Peach Pie with Buttermilk Crust

Peach Pie with Buttermilk Crust (recipe and video tutorial follow) – Everyone in my family is a pie eater from our youngest child to our oldest. So, I make pie pretty much all during the year (there’s a pie for every season :)). Summertime though is like pie making season with all of the amazing fruit that comes into season. My very spoiled family gets to eat everything from blueberry pie to strawberry pie to raspberry pie with a sugar cookie crust. Not to mention the mango pie and the mango coconut and the mixed berry and every other combination of berries and summer fruit that you can think of. I can’t really say that I have a definite favorite, it just depends on my mood. For my husband on the other hand, I would say that it’s a toss up between blueberry pie and peach pie…..although he does love the raspberry with the sugar cookie crust – hmmm. Anyway, when I make this pie, I always end up making another with-in like a week because someone will get the last piece and then everyone else will be like (with a very sad face) “man, I was going to eat that piece”. So then, I end up making another so that everyone can have another piece. It’s fine with me anyway, I love peach pie and the peaches always go on sale in the summer so it’s not an expensive pie to make – always a plus. So, anyway, here’s my recipe for yummy peach pie with buttermilk crust. I hope that you love it as much as my family and I do. Enjoy and happy cooking! Ingredients for the Double Crust
2 1/4 cups A.P. flour
2 sticks butter
1/2 cup buttermilk
*up to 5 Tablespoons additional buttermilk
1 teaspoon almond extract

Ingredients for the Peach Filling
9 peaches (5 1/2 – 6 cups sliced)
1/2 cup cornstarch
1 cup sugar
3/4 teaspoon cardamon
1 teaspoon Kosher Salt
2 Tablespoons butter

Instructions for the Pie Crusts
1. Place your flour in a small mixing bowl.
2. Add the butter to the bowl. It is easiest if you slice the butter as you add it.
3. Mash the butter into the flour using a pastry blender or a fork until it looks like small crumbs (see video).
4. Add 1/2 cup of buttermilk and stir to combine.
5. Add three more Tablespoons of buttermilk and stir to combine. You are looking for your crust to come together into a ball as you stir. If your crust does not come together, you need to add more buttermilk. The last two Tablespoons will usually be enough.
6. Place the crust onto a well floured surface and form it into an even disk. Cut the disk in half so that you have two equal pieces. One piece is for the top crust and one is for the bottom.
7. Form one of the pieces into a disk and roll it out. Set the other to the side.
8. Place the crust in your pie pan and dock it (poke holes in it so it does not puff up in the oven). Set it to the side while you make the filling.
Instructions for the Peach Filling
1. Rinse and peel your peaches. You can either peel them with a veggie peeler, or you can blanch and peel them.
*to blanch your peaches, cut a small x on the bottom, place into rapidly boiling water for 30 seconds, remove from the boiling water and place into an ice water bath, then peel (see video)
2. Slice peaches about 1/4 inch thick.
3. Place your peaches into a large bowl.
4. Pre-heat your oven to 350°F if you haven’t already.
5. In a separate bowl, combine the sugar, cornstarch, cardamom and Kosher Salt. Stir until evenly combined.
6. Sprinkle the sugar and cornstarch mixture over the sliced peaches and stir until the peaches are evenly coated. Set them to the side. As a side note here, if you did not make the homemade crust above and are using a store bought crust (which is fine) then you need to add the almond extract into the pie filling. It is a very important flavor component.
7. Roll out the top crust and cut it into strips using a pizza cutter or pastry wheel cutter if you have one.
8. Pour the peaches into the bottom crust.
9. Cut the two Tablespoons of butter into small pieces and place evenly around the peaches.
10. Form the lattice crust on top (see video if needed).
11. Bake your pie at 350°F for 50 minutes to 1 hour. I put mine on a sheet pan in the oven just in case it boiled over but it didn’t. (I didn’t want to take a chance, my oven is spotless right now :))
12. Let your pie cool for at least four hours before you try to cut into it or it will run. I let mine set out for about four hours and then put it in the refrigerator overnight.
13. Enjoy your delicious pie!

Please enjoy this how-to video!