Man Catching Peach Pie

On the 4th of July, I made this delicious peach pie to bring to a barbecue NOT KNOWING that I would be eating it as a new fiancée.  It was a really good pie… maybe I’ll go so far as to call it “man catching” although I can not make any guarantees for you.

The filling is just peaches, sugar, tapioca and a little cinnamon. If any pie recipe calls for cornstarch or flour, SKIP IT and try my trick. Blend 2 Tbs of instant tapioca in a spice grinder until powdery and use that instead. It’ll bind the pie wonderfully and you won’t get any runny filling oozing out after you take the first slice.

This picture is awkward because I had to twist my whole hand around to get the ring in the picture with the pie.

I’ll post my pie crust recipe here since the filling was basically just the most delicious peaches ever. You can use it with any sort of filling… it is hands down the yummiest crust recipe I’ve ever tried and I’m not even really a crust kinda girl. There’s vodka in it, so that’s exciting. Apparently the vodka evaporates in the oven which leaves little pockets of flakiness.

Perfect Pie Crust

2 1/2 cups all-purpose flour, divided
1 tsp. salt
2 Tbsp. sugar
12 Tbsp. (1 1/2 sticks) very cold butter, sliced into 1/4 inch slices
1/2 cup very cold shortening, cubed
1/4 cup very cold vodka
1/4 cup very cold water

To prepare, I like to slice up the butter and shortening, measure the liquids, and pop everything into the freezer. Ice cold ingredients make a better pie.

In a food processor, process 1 1/2 cups of flour, salt, and sugar until combined, about two 1-second pulses. Add butter and shortening and process until dough begins to collect in uneven clumps, about 15 seconds. Scrape down the bowl and add the remaining cup of flour. Process until combined, 4-6 quick pulses. Transfer mixture to a bowl.

Sprinkle vodka and water over the dough and mix using a rubber spatula in a folding motion, pressing down on the dough until slightly tacky and it sticks together. Divide dough into two balls, flatten into discs and wrap. Refrigerate for 45 minutes, or up to 2 days, and then use according to pie directions.

I used a star shaped cookie cutter to cut the top crust for a festive 4th of July pie, but honestly it was a lot of work and I’ll probably never do that again. But hey! Like I said, it caught me a husband so maybe it was worth the effort after all!