Growing up my mom would host parties with her college friends, and during the summer months when peaches were delicious and ripe, her friend would bring a homemade peach pie like this one. I never got the recipe from her, but came up with this recipe during my recipe development. It is sweet with a hint of sour and the crust just melts in your mouth. If you are invited to a summer party bring this! It will not disappoint. I think day 2 it’s even better! Here are the directions.
Use a large bowl and add the flour, salt and mix well, then add in the butter and sugar to form the dough. If it is a little dry add a tablespoon of water, if too wet add more flour. It should come together perfectly. Line a small cookie sheet with parchment paper. Shape the dough into a circle or square depending upon the shape of your pan, and press with your finger tips. The dough should be about 1/2 inch thick. Pinch all around the edges of the dough to create a little wall, so the juices do not leak off the edges. Set your oven high at 425. Then lower it to 400 for the cook time.
Wash and dry the peaches. Peel off the skins and slice the peaches into slivers. They don’t have to be perfect. It’s hard to cut peaches because of the pit, so it can get messy and if they are really juicy it’s even more difficult.
In the meantime, add about 1/2 jar of apricot jam to a tiny pot and heat it on low. Add in a few tablespoons of water and stir, turn off the heat and let it sit off the hot burner to cool. Then toss the peaches into a clean bowl, pour in the cooled jam mixture and add a few tablespoons of white sugar and toss so that all the peach slivers are covered.
Pour the peaches onto the crust and spread with a spoon. You could arrange the slices so they go in one directions, but it will take a lot more time. I just pour them on and into the oven it goes! Put the pan in the center of the oven for roughly 55 minutes. Check it mid-way. Sometimes the juices leak onto the parchment paper and start to burn. You’ll want to just tear those edges off with oven mitts. When it’s done the edges will be a golden brown and so will the bottom. I turn it in the oven a few times so the back doesn’t over cook. Everyone’s oven temps vary so the first time you make it record the time and keep an eye.