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Fresh Peach Pie Recipe from Tree of Life, Fresno

Fresh Peach Pie Recipe from Tree of Life, Fresno

Fresh Peach Pie from Tree of Life Cafe & Bakery: made with peaches from Schletewitz Family Farms in Sanger, a vendor at The Market on Kern Farmers’ Market, every Wednesday, April through October.

Crust Ingredients:

  • 3 cups all purpose flourtree of life peach
  • ½ tsp. salt
  • 1 cup butter-flavor shortening 10-12 Tbsp. cold water
  • 1 egg
  • 1 Tbsp. milk
  • 1-2 Tbsp. Turbinado sugar

Crust Directions:

Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a Tbsp. at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently a ball.

Divide the dough into two balls. Roll the bottom crust out 2 inches larger than the pie pan. Ease it into the pan, fitting it loosely but firmly. Roll out the top crust. Fill the pie generously, then put on the top crust and prick in several places with a fork or cut vents in it. Crimp or flute the edges.

Filling Ingredients:

  • 4 cups peeled and sliced fresh peaches 1 cup granulated sugar
  • 1 Tbsp. fresh lemon juice 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ cup Minute Tapioca

Pie Directions:

Preheat the oven to 425 degrees. Line a 9-inch pie pan with half the pastry dough. Mix the sugar, cinnamon, nutmeg and tapioca in a large bowl. Add the peaches and lemon juice and toss well. Pile the fruit into the lined pie pan. Roll out the top crust and drape it over the pie. Crimp or flute the edges and cut several vents in the top. Mix egg and 1 Tbsp. milk. Brush top crust with egg mixture and sprinkle with Turbinado sugar. Bake for 10 minutes, then lower the heat to 350 degrees and bake 30-40 minutes more, until the top is browned.

tree of life Fresno

tree of life Fresno

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