It’s the end of August, can you believe it? Labor Day is around the corner, fall is coming (who else is excited?), what a great time of year. For me, this recipe sits perfectly at the crossroads between fresh delicious summer fruit and wonderful fall flavors. The peaches give that summery freshness while the toasted oats and nutmeg bring us gently into fall. What better treat to bring to your Labor Day gathering?! Also, I know you all are busy. Kids are going back to school, projects are due, quarters are ending… don’t worry, I made this pie with you in mind! The crust dough is store bought (and enhanced) and the peaches are bought frozen, pre-peeled and sliced. Save even more time by skipping the decorative crust! Skip step 4 and save yourself 20 minutes. Enjoy this pie, the-soon-to-be cool weather and have a great Labor Day Weekend!
A note about the ready-made pie crust dough: There are a lot of products out there, take a look at the ingredients picture below to see specifically what I bought. The dough is pre-prepared then rolled or folded into a package for you to undo and put into your dish. It’s typically in the refrigerated or frozen section of the grocery store.
This pie takes 45 minutes to assemble (25 if you skip the decorative crust) and 1.5 hours to bake. It feeds 8-10 people and is best served the day it’s made.
Ingredients:
Crust:
1/2 cup old fashioned oats
1 package pie crust dough, should contain two pie crusts at least 9 inches in size
3 tablespoons granulated sugar (divided)
Pinch nutmeg
1 egg white
Splash water
Filling:
2 lbs frozen peeled and sliced peaches
1 cup granulated sugar
1/2 cup all purpose flour
1/2 teaspoon nutmeg
1 tablespoon butter (salted or unsalted, either will work)
This recipe can be made in a 9 inch pie pan or a 6×10 inch casserole dish.
Instructions:
1. Preheat the oven to 350 degrees F. Spread the oats onto a sheet pan lined with parchment paper and bake them for 10 minutes, until they are golden brown and fragrant. Allow them to cool while you prepare the crust. Meanwhile, increase the oven heat to 425 degrees F.
2. Spread a small amount of flour on a work surface. Unwrap both layers of the prepared pie dough and set them flat onto the flour and evenly sprinkle a tablespoon of granulated sugar on each one, then a pinch of nutmeg. Roll them both out to be the shape of your pan (or at the very least, push the sugar into the dough). Continue preparing the dough in the next two steps.
Note: If your dough isn’t spreading, put a little more flour under it.
3. With one dough, roll it out to be slightly bigger than the top of your pan. This will end up being your top crust. *See direction 3a at the bottom if you are skipping the decorative crust!
With a smooth blade, cut 1/8 inch strips until you reach the center, making sure you have an even amount of thin strips. From there, cut the rest of the dough in the same direction, just increase the size to 1 inch strips.
4. Pair the 1/8 inch strips in twos. Working one pair at a time, squeeze the end together and twist. Squeeze the other end and set aside.
5. The other dough you rolled out is the bottom crust. Make sure it’s big enough to fill the pan completely with excess dough to fall over the sides. Once big enough, place it into your pan, making sure it’s pushed into the corners at the bottom.
6. At this point, your oats should be cool. If they are warm that’s okay, you just don’t want them hot. Sprinkle them evenly onto the bottom of the dish, onto the crust.
7. In a large mixing bowl, combine all the filling ingredients except for the peaches. Mix it up well then add the frozen peaches. Toss to thoroughly coat the peaches, then evenly pour into the pan on top of the oats. There will be excess dry ingredients, evenly pour it all on top.
8. Take a tablespoon of butter (salted or unsalted, it doesn’t matter), and cut it into four cubes. Distribute the cubes onto the peaches.
9. To prepare the decorative dough for the top: Evenly distribute your ½ inch pieces across the top of the peaches, all facing the same direction. Now take a twist and lay it going the opposite direction of the thicker strips and alternate it going beneath and on top of the thick strips it meets. Evenly space the rest of the twists doing the same thing. Seal the edges by taking the excess bottom crust and folding it up to meet the top crust, squeeze the dough together creating a rim around the pie.
To prepare the non-decorative (but still pretty) crust: Lay the prepared crust gently on top of the peaches, making sure the “x” is in the center. Fold the edges from the bottom crust over the excess dough from the top and press to seal them together.
10. Crimp the dough how you wish. You can take a fork and press along the edges or crimp it with your fingers. Take your pointer finger and press outward toward the edge of the pan, and at the same time, pinch the outside of the dough with your thumb and other pointer finger. Continue that motion all the way around the edge of the pie.
11. Add a splash of water to an egg white and gently whisk together with a fork. Using a pastry brush, paint the dough with the liquid. Next, sprinkle generously with granulated sugar (about another tablespoon).
12. Bake at 425 degrees F for 10 minutes. Reduce the heat to 375 degrees F and bake for another 80 minutes. When the crust is toasty brown throughout and the filling is bubbling, the pie is done.
Note: Periodically check on the pie to see if the edges are browning quicker than the rest of the pie. If they are, cover them in foil for the duration of the bake.
13. Allow the pie to cool for at least an hour before serving. It is best enjoyed the day it’s baked.
3a. For the non-decorative (but still pretty) top crust: Ensure the dough is rolled out to be slightly bigger than the top of your dish. Cut four slits (about an inch in size) into the center of your dough, pointing toward each other. It almost creates an “x” without the slits touching at the center. Set the dough aside and continue the recipe starting at step 5.