Thursday, May 16, 2013

Baking: Peach Pie

Last year, I made a peach pie. I wanted use a fruit that I haven't tried to make in a pie before. You don't see a lot of peach pies these days which is a shame. This naturally sweet fruit lends itself very well to this pastry wrapped dessert.

The filling is pretty simple. Thinly sliced juicy ripe peaches tossed in flour, sugar, and spices. Left to macerate just a bit while I worked on the dough for the crust.
Once the dough has been formed, chilled, and rolled out fill it up with the dressed peaches, juices and all. Then cover with the other layer of dough, brush with an egg wash, and lastly cut slits into the top to allow steam to release.
Into the oven at 400oF about an hour or so until the crust is browned and the filling is bubbling. Remove from oven and let cool completely. Do not slice into immediately as the filling would not have set yet.
And here's the finished product all sliced. The peaches were really sweet while the crust was buttery and flaky. The flour thicken the juices nicely into a syrupy sauce. This pie tasted really fresh as opposed to sweet and cloying. It just screamed fruit. A scoop of vanilla ice cream added the right amount of creamy richness. This is definitely a keeper.

Recipe below courtesy of

Piled-High Peach Pie
Serves 8

2 1/3 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup (1 1/2 stick) chilled unsalted butter, cut into pieces
1/4 cup chilled solid vegetable shortening, cut into pieces
1 teaspoon distilled white vinegar
6 tablespoons (about) ice water

5 pounds medium peaches, peeled, pitted, sliced
3/4 cup sugar
1/4 cup all purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg

Vanilla ice cream (optional)

For crust:
Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar. Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.)

For filling:
Preheat oven to 400°F. Combine peaches, sugar, flour and spices in large bowl; toss to mix well.
Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape.

Bake pie until crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie 3 hours. Serve with ice cream.

1 comment:

  1. Ava
    The way you cut your meat reflects the way you live.


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