Peach Pi Pie

A delicious peach pie has a warm, buttery, flaky crust that gives way to soft, juicy peaches bursting with sweet, slightly tangy flavor, all wrapped in a syrupy filling that melts in your mouth. Pair it with ice-cream to make a Pi P.I. Pie! Great for any math nerds looking for a sweet treat!

Ingredients:

1. Pre-made pie crust or:
2. 2 and 1/2 cups all-purpose flour, plus more as needed
3. 2 teaspoons granulated sugar
4. 1 teaspoon salt
5. 1 cup cold unsalted butter
6. 1/2 cup ice water, plus more as needed
7. 2 28 fl oz cans of peaches (drained), or 8 cups (1.4 kg) of fresh peaches
8. 1/3 cup granulated sugar (if using canned peaches), or 2/3 cup granulated sugar (if using fresh peaches)
9. 1/2 cup all-purpose flour
10. 1 Tablespoon lemon juice
11. 1 teaspoon cinnamon
12. 2 Tablespoons cold butter
13. 1 egg

Supplies

1. Whisk
2. 2 large bowls
3. 1 small bowl
4. 9 inch pie dish
5. Rolling pin
6. Crust Shield
7. Plastic wrap
8. Pastry cutter
9. Basting brush

If you're using a pre-made crust, skip to step 6.

In a large bowl, whisk together 2 and 1/2 cups of flour, 2 teaspoons of sugar, and 1 teaspoon of salt.

Cut the cup of butter into half-inch cubes.

Add the butter to the dry ingredients and use a pastry cutter to cut it into pea sized clumps.

Add ice water 1 tbsp at a time to the dry ingredients and mix. Once it starts to form a shaggy dough, begin kneading on a floured surface and adding water until the dough is smooth. It should take around 1/2 cup of ice water, but add more if needed.

Cut the dough in half, and roll the pieces into inch-thick discs. Wrap the pieces tightly with plastic wrap and leave in the fridge for at least 2 hours.

To a large bowl, add peaches (canned or fresh), 1/3 cup of sugar (2/3 if you're using fresh peaches), lemon juice, cinnamon, and 1/2 cup of flour.

After waiting 2 hours (if you're making the crust) take one of the pieces of dough out of the fridge and remove the wrap. On a floured surface roll it out until its 12 inches in diameter. Grease the your pie pan with butter and place the sheet of dough inside it. Make sure the dough is touching all parts of the pan as seen in the picture above. Trim excess dough of edges from pan. Preheat oven to 425 degrees Fahrenheit.

Pour the filling mixture into the bottom crust.

Cut 2 tbsp of butter into quarter inch cubes. Dot the cubes on top of the pie filling.

Take the other piece of dough out of the fridge and remove the wrap. On a floured surface roll it out until it's 10 inches in diameter. Carve out the pi design (or any other design) while it's still on the floured surface. Place the top crust on top the pie filling and crimp the edges of the top dough to the edges of the bottom dough.

Using a whisk beat 1 egg. Use a basting brush to spread the beaten egg over the top crust of the pie.

Place pie in 425 degrees Fahrenheit oven on middle rack (Tip: place cookie sheet under the pie to prevent juices that may overflow from burning in the oven). Bake for 20 minutes and place and put a crust shield on it to prevent over-browning. With pie inside the oven, reduce the temperature to 375 degrees Fahrenheit and bake for 45-50 minutes. Remove pie from oven and let it stand for 4 hours. Enjoy it with ice-cream to make a perfect celebration for Pi day!