Make Kate Winslet and Josh Brolin's 'Labor Day' Peach Pie

For a pivotal scene in the new movie, 'Labor Day' author Joyce Maynard taught the film's costars her mother's homemade peach pie recipe.

Labor Day movie: How to Bake a Peach Pie

It’s a classic story: Boy and girl meet. Boy and girl bake. Boy and girl fall in love.

Sexy food-and-film moments have always been a tasty movie pairing — remember Kim Basinger and Mickey Rourke steaming up the screen over produce in 9 1/2 Weeks, or Ali Larter getting frisky in a whipped cream bikini in Varsity Blues. But in Hollywood, pie is the new tool of seduction, thanks to Labor Day (in theaters Jan. 31), which gets hot and sticky in a sultry scene involving … ahem … peaches. (Hint: the scene is featured in the trailer below around the :26 second mark.)

Labor Day movie: How to Bake a Peach Pie

There’s no faking this baking: Labor Day author Joyce Maynard taught the film’s costars Josh Brolin and Kate Winslet her mother’s peach pie recipe for the pivotal moment. In honor of National Pie Day on Jan. 22nd (or, heck, any day!), whip up the lusty dessert that may become to baked goods what the pottery scene in Ghostis to artisanal crafts. And what better way to woo a sweetie than with sweets.

How peachy.

Labor Day movie: How to Bake a Peach Pie

‘Labor Day’ Peach Pie

Makes 1 9-inch pie

3 lbs. peaches, peeled and sliced

¾ cup plus 1 tbsp. sugar, divided

2 tbsp. fresh lemon juice

¾ tsp. ground cinnamon

4 tbsp. quick-cooking tapioca, divided

3 cups all-purpose flour, plus more for dusting

¾ tsp. salt

½ cup vegetable shortening

1 stick plus 1 tbsp. chilled butter, cut into pieces

⅓ to ½ cup ice water

1 beaten egg

1. In a large bowl, combine the peaches, ¾ cup sugar, lemon juice, and cinnamon. Stir in 2 tbsp. tapioca to help absorb juices. Let stand, stirring occasionally.

2. Preheat the oven to 400°F. In a large bowl, mix the flour and salt. Using a pastry blender, work in the shortening and 1 stick of butter until the mixture resembles coarse crumbs. Sprinkle 1 tbsp. of the ice water over the flour mixture, stirring gently with a fork. Continue adding the water just until the dough holds together. Shape the dough into a ball and divide it into two discs, one slightly larger than the other.

3. Place the smaller disc on a sheet of waxed paper, and use a lightly floured rolling pin to roll the dough into a 12-inch circle. If the dough sticks to the rolling pin, dust it lightly with more flour. Lay a 9- to 10-inch pie pan face down on top of the circle; flip the pan over and remove the paper. For the crust, on a sheet of waxed paper, roll out the other disc to form a 14-inch circle. Do not roll the dough more than necessary.

4. Sprinkle the remaining 2 tbsp. tapioca on the bottom crust. Add the peach filling, mounding it in the center, and dot with remaining 1 tbsp. butter. Lift the waxed paper with the remaining crust and flip it over the filling. Peel back waxed paper. Trim the edges of the crusts and pinch together the top and bottom crusts. Brush the top with the beaten egg, and sprinkle with remaining 1 tbsp. sugar. Poke fork holes or cut vents in the top crust. Bake 40-45 minutes, or until golden brown. Serve warm.

—Brooke Showell

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WATCH: The ‘Labor Day’ Trailer

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