The Williams Sisters’ Deep-Dish Peach Pie

Name: The Williams Sisters' Deep-Dish Peach Pie
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 4 cups flour; 1 ⁄ 2 tsp. salt; 1 ⁄ 2 lb. cold butter, cut into small pieces; 1 cup cold vegetable shortening, cut into small pieces; 10 cups sliced fresh peaches; 1 cup sugar; Juice of 1 lemon; 1 ⁄ 4 cup flour; 1 tsp. ground cinnamon; 1 ⁄ 4 tsp. ground nutmeg

Serves
serves 8-10

SAVEUR EDITORS

Elizabeth Williams made this pie with her daughters in the '30s, using peaches from the orchard behind their house.

Ingredients

FOR THE CRUST:

4 cups flour
¹⁄₂ tsp. salt
¹⁄₂ lb. cold butter, cut into small pieces
1 cup cold vegetable shortening, cut into small pieces

FOR THE FILLING:

10 cups sliced fresh peaches
1 cup sugar
Juice of 1 lemon
¹⁄₄ cup flour
1 tsp. ground cinnamon
¹⁄₄ tsp. ground nutmeg

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Instructions

Step 1

For the crust: Sift flour and salt together into a large mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 8 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Using your hands, press the dough firmly into a rough ball. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball. Divide ball in half, dust each with flour, and wrap in plastic. Refrigerate for 1 hour.

Step 2

For the filling: Gently mix peaches, sugar, lemon juice, flour, cinnamon, and nutmeg together in a large bowl and set aside.

Step 3

Preheat oven to 375°. Between two large pieces of wax paper, roll out 1 of the chilled balls of dough into a 12'' x 15'' rectangle. Remove paper and ease pastry into a 9'' x 12'' baking pan, then fill pastry with peaches and any accumulated juices.

Step 4

Between two new large pieces of wax paper, roll out the second chilled dough ball into a 10'' x 13'' rectangle, then remove paper and carefully place dough on top of peaches. Fold edge under, then crimp with a fork. Make several slits with a sharp knife down the center of the top crust to allow steam to escape during baking. Bake until pie is golden brown and bubbling, about 1 hour and 25 minutes.

For the crust: Sift flour and salt together into a large mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 8 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Using your hands, press the dough firmly into a rough ball. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball. Divide ball in half, dust each with flour, and wrap in plastic. Refrigerate for 1 hour.
For the filling: Gently mix peaches, sugar, lemon juice, flour, cinnamon, and nutmeg together in a large bowl and set aside.
Preheat oven to 375°. Between two large pieces of wax paper, roll out 1 of the chilled balls of dough into a 12'' x 15'' rectangle. Remove paper and ease pastry into a 9'' x 12'' baking pan, then fill pastry with peaches and any accumulated juices.
Between two new large pieces of wax paper, roll out the second chilled dough ball into a 10'' x 13'' rectangle, then remove paper and carefully place dough on top of peaches. Fold edge under, then crimp with a fork. Make several slits with a sharp knife down the center of the top crust to allow steam to escape during baking. Bake until pie is golden brown and bubbling, about 1 hour and 25 minutes.