The best food has the ability to tell a story, bring people together, feed our souls, and maybe most importantly, it can be the source of memories that put a smile on our face for years and years. Food that's accompanied by a cherished story or memory is the best kind, don't you think? And this special recipe for a beloved peach pie is one such story.
The story begins with a friend of mine from high school - Jana. Jana recently shared this family recipe with me, along with a story about her grandfather, Jim Champion (aka "Bubba"). At the peak of peach season every year, Bubba would travel to his mountain house near Helen, GA where he would make lots and lots of these peach pies. He would then freeze the precious collection of delicious pies and save them to eat throughout
the year, simply pulling them
out of the freezer when their lucky friends or family would visit.
This idea alone is enough to make me want to run out and buy a deep freezer to fill with pies! :)
But the story doesn't stop there...This past weekend, Jana's brother got
married and he wanted these peach pies instead of the traditional groom's cake. So, Jana made peach pies for the wedding, using this recipe. And don't you know it...They totally stole the spotlight from the bride's wedding cake!
I'm not surprised at all, because this is indeed no ordinary peach pie. It's filled with plenty of love and fresh, glorious peaches. The filling that's spread over the peaches almost gives the pie a cobbler feel. It's hard to explain, but easy to fall in love with!
We topped it off with homemade vanilla bean ice cream (which will be posted soon!). I also used one of my favorite homemade pie crust recipes, which is by Melissa d'Arabian and is posted below. It was nothing short of perfect peachiness on a plate!
Jana - Thank you so much for graciously sharing this family treasure of a recipe! It quickly became a new favorite of mine, too.
Bon Appetit, my friends!
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| Yes, please! |
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| Freshly sliced peaches added to the pie shell |
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| Next, the filling is spread over the top |
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| And a pretty lattice crust finishes it all off. |
Bubba's Peach Pie
Source: Jana's Grandfather - Jim Champion (aka "Bubba")
NOTE: You can bake this pie and then freeze it for later enjoyment. When ready to eat, simply let it thaw overnight in the fridge.
Ingredients:
NOTE: You can bake this pie and then freeze it for later enjoyment. When ready to eat, simply let it thaw overnight in the fridge.
Ingredients:
2 unbaked pie crusts, store-bought or homemade (see recipe below)
2 -3 cups fresh peaches, peeled and sliced into wedges
1 cup sugar (or 3/4 cup if peaches are extra sweet)
1/3 cup butter or margarine
2 -3 cups fresh peaches, peeled and sliced into wedges
1 cup sugar (or 3/4 cup if peaches are extra sweet)
1/3 cup butter or margarine
1/3 cup flour
1 egg
1/2 tsp. vanilla
Directions:
1 egg
1/2 tsp. vanilla
Directions:
Preheat oven to 300 degrees F.
In the bowl of a stand mixer, cream together sugar and butter until fluffy. Next, add flour, egg and vanilla. Mix together well.
Place 1 pie crust in the bottom of a greased pie plate, and arrange sliced peaches in the pie shell. Spread the filling over peaches in an even layer.
Next, create a lattice crust on the top using the second pie crust. Not sure how? Here's a helpful link from Bonappetit.com:
Place the pie plate on a large cookie sheet and place it on the middle rack in the preheated oven. Bake at 300 for 1 hour.
Serve warm with vanilla ice cream.
Enjoy!
Basic Pie Crust:
Yield: 2 (9-inch) pie crusts
Ingredients:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Directions:
Put
the butter, flour, and salt in the food processor, and pulse lightly
just until the mixture resembles wet sand. Add the water, 1 tablespoon
at a time, pulsing briefly after each spoonful of water. Keep adding
water until the dough just begins to gather into larger clumps.
Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the pie ingredients.
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cindy