Peach Pie

Recipe from Linda Allard

Adapted by Cathy Horyn

Updated June 24, 2015

  • Danny Ghitis for The New York Times
Media 1 of 1
Total Time
About 1 hour 30 minutes
Rating
5(593)
Comments
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You might be surprised to know that Linda Allard, the head of Ellen Tracy, is also known for her culinary skills. She even wrote a cookbook, ''Absolutely Delicious!'' from whence this recipe came. The crust calls for a combination of butter and lard which results in a superbly flaky crust, but if the idea of lard makes you bristle, all butter will work here too (you might need a bit more). Very little fuss is made over the peaches; just toss them with lemon juice, sugar and a scoop of flour to make it come together, then sprinkle with fresh nutmeg before topping with a blanket of dough. Bake until the juices bubble and peek through the golden crust. It's a simple and straightforward recipe, and the perfect showcase for ripe and juicy peaches. —Cathy Horyn

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Ingredients

Yield:8 servings

FOR THE PASTRY

  • 2 cups flour

  • 1 teaspoon salt

  • ⅔ cup cold lard (Allard usually uses 3 tablespoons of butter as part of the lard)

  • ¼ cup ice water

FOR THE FILLING

  • 4 to 6 cups ripe peaches, peeled and sliced

  • 2 tablespoons lemon juice

  • 1 to 1 ¼ cups sugar

  • ¼ cup flour

  • Bit of freshly grated nutmeg

Ingredient Substitution Guide

Preparation

  1. Step 1

    Mix the flour and the salt. Add the cold shortening in 2-inch pieces. Cut it into the flour until the mixture is crumbly. Squeeze a bit together (if it crumbles, add more shortening).

  2. Step 2

    Mix in ice water, a couple of tablespoons at a time, with a fork until the dough sticks together. Pat it together, but do not overhandle.

  3. Step 3

    Shape into 2 flattened discs. Wrap in waxed paper and refrigerate for a few hours or overnight.

  4. Step 4

    Mix peaches with lemon juice. Add sugar and flour and mix.

  5. Step 5

    Roll out the first pastry disc and place in a 9-inch pie plate. Add filling. Grate nutmeg on top.

  6. Step 6

    Roll out second disc. Cut slits in a decorative pattern. Place on top of filling. Wet edges of bottom pastry with cold water. Trim pastry; pinch bottom and top edges together.

  7. Step 7

    Bake at 425 degrees for 15 minutes, turn down to 375 degrees and cook until peaches bubble and pastry is golden, about 45 minutes. Serve slightly warm with ice cream.

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Ratings

5 out of 5
593 user ratings
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Comments

Cindy

Im eleven and made this my self I only used half a cup of sugar it turned out great

Carl

Filling looks a bit too wet when you make it, but turns out perfect.

Took the peach pits and skins and simmered them with enough cream to cover. Chilled, strained, and whipped the cream with a tsp of sugar to make peach whipped cream to serve with the pie.

Karen

Made this tonight and it was a major hit. I used another crust recipe - mine's all butter, and uses 2.5 cups flour, so it works for a double-crust pie like this. This recipe, only calling for 2 cups flour, will be too little and you will be frustrated.

I tasted the peaches as I added the sugar in increments (my god, 1.25 cups seems excessive!), and ended up only using 1/2 cup. It was still EXTREMELY sweet (I had good peaches!) - but the lemon did a good job of mitigating some of that.

Joe in Chicago

I prefer to use tapioca as the thickener and 2 tablespoons is sufficient as a substitute for 1/4 cup of flour.

chbbrooklyn

Made this last night and was great! Used pre-made crust to save time. Yum! Definitely serve with vanilla ice cream.

Absolutely delicious

I used my standard pie crust (which is similar) - the peaches are delicious- - I used one cup of sugar and it’s the height of summer - I think it’s the nutmeg that makes the difference.

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Credits

Adapted from Linda Allard's "Absolutely Delicious!"

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