Palisade Peach Pie
The legendary Palisade peaches from Colorado's Western Slope are the stars of this mile-high masterpiece. Grown in the unique microclimate near Grand Junction, these peaches are sweeter and more flavorful than any other, paired perfectly with local mountain honey.
Equipment Needed
- 🥧 9-inch deep dish pie plate
- 🥣 Large mixing bowls
- 📏 Rolling pin
- 🔪 Sharp paring knife
- 🍳 Large pot for blanching
- 🧊 Ice bath
Instructions
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1
Make the High-Altitude Crust
Whisk flour, salt, and sugar together. Cut in cold butter until mixture resembles coarse crumbs. Mix ice water with vinegar (the vinegar helps at altitude). Add liquid gradually - you'll need more water at high altitude. Mix until dough just comes together. Form into a disk, wrap, and refrigerate for 1 hour.
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2
Prepare the Palisade Peaches
Bring a large pot of water to boil. Score an X on the bottom of each peach. Blanch for 30-45 seconds, then transfer to an ice bath. The skins should slip off easily. Slice peaches into 1/2-inch wedges, discarding pits.
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3
Season the Filling
In a large bowl, combine peach slices with honey, sugar, cornstarch, lemon juice, vanilla, almond extract, cinnamon, and nutmeg. Fold gently to coat. Let macerate for 20 minutes. Palisade peaches are so sweet, you may want to taste and reduce sugar if needed.
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4
Make the Streusel
Combine flour, brown sugar, oats, and cinnamon in a bowl. Cut in cold butter until mixture forms coarse crumbs. Stir in sliced almonds if using. Refrigerate until ready to use.
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5
Assemble the Pie
Preheat oven to 400°F (200°C). Roll out the dough on a floured surface to a 13-inch circle. Transfer to a 9-inch deep dish pie plate. Trim and crimp edges decoratively. Pour in the peach filling, mounding in the center. Dot with butter.
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6
Add the Streusel
Sprinkle the streusel topping evenly over the peach filling. The crumb topping will become golden and crispy while the filling bubbles beneath.
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7
Bake
Place pie on a baking sheet. Bake at 400°F for 20 minutes. Reduce to 375°F (190°C) and bake 40-50 more minutes until the streusel is golden brown and filling bubbles thickly. Cover edges with foil if browning too fast. At high altitude, you may need slightly longer baking time.
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8
Cool and Set
Remove from oven and cool on a wire rack for at least 3 hours. The filling needs time to set. For a cleaner slice, refrigerate for 1 hour before cutting.
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9
Serve
Serve warm or at room temperature. Top with vanilla ice cream or fresh whipped cream. Drizzle with extra local honey for a beautiful presentation.
Tips & Variations
- Palisade Peach Season: The famous Palisade peaches are available from late July through September. Visit roadside stands on the Western Slope for the freshest picks, or order directly from Palisade orchards.
- High Altitude Adjustments: At Colorado's elevation, you'll need more liquid in your crust and slightly longer baking times. The recipe includes these adjustments. If baking below 5,000 feet, use 6-8 tbsp water instead.
- Colorado Honey: Look for local wildflower honey from the Western Slope or mountain apiaries. The honey from this region has unique floral notes that pair beautifully with Palisade peaches.
- Almond Enhancement: The almond extract brings out the natural almond-like flavor notes in peaches. It's subtle but makes a difference. You can also add chopped toasted almonds to the streusel.
- Lattice Option: Skip the streusel and make a classic lattice top instead. The golden peaches look gorgeous peeking through the woven strips.
- Freezing: This pie freezes well unbaked. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding 20-25 minutes to the total baking time.