Crunchy Fresh Peach Pie

Crunchy Fresh Peach Pie. Because everyone loves peaches, pie, and a little bit of crunch. Have you ever tasted something that tickles your taste buds, floods your mouth with giggles? This pie will do just that.
One story my father-in-law always tells about his son dating me, is about my infamous peach pie. Before I was even engaged to Bobby, my now husband of three years, I was invited on a camping trip with his family. Baking has always been a passion of mine, so I offered to do the dessert. After discovering that peaches were, for the most part, the favorite fruit of the family, I decided to make a peach pie. This recipe, tweaked to my liking, is the result. And yes, it was a success. That peach pie was the magical key to becoming part of Bobby's family. Moral of the story, make this pie. Everyone will love you.

Ingredients:

Topping:

• 1 1/2 cups crushed vanilla wafers (equals about 40 wafers)
• 1 cup chopped almonds
• 6 Tbsp butter, melted

Filling:

• 4 eggs
• 2 Tbsp lemon juice
• 1/2 cup sugar
• 12 fresh peaches, peeled and sliced
• 1 1/2 Tbsp flour

Flaky Pie Crust: 

• 2 heaping cups of flour
• 3/4 tsp salt
• 3/4 Tbsp sugar
• 1 cup shortening
• About 1 cup cold water
• 2 pie tins

Yields: 2 pies

Directions:

I find it easiest to make the topping first, then peel and slice peaches, make the crust, and finally, complete the filling. Read through all of the directions and decide whatever order suites you best! 

Preheat oven at 450 degrees.

Topping: 

• Place wafers in a ziplock bag and use a rolling pin to crush them into small pieces
• Pour crushed wafers into a bowl, add the chopped almonds, and stir until mixed well
• Add melted butter to the bowl, stir until butter is spread evenly through mix
• Set aside

Filling: 

• Peel and slice about 12 peaches and place in large mixing bowl
• In a smaller bowl, combine eggs, lemon juice, flour and sugar and stir until smooth
• Pour egg mixture over peaches and stir until peaches are well covered (I find it best to use my well-washed hands to avoid bruising or mashing the peaches)
• Set aside

Flaky Pie Crust:

• Mix together flour, salt and sugar in a good size bowl
• Cut in shortening, until there are pea-sized pieces of dough. I find it makes the best crust when I hand mix the shortening and flour mixture. 
• Add water slowly (because you may not need to use it all) to dough mixture. Stir until the dough clumps together in one big ball. It may be slightly sticky, but you don't want the pie dough to be too wet and sticky (like scone or roll dough is)
• Sprinkle flour over the kitchen counter and roll out the dough (half of it per pie), place dough in a pie tin
• Cut extra dough off of the edges (leave about a 1/4 inch hanging over the pie tin), shape pie crust edges how you wish

• Cover pie crust dough with tin foil, place beans on top of foil to stop crust from bubbling up, and bake for 5 minutes
• Remove tin foil (and beans), and bake pie crust for another 5 minutes

Baking the Pie:

• Heat oven to 375 degrees
• Place filling into baked pie crust, spread evenly
• Generously sprinkle topping mixture on top of the filling
• Cover pies with tin foil and bake for 20 minutes
• Remove foil and bake for 15 more minutes
• Cool on wire rack 

Enjoy with a scoop of vanilla ice cream, and watch everyone start drooling over how delicious your pie turned out! 

If you have any questions, don't hesitate to comment below or email me at jrlindzblog@gmail.com! 

JR