Glazed Peach Pie

Alright, so I broke down and bought some organic peaches on sale at Whole Foods...emphasis on 'on sale'. Anywho, it was super awesomely delicious, so I guess it was worth it. This one's for you Al. Happy Birthday!

Glazed Peach Pie
adapted from Alexandra Thomas

Yields: one 9-inch pie

Take, toss, and let sit 1 hour:
2 1/2 - 3 1/2 C. Peach slices (4-5 medium peaches, ripe)
1 Tbls. Lemon juice
1/4 C. Sugar

1 Baked pie crust (recipe follows)
1/2 C. Sugar
3 Tbls. Cornstarch
2 Tbls. Butter
1/8 tsp. Salt
1/4 tsp. Vanilla extract

Directions:

1. Peel, slice, and drain peaches into a bowl. Combine with lemon juice and sugar, let sit at least 1 hour. Add enough water to drainage to make 1 C. liquid. Blend 1/2 C. sugar and 3 Tbls. cornstarch in a small saucepan. Add peach syrup/water slowly. Boil 3 minutes or until thick and clear.
2. Stir in butter, salt, and vanilla extract.
3. Fold in peach slices.
4. Pour into backed pie shell. Cool.

Pie Crust (Pate Brisee)

Yields: 1 double-crust or 2 single-crust 9- to 10-inch pies

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

Directions:

1.   In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

2.   With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

3.   Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

**For a no-bake pie requiring an already cooked crust:

1. Preheat oven to 350 deg. F.
2. Roll out dough into a circle 11 to 12 inches across
3. Place in pie dish, crimp edges and cook for 20 minutes with pie weights.
4. Remove pie weights and parchment paper and cook for an additional 11 minutes or until bottom of crust is lightly golden. Cool in dish on cooling rack.