This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
4 cups all-purpose flour
½ teaspoon salt
8 ounces (2 sticks) butter, frozen
⅓ cup ice water
Sift together the flour and salt. Using the large-grate side of a box grater, grate the frozen butter into the flour mixture. Use a fork to distribute the grated butter into the flour.
Begin mixing the dough with your fingers, adding the ice water a little at a time. Add only enough water to make a dough that you can form into a ball.
Chill dough for 30 minutes before rolling out. Roll out half the dough to form the pie’s bottom crust, and set it in a pie pan.
5 cups sliced peaches
2 tablespoons lemon juice
½ cup granulated white sugar
3 tablespoons cornstarch
1 ounce butter
Preheat oven to 400°.
In a mixing bowl, combine the peaches, lemon juice, sugar and cornstarch. Mix well, making sure the cornstarch is well-distributed.
Fill the bottom crust of the pie with the peach mixture. Dot the butter on top of the peach mixture.
Roll out the remaining dough, and gently cover the filling completely. Crimp the edges so the top and bottom crusts seal well. Trim the excess crust away. Cut some vent holes or slices in the top crust to let the steam out so the pie doesn’t burst.
To help brown the crust, you can brush the top with milk, melted butter or an egg wash of milk and beaten egg.
Bake for 50-60 minutes.