Colorado Peach Pie Recipe From The Made With Love Family Cookbook

Steps:

• In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11x7-in. baking pan. , For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches. , Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired.

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
• Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
• Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
• Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
• Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.