Old Fashioned Double Crust Peach Pie #Recipe

So many times you will find pies with only crust on top. When I was a kid my grandmother made pies with both a top and bottom crust. Pies like that of my grandma's are known as double crust pies. The bottom crust is rolled out and placed in the pie plate. The filling of the pie tops the bottom crust and then the top crust is rolled and prepared. The edges of both the top and bottom pie crusts are trimmed and crimped to seal the crusts together. The top crust should have several slots cut into the crust or few holes should be made to allow steam to escape as the pie is baked. 

2/1/2 cups flour plus more for rolling out dough
1 Tablespoon sugar
1/2 teaspoon salt
12 Tablespoons cold butter cut into small pieces
4 to 6 Tablespoons ice water
Peach Filling
4 Tablespoons butter
1/4 cup light brown sugar
1/4 cup granulated sugar more for sprinkling on top
1 teaspoon vanilla
1/2 Teaspoon cinnamon
zest of one lemon
1/2 cup water
10 ripe peaches peeled, pitted and sliced into 1/4 inch slices, thawed frozen peaches can also be used
3 Tablespoons flour
2 Tablespoons cream for brushing top crust
Preheat oven to 375 degrees.

For the crust
Using the blade attachment for your food processor, place flour, sugar and salt in the processor bowl. Process until combined, about 5 seconds. Add the cold butter pieces and process until mixture looks like coarse meal. Add the cold water 2 Tablespoons at a time until dough just comes together. Turn the dough out onto a lightly floured clean surface and knead until it comes together. Divide dough into 2 pieces, form each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes. Roll each disk out into a rectangle to fit the 9 x 13 inch pan about 1/4 inch thick. This doesn't have to be perfect. Your just going to lay it on top of the filling, no crimping needed. Place rectangles on 2 parchment lined baking sheets and refrigerate to chill. Each rectangle will have it's own parchment lined baking sheet.
Peach Filling
Melt the butter in a large saute pan. Add both sugars,water,lemon zest, vanilla and cinnamon. Cook until sugar is dissolved. Drain the peaches of the juice in the bowl, you can leave a little juice in if you want more sauce in the cobbler. Add peaches and flour to the saute pan, cook until thickened and it starts to boil. Remove from heat.
Assembly
Generously butter a 9x13 inch baking pan. Place half the peach filling in the pan, place one dough rectangle over the filling. Place on a cookie sheet, bake until crust is light golden brown. Remove from oven, top with the remaining peach filling, place second dough rectangle over top the filling. Brush the top with cream and sprinkle with sugar. Return to the oven and bake until top crust is light brown and juices are bubbly. Cool 30 minutes before cutting. Serve with cream or ice cream.


recipe resource here 

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