I want to make a peach pie. I have never baked a pie before. Any foolproof recipes?

I have 2 1/2 lbs of large peaches.

I want to make a peach pie. I have never baked a pie before. Any foolproof recipes?
My favorite cooking site is CooksIllustrated.com. Their recipes are straightforward and the results are always delicious! Here's the recipe for Lattice Top Peach Pie from that site:











If your peaches are larger than tennis balls, you will probably need 5 or 6; if they’re smaller, you will need 7 to 8. Cling and freestone peaches look identical; try to buy freestones, because the flesh will fall away from the pits easily. Potato starch can usually be found in the Kosher section of the supermarket. If you don’t have or can’t find potato starch, substitute an equal amount of pulverized Minute tapioca. Serve the pie with vanilla ice cream or whipped cream. See illustrations below for Peeling the Peaches and Weaving and Crimping the Lattice Top.


INGREDIENTS








Pie dough





3 cups unbleached all-purpose flour


2 tablespoons granulated sugar


1 teaspoon table salt


7 tablespoons vegetable shortening , chilled


10 tablespoons unsalted butter (1 1/4 sticks), chilled, cut into 1/4-inch pieces and frozen for 30 minutes


10 - 12 tablespoons ice water





Peach filling





6 - 7 medium peaches (ripe, about 6 cups)


1 tablespoon lemon juice from 1 lemon


1 cup granulated sugar


1 tablespoon granulated sugar


pinch ground cinnamon


pinch ground nutmeg


pinch table salt


3–4 tablespoons potato starch (or substitute pulverized Minute tapioca)











See Illustrations Below: Peeling the Peaches





1. Pulse flour, sugar, and salt in food processor workbowl fitted with steel blade until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.


2. Sprinkle 5 tablespoons ice water over mixture; with rubber spatula, use folding motion to evenly combine water and flour mixture. Sprinkle remaining 5 tablespoons ice water over mixture and continue using folding motion to combine until small portion of dough holds together when squeezed in palm of hand; add up to 2 tablespoons more ice water if necessary. (Dough should feel quite moist.) Turn dough onto clean, dry work surface; gather and gently press together in cohesive ball, then divide into 2 pieces, one slightly larger than the other. Flatten larger piece into a rough 5-inch square and smaller piece into a 4-inch disk; wrap separately in plastic wrap and refrigerate 1 hour, or up to 2 days, before rolling.


3. Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Roll larger dough piece to 11 by 15-inch rectangle, about 1/8-inch thick; transfer dough rectangle to cookie sheet lined with parchment paper. With pizza wheel, fluted pastry wheel, or paring knife, trim to even out long sides of rectangle, then cut rectangle lengthwise into eight strips, 1 1/4-inches wide by 15 inches long. Freeze strips on cookie sheet until firm, about 30 minutes.


4. Roll smaller dough piece on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9-inch pie plate or by folding dough in quarters, then placing dough point in center of 9-inch pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of pie plate in place; refrigerate dough-lined pie plate.


5. Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees, bring 3 quarts water to boil in large saucepan, and fill large bowl with 2 quarts cold water and 2 trays ice cubes. To peel peaches; first, with a paring knife, score a small x at the base of each peach. Next, lower the peaches into boiling water with a slotted skimmer. Cover and blanch until their skins loosen, about 2 minutes. Use a slotted skimmer to remove the peaches to ice water and let stand to stop cooking, about 1 minute. Finally, cool the peaches, then, starting from the scored x, peel each peach, halve and pit it, and cut into 3/8-inch slices. Toss peach slices, lemon juice, 1 cup sugar, cinnamon, nutmeg, salt, and potato starch or Minute tapioca (3 tablespoons for moderately juicy peaches, 4 tablespoons for very juicy ones) in medium bowl.


6. Turn mixture into dough-lined pie plate. Remove dough strips from freezer; if too stiff to be workable, let stand at room temperature until malleable and softened slightly but still very cold. Following "Weaving and Crimping the Lattice Top," below, form lattice top and place on top of peaches. Lightly brush lattice top with 1 tablespoon water and sprinkle with remaining 1 tablespoon sugar. Place pie on baking sheet and bake until crust is set and begins to brown, about 25 minutes. Rotate pie and reduce oven temperature to 375 degrees; continue to bake until crust is deep golden brown and filling is bubbly, 25 to 30 minutes longer. Cool on wire rack 2 hours before serving.





For picture directions for some of the step, see this link:


http://www.cooksillustrated.com/recipe.a...





You may have to get a membership to see it, but there is a free 14 day membership available--just make sure to remember to cancel it if you don't want to get a year-long one, which is not free.
Reply:May be easier to make a cobbler.
Reply:best of luck to you and enjoy!!!





FRESH PEACH PIE





Pastry for 8 inch pie shell


4 c. sliced fresh peaches (7 med.)


1 tsp. lemon juice


2/3 c. sugar


3 tbsp. flour


1/4 tsp. ground cinnamon


1 tbsp. butter





Heat oven to 425 degrees. Mix peaches and lemon juice. Mix sugar, flour and cinnamon; stir into peaches. Turn into pastry lined pie plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2 to 3 inches aluminum foil until last 15 minutes baking. Bake 35 to 45 minutes.





PIE CRUST





2 cups all purpose flour


1 cup cold crisco shortening


pinch of salt


4 tablespoons ice water





Mix dry ingredients Cut in shortening with pastry cutter. Add ice water and continue working until dough forms. DO NOT OVERWORK. Makes 2 pie crusts. If you like flakey crusts, this one is for you!!!
Reply:This is easy. Buy two ready made deep dish pie crusts. My preference is Marie Collander, but any brand will do. Be sure it is deep dish.





Peel and pit and slice your peaches into a large bowl. Add sugar to taste. (This will depend on how sweet your peaches are. Usually about 1/2 to 2/3 cup.) Add about 1/2 tsp. of cinnamon. Then all you need is your thickener. Use flour, tapioca OR cornstarch, about 2 Tbls. of any of these.





Stir and put into your pie crust. Dot with butter. Use the other crust for the top crust. Make slits on top, and sprinkle with a little sugar and cinnamon. (This just makes it kind of sparkle when baked.)





Bake on a cookie sheet at 350 until the crust is browned and peaches are good and bubbly....about 50 minutes.





By the way....this recipe is good for most fruit pies such as apple or cherry.



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