ButterBall Farms Inc.

Did Someone Say Peach Pie?

Peach Pie

Have we got a Peach Pie for you!  Churn84™ Unsalted Butter makes the best Peach Pie you’ll ever taste.  From the flaky, buttery crust, to Summer’s bounty of ripe peaches baked to juicy perfection, this Peach Pie is a party for the palate.

Because of the high butter fat content in European-style Churn84™ (84% compared to 80% in most North American butters), the dough holds together for easy rolling.  In addition, it offers the attributes of superior flavor and a flakier crust. 

Give this recipe a try!  You’ll be delighted with the results. 

Peach Pie (Serves 10)

Pie Crust:

  • 2-1/2 Cups All-Purpose Flour
  • 2 Tablespoons Sugar
  • 1 Teaspoon Salt
  • 1-1/4 Cups Unsalted Churn84™ Butter, cubed
  • 1/3 Cup Ice Water

Directions for Crust:

  • Pulse flour, sugar and salt in a food processor until blended.
  • Add cubed butter, pulse until butter is the size of peas.
  • While processing, add just enough ice water to form moist crumbs.
  • Divide dough in half.  Shape each half into a disk; wrap in plastic.
  • Refrigerate for at least 30 minutes or overnight.

Pie Filling:

  • 4 Cups Peaches, peeled and sliced  (7 – 8 medium peaches)
  • ½ cup Sugar
  • ¼ Cup All-Purpose Flour
  • ¼ Teaspoon Ground Cinnamon
  • 1  Teaspoon Lemon Juice
  • 2  Tablespoons Butter

Directions for Filling:

  • In large bowl, mix sugar, flour, and cinnamon. 
  • Stir in peaches and lemon juice.
  • Preheat oven to 400°F.

Directions to Complete Pie for Baking:

  • On a lightly floured surface, roll half of dough to 1-1/8” thick circle; transfer to a deep dish 9” pie plate.  Trim pastry to edge of plate.
  • Add filling.  Dot filling with slices of remaining butter. 
  • Roll remaining dough to  a 1-1/8” thick circle.
  • Place dough over filling (or create lattice top or other design).
  • Trim and seal the edges; flute if desired.
  • For simple top crust, cut 3 slits to vent.
  • Cover edge of crust with pie shield or foil strips.
  • Bake on lowest rack in oven for 45 – 50 minutes, or until pie crust is golden brown and juice is thick and bubbly.
  • Cool on wire rack.