There is nothing better than fall baking, because it is such a romantic time of year. I love to bake pies with fresh, seasonal fruit. The peach is so succulent and seductive, I just couldn’t resist adding some cinnamon and wrapping it in heart-shaped crust for this perfect, passionate pie recipe. I get excited just thinking about it!
Crust
4 cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
1/2 cup of cold, unsalted butter
1 cup of cold, butter flavor shortening
1/2 cup ice water
1 teaspoon vanilla extract
In a food processor or bowl fitted with an electric mixer mix the flour, sugar, and cinnamon. Drop the butter and shortening into the mix in one inch chunks. Clumps of dough balls will form. Add the vanilla to the ice water then slowly add the water to the mix, more or less depending on the consistency you want. I tend to use more water. Form the dough into 4 round discs, cover with plastic wrap, and refrigerate for 1-2 hours (or overnight).
Peach Filling:
10 just ripe large peaches, skinned, pitted, and chopped to small chunks
1 cup sugar
1/3 cup flour
2 teaspoons cinnamon
2 tablespoons lemon juice
1/4 cup butter
Egg wash (2 egg yolk mixed with 3-4 tablespoons water)
Combine the peaches, sugar, flour, cinnamon, and lemon. Let this mix sit in the fridge while you roll out your dough.
Roll the dough to a quarter inch thickness. You can put the dough in a pie pan or make heart-shaped hand pies as I did. I used a cookie cutter. Brush the edge of the bottom heart with the egg wash, then plop a spoonful of filling in the middle. Top that with a 1/2 teaspoon of butter and the top heart. Crimp the edges together with a fork, brush with egg wash and make two vents on the top with a sharp knife. Bake at 375 for about twenty minutes. Serve warm with ice cream and whipped cream for a sensual experience.
