Mr. H requested this pie for Father’s Day.
This peach pie recipe comes from my mother-in-law (a.k.a. The Pie Queen). This woman can make pies…and a lot of them! She is fabulous. So while Mr. H grew up eating delicious pies, I grew up eating my mother’s scrumptious cookies. Not that she never made a pie, we were just more cookie people. So when the oldest male from the pie tribe and the youngest female from the cookie tribe were united in holy matrimony, the cookie bride had to learn some pie making skills. Let’s just say that initially, pie crust-making was a formidable adversary. There have been some triumphs and almost 10 years later, I can say the process has improved. I’m nowhere near the ranks of The Pie Queen, and never will be, but I continue to work on it. I still make more cookies than pies, but at least Mr. H occasionally gets a pie.
My mom-in-law’s recipe calls for a top crust, but instead, I topped it with circles cut from the leftover pie dough. You can obviously skip this and make a top pie crust (just dot the top with butter before you bake it). Whatever suits your fancy. I also added some sanding sugar for a little sparkle.
Polka Dot Peach Pie
- 4 c. ripe peaches
- 3/4 c. granulated sugar
- 3 Tblsp. tapioca
- 1 Tblsp. lemon juice
- dash of salt
- cinnamon for sprinkling
- sanding sugar for sparkle (optional)
- a little butter for the polka dots
Pie Crust for a single crust – (This is my mom’s recipe – it’s easy and tasty.)
- 1 c. all-purpose flour
- 1/2 tsp. salt
- 1 tsp. granulated sugar
- 1/2 c. shortening ( a little heaping)
- 2-3 Tblsp. ice cold water
To make the pie crust, mix together the flour, salt and sugar. Cut in the shortening until crumbly and sandy. Mixing gently with a spatula, add 2-3 tablespoons of water until it comes together. Form into a ball on a sheet of wax paper. Pat it down into a small disc and wrap in wax paper and put it in the fridge to rest while you mix up the pie filling.
Cut into slices 4 cups worth of peaches. Hopefully, you will purchase freestone peaches and not cling peaches like I did. Turned out to be a good lesson in patience!Mix together peaches, sugar, tapioca and salt. Let sit 20 minutes, stirring occasionally.Now back to the pie crust. Roll it out between two pieces of wax paper. Don’t be afraid of using flour during this process – actually, you will need to. My fear of using too much flour, and thus not using enough, caused a lot of anxiety for me in the early years. Don’t go crazy with the flour, but use enough so that you’re not pulling out your hair when you can’t transfer the rolled out pie crust to your pie plate. Roll the pie crust out thinly enough so that there will be extra pie crust for the polka dots.Once your pie crust is in the pie plate, add your peaches.Sprinkle a little cinnamon on top and put it in the oven at 400 degrees F. for 40-45 minutes.
Roll out the remaining pie crust and cut out circles. I used the hole portion of my doughnut cutter.Place those on a parchment covered cookie sheet. Sprinkle with cinnamon and sanding sugar. Bake them at 400 degrees F until they are golden brown. You can put them in along side your baking pie, or I put them in my toaster oven. Just whatever you do – keep a close eye on them so they don’t burn! When they are done, brush/dab a little butter on top.You may be asking, Why is this crazy woman baking them separately from the pie? Well, thanks for asking. Speaking from *cough* experience, if you put them directly on the pie, they will sink in and not bake and brown. You will have pale, soggy circles when the rest of your pie has finished baking. Not so pleasant.
When your pie is almost done, carefully pull it out of the oven and arrange the circles on the top. Sprinkle a little more sanding sugar on everything, and pop it back into the oven for a couple more minutes.After your pie is done and out of the oven, you may need to work with the polka dots a little to nestle them in a bit more.Mmmm…enjoy a little taste of summer.