" A League Of Their Own" Rockford Peach Pie

There's no crying in cooking!!! Smile and have some dessert!

You will need:

For the Pie Dough:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 sticks cold unsalted butter, cut into 1/4" cubes
  • 4 tablespoons chilled vegetable shortening
  • 1 teaspoon kosher salt
  • 2 tablespoons sugar
  • 1 cup sour cream

For the Rockford Peaches:

  • 4 pounds fresh peaches (enough for about 6 cups)
  • juice of 1 lemon
  • 1/4 teaspoon pure vanilla extract
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar (or less, depending on the sweetness of the peaches)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/3 teaspoon salt
  • 3 tablespoons instant tapioca
  • 1-2 tablespoons butter, cut into very small pieces.
  • 1 pinch-hitter

Directions:

1. Pie dough: In a mixing bowl, combine flour, butter, shortening, salt and sugar with a pastry blender or 2 knives until most of the lumps are no larger than small peas and the mixture has the consistency of course corn meal.

2. Dump the mixture onto a clean work surface and flatten it out quickly with a rolling pin. Scrape together, return to the bowl; cover with plastic and place in the freezer for 10 minutes.

3. Add the sour cream to the cold mixture and using a rubber spatula, fold together until the sour cream is evenly distributed and the dough holds together.

4. Divide the dough in two and flatten each piece into a 1" x 6" disk. Dust each disk with a little flour and wrap well with plastic wrap before refrigerating at least 20 minutes.

5. Preheat oven to 400!F. Roll out one of the disks 1/8 inch thick on a lightly floured surface, fit it into a eight- to nine-inch pie dish, and trim the edges, leaving an even 1/2-inch overhang. Refrigerate until ready to fill.

6. Peaches: Peel, pit and slice the peaches. (The easiest way to peel fresh peaches is to drop them one-by-one in boiling water for 30 seconds, cool in ice water and pull the peel loose with a paring knife.)

7. Toss the peaches with the lemon juice, vanilla, sugar, cinnamon, allspice, salt and tpioca. Set aside for 10 minutes.

8. Add the fruit mixture to the refrigerated shell and dot with butter. Refrigerate while rolling out the top shell. Lay top shell over the bottom, fold the edges under the bottom and use a sharp knife to cut steam vents. (As an alternative, you may create a handsome lattice top by cutting the top shell into 3/4-inch strips and criss-crossing over the fruit.)

9. Place pie on baking sheet in the center of the oven and bake for 60 minutes, reducing oven temperature to 350!F after 5 minutes. Rotate pie after 30 minutes to ensure even browning. Remove from oven and allow to cool at least 45 minutes prior to serving.

10. Announce to your guests that with pie season just around the corner, spring training will take place at the sink.

Makes one 9-inch Rockford peach pie



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