I make peach pie each year thanks to the peach tree I grew in my back yard, and the peaches go straight from the branch to the pie to my stomach in about three hours. I am getting tired of hunting down this recipe in my desk every year, so I am going to put it here where I can find it.
Crust - I can't roll the crust as thin as Emeril, so these measurements are double what he uses to make sure I have enough. No one ever complains!
3 cups all-purpose flour
4 teaspoons sugar
1/2 teaspoon salt
2 sticks cold butter, cut into 1/4-inch pieces
4 tablespoons solid vegetable shortening
3 to 4 tablespoons ice water
Sift the flour, sugar and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over-mix. Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the fridge for at least 30 minutes.
Comments: This crust is outstanding, which isn't surprising with all that butter that's in there. With a double recipe, the mixing until "crumbs" part might take some time, but is rewarding at the end. I have never had extra dough using this double recipe.
6 Cups Sliced Peaches
1-2 tablespoons granulated white sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter
1 tablespoon Bourbon (for the pie, additional Bourbon for chef optional)
Slice the peaches into slices small enough to sort of fit into the measuring cup, and place 6 cups or a little more into a large bowl. Sprinkle white sugar over the peaches while mixing and let sit.
In a separate bowl combine brown sugar, flour, cinnamon, nutmeg and salt. In a large saucepan, melt the butter over medium heat. Add the peaches and cook, stirring gently, for 1 minute. Add the sugar-flour mixture, and cook, stirring constantly until the mixture thickens and begins to bowl. Remove from heat and stir in Bourbon, being sure to add additional amounts to the chef. Let cool.
Putting It All Together
Pre-heat Oven to 350 degrees.
Divide the dough into 2, one portion slightly larger than the other. Roll out the larger portion on a lightly floured surface, large enough to cover the bottom of an 8" pie plate and sides with a small overhang.
(Comment: Working with this crust is a bitch since it falls apart so easily. I've had to "mold" separate pieces in the pie dish when I couldn't get a big enough disk transferred from the rolling board to the pie pan).
Pour in the peach filling, making it as level on top as possible.
Taking the remaining dough, cut into 1" strips and place horizontally then vertically over the top of the pie (Emeril says interweaving is optional, but I won't even try). Pinch the sides of the edges together, making sure to eat any extra dough that comes off during pinching.
Bake for about 40 minutes until golden brown.
Serve hot with vanilla ice cream.