Phew! I’m exhausted. I just followed Big D around for over an hour trying to get pics of him making this pie. Of course, complaining about it is kind of like being a birthing coach and telling the woman in labor how tired you are. Or maybe it’s nothing like that. (Although I have been a birthing coach and it is exhausting. But that’s a topic for another day.)
This is Big D’s secret recipe. Since this is a fairly new blog, I’ve convinced him the secret is still relatively safe. He made this pie for my mom once. She was battling cancer and he knew how much she loved peach pie. He took her recipe from my little brown box of recipes and transformed it. Hot Peach Pie was my companion on a flight from Nashville to Dallas. I looked a little funny carrying it through customs at the airport, but it was worth it. She loved it, and I think you’ll love it too.
- For Crust:
- 2 Cups Flour
- ¾ tsp. Salt
- 10 ½ Tbsp. Butter
- 6 – 7 Tbsp. Cold Water
Set butter out for 10 – 15 minutes. Sift flour into mixing bowl. Add salt.
Cut butter into cubes.
Add butter to bowl with flour and salt mixture.
Incorporate with hands until crumbly.
Add cold water one tablespoon at a time, mixing with hands.
Here’s what it looks like when it’s ready. Cover and place in refrigerator for at least 15 minutes.
- For Filling:
- ¼ Cup Cinnamon Candies
- ¾ (+/-) Cup Sugar
- 3 Tbsp. Cornstarch
- ½ tsp. Cinnamon
- 1 – 2 Pinches of Salt
- ½ Lemon, Juiced
- 4 Peaches, Ripe
- 2 Tbsp. Butter
- 1 Egg
- ¼ (+/-) Cup Water
Score bottom of peaches. Place in boiling water for 30 seconds.
Remove from boiling water and place immediately into ice water for 30 seconds.
Remove skin of each peach.
Deseed and slice each peach. Place slices in a bowl.
Squeeze juice of ½ a lemon over peaches. Save about a ½ teaspoon for later.
Measure ¼ cup of cinnamon candies.
Add sugar over candies to equal 1 cup. Shake the sugar down into the candies. Add more sugar if it settles below 1 cup.
Melt butter in skillet on medium heat.
Add candy/sugar mixture.
Drain juice from peaches into measuring cup. Add water until the combined liquids equal ½ cup. (Depending on the juiciness of your peaches, you should need about ¼ cup of water.)
Add the peach juice/water mix to the skillet. Add cinnamon.
Cook on medium heat, stirring frequently, until candies melt. Lower heat.
Combine cornstarch with about a tablespoon of water, making slurry. Add slurry to skillet and stir.
Add remaining lemon juice (about 1/2 tsp.) to skillet. Stir and let thicken. Remove from heat.
Take half of the crust dough and roll out bottom crust and form into pie plate. It may break apart. Just pinch pieces back together.
Prick with fork. Bake at 425 degrees until brown.
Fill pie crust with peaches.
Cover peaches with cinnamon filling from skillet.
Roll out top crust and place on top on pie filling.
Make a pretty design on top if you’re feelin’ artsy.
If you have any remaining dough, form extra scallops around edges.
Cut at least four slits in dough.
Whisk egg. Brush egg on dough.
Bake at 425 degrees until slightly brown and perty. Place a cookie sheet or pan underneath pie pan to catch any goo that might run over.
Let cool. Eat.