I’m feeling like my to-do list is a zillion tasks long, and a work-in-progress that seems never-ending. I forget half of what I have scheduled in my agenda even though it’s all clearly spelled out. Like that canning workshop I did (as a kitchen assistant): yeah, I’d forgotten and then re-remembered that workshop umpteen times last week before the big day.
Amidst the chaos of all the things that need to get done before I head off to PEI next Wednesday, of course, I make pie. Pie is procrastibaking at its best. Making pie is an excuse to avoid my to-do list and a reason to eat pie. I felt like pie had to happen because I knew vacation was coming (albeit a vacation that will be full of work), which meant little-to-no blogging for a short while. See, I had to make you pie before I left. It’s for you, not me. I’m generous that way.
I’m a firm believer that pie should never be rushed, but I also think that pie doesn’t have to be perfect. If the dough cracks as you roll it, it’s okay. If the pretty crimped edge you put so much effort into puffs and melts away in the oven, so be it. If you don’t use enough thickener for the filling, it’s still pie, and it will still taste yummy. Your friends will love it and probably won’t notice it because they have a slice of pie in front of them. Pie is a good diversion.
I made this pie when I should have been doing a million other things, literally. I don’t regret a minute of my impromptu pie-making session. Perhaps when I arrive in PEI with no underwear or without a toothbrush, then I’ll probably feel a little different about this pie, but for now, I have pie and it tastes wonderful.
By the way, for this pie, I revisited a very old blog post and recipe (one of my first!). This time around, I used a combination of cornstarch and flour to thicken the pie juices. I’m not convinced this was the best move on my part, but it’s pie nonetheless. I’d love to hear what you use to thicken peach pie juices! Tell me what’s your secret in the comments! I still feel like tapioca is the best thickener I’ve tried, but it takes some work getting the ratio right.
P.S. This crust is AMAZING! You have to try it. I suspect the quasi-equal parts flour and butter help.
- 156 grams (1¼ cups) all-purpose flour
- ¼ tsp salt
- 125 grams (1/2 cup + 1 tbsp) butter
- 2½ tbsp cold water
- 1 large egg yolk
- 8 peaches, sliced (about 8 cups sliced)
- 75 grams (packed ⅓ cup) dark brown sugar
- 31 grams (1/4 cup) all-purpose flour
- 8 grams (1 tbsp) cornstarch
- 3 tbsp Jack Daniels
- 67 grams (1/3 cup) dark brown sugar
- 41 grams (1/3 cup) all-purpose flour
- 33 grams (1/3 cup) rolled oats
- 83 grams (1/3 cup) cold butter, cubed
- ¼ tsp salt
- In the food processor, pulse together the dry ingredients, then add the butter and pulse until you get a coarse crumble. Whisk together the yolk and the water, and add it in. Pulse to form a dough.
- Drop on a work surface. Press and shape into a disk, wrap the dough, and stick it in the fridge for 1 hour.
- Roll the dough on a floured surface to a 13" circle, then transfer it to a 10-inch pie plate. Trim and tuck the edge, and crimp it. Refrigerate for an additional 30 minutes.
- Preheat the oven to 375ºF. Blind bake the pie crust with pie weights for 25 minutes, then 5 minutes without. Transfer to a wire rack.
- An hour before you will be baking the pie, combine the filling ingredients and let them sit to macerate in a bowl. Transfer the filling to the blind-baked shell when you are ready to bake the pie.
- With your hand, work the butter into the mixture of brown sugar, flour, oats, and salt until you form a coarse crumble. Sprinkle the crumble evenly over the peaches.
- Bake the pie for 45 minutes, starting at 425ºF for 20 minutes or so, then lowering the temp to 375ºF to finish it off.
- Let cool before serving (preferably several hours to set the filling).