Georgia Peach Leaf Pie

My Blue-Willow pie bird, a gift from a friend, looks right at home in the middle of this fragrant Georgia Peach Pie. But doesn't that little bird look a little sad, like he needs some sweet soul music from Ray Charles? I know the feeling my little feathered friend. Sometimes you just need to let go, close your eyes, sway to the music, and sing like there is no tomorrow. Who cares if your voice has the neighbor's cat screeching like his tail is caught in the garbage disposer? Just let go and enjoy!

Turn up the volume and sing along to this great song while you look over this recipe.


Recipe adapted from Best-Ever Pastry Cookbook by Catherine Atkinson.

Ingredients for Pastry:
2 cups plain flour
3/4 teaspoon salt
1/2 cup cold butter, diced
3 tablespoons white vegetable fat, diced
5-6 tablespoons chilled water

Ingredients for Peach Filling:
2 & 1/2 pounds ripe peaches
juice of 1 lemon
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced
1 egg, beaten with 1 tablespoon water to glaze

Directions:

1. To make pastry, sift the flour and salt into a large mixing bowl. Add the butter and vegetable fat, and rub in with your fingertip or cut in with a pastry blender until the mixture resembles coarse breadcrumbs.

2. Sprinkle over the dry ingredients just enough water to bind the mixture and use a fork to bring it together for form a soft dough. Gather the dough into two balls, one slightly larger than the other. Wrap separately in plastic wrap and chill for 30 minutes. Meanwhile, put a baking sheet in the oven and preheat to 425 degrees.

3. Drop a few peaches at a time into a large pan of boiling water, leave for 20 seconds, then transfer to a bowl of cold water. When cool, peel. Slice the peaches and mix with the lemon juice, sugar, cornstarch and spices. Set aside.

4. On a lightly floured surface, roll out the larger piece of pastry to a thickness of 1/8 inch thick. Use to line a 9-inch pie plate. Chill until ready.

5. Roll out the second piece of pastry and cut out leaf shapes about 3-inches long. Cut enough to completely cover the top. Mark veins with a knife.

6. Brush the base of the pastry case with egg glaze. Add the peach mixture, piling it into a dome in the center. Dot with butter.

7. To assemble the pie top, start with the outside edge. Make a ring of leaves around the edge attaching each leaf to the pastry base with a dab of egg glaze. Place a second ring of leaves above, staggering the positions. Continue the rows of leaves until the pie is covered. Brush with egg glaze. Sprinkle with sugar.

8. Bake the pie on the hot baking sheet for about 10 minutes. Lower the temperature to 350 degrees and continue to bake for 35-40 minutes more, or until golden. Serve hot, with ice cream, if you like.