Ice water
1 Whole egg, beaten with 1 tbsp of water (for glazing)
California Cling Peach Filling:
3 cans (14oz) California Cling Peach slices in light syrup, drained
1/2 cup Sugar
1/4 tsp Ground cinnamon
1 Lemon (juice from lemon)
1/3 cup All-purpose flour
Preparation for Pie Crust:
1. Measure out all ingredients. Place the flour, sugar and salt into the mixer bowl fitted with paddle attachment. Place the chilled butter in a separate bowl. Refrigerate flour mixture and butter separately for at least 30 minutes.
2. With the mixer on low speed, blend the sugar, salt and the flour for 30 seconds. Then, add the butter and continue to blend on low speed until the butter is well blended but still remains in separate, visible, oatmeal-sized pieces. Add the vanilla. Then, add the ice water all at once and let the dough come together. Do not over work.
3. Next, turn the dough out onto a lightly floured surface and separate into four equal portions and shape each piece into a flat disk. Cover each disk with plastic wrap and refrigerate for at least one hour. Once chilled, roll out into desired circles for the pies.
Hint: This pastry can be frozen for up to three months.
Preparation for the Peach Filling:
1. Place the well-drained peach slices in a work bowl. Add the sugar, cinnamon and lemon juice and combine thoroughly. Sprinkle the flour over the peach mixture and toss well. Reserve.
Hint: This may be done in advance.
Preparation for the Pies:
1. Pre-heat the oven to 425°F.
2. Roll out the pastry dough into two rounds about three sixteenths inches thick.
3. Place one of the pastry rounds carefully into the bottom of the pie pans.
4. Fill pan with peach filling. Cover the filling with the remaining pastry circle, crimp the edges as desired and use a paring knife to make several vents in the top crust. Or, cut the top crust circle into half-inch strips and fashion a lattice on top of the filling.
5. Paint the top of the crust with the egg wash.
6. Bake in the 425°F oven for 10 minutes. Then, reduce heat to 350°F and bake for 35 to 45 minutes or until golden brown and the filling is bubbling and thickened.
7. Remove from oven and allow pies to cool before serving.
Makes 9-10 servings