This peach pie is the best you’ll ever have. The recipe is from the Beat This! cookbook by Ann Hodgman.
Anybody who is serious about eating yummy food must have this cookbook!
I’ve tweaked the recipe a tiny bit, but this is real close to Hodgman’s.
preheat oven 375 degrees
1 1/2 cups flour
1/4 tsp salt
1 1/2 sticks butter
3 tablsp cold water
mix salt into flour, cut butter into flour, sprinkle water, form in ball, chill for 1/2 hour
bake crust at 375 till done, about 20 min
turn oven down to 350
filling (make while crust is baking)
3 bags frozen peaches (my change — she calls for 4 sliced fresh peaches. Sounds great! but I promise you the frozen work better every time and save SO MUCH FRKN TIME that once you use frozen you will never go back…
1 cup brown sugar
1/3 cup flour
butter (she says 1/4 cup but I use anywhere from 1/2 a cube to a whole cube, depending on my mood)
mix dry ingreds, melt butter/ combine all — it will be a gooey pasty glob. Keep peaches separate.
layer peaches/brown sugar mix and bake for 50 min at 350
eat while still warm. Fabu for breakfast next day (if there’s any left)