Prepare for a slice of heaven! This straightforward peach pie, with its gooey, contemporary peach filling and completely flaky, buttery crust, is nearly too good to be true. Prime it off with a scoop of vanilla ice cream, and also you gained’t find a way to withstand.
Peach pie usually performs second fiddle to others (equivalent to apple pie, pumpkin pie, pecan pie, and so forth), however I’m right here to inform you that it’s a star in its personal proper! There’s one thing undeniably particular in regards to the taste of ripe peaches, and on this recipe, they really shine. With only a contact of sugar and cinnamon to boost their pure sweetness, and a buttery, flaky crust that’s extremely laborious to beat, this pie is pure summer time consolation (or year-round consolation in the event you’re down to make use of canned peaches), chunk after chunk. Whether or not you’re a lifelong fan of peach pie or making an attempt it for the primary time, this recipe is bound to turn out to be a favourite.
Peach Pie With a Buttery, Flaky Crust
Ditch the apple pie this time and do this magnificence as an alternative! Listed below are only a few explanation why it belongs in your repertoire:
- SO customizable. Obtained contemporary peaches? Nice! Frozen? No downside! Canned? Yep! This recipe works with all of ’em! Even throw on a scrumptious streusel topping for an additional layer of crunch and taste. See the part beneath titled “Variations Concepts” for extra.
- Flaky crust, tender peaches. There’s nothing higher than biting into a fragile, buttery crust that offers technique to a young, gooey peach filling. It’s a texture match made in heaven!
- Traditional flavors. This pie delivers an ideal steadiness of flavors. The wealthy, savory notes of the crust superbly complement the pure sweetness of ripe peaches. And that comforting sprint of cinnamon? Yum!
Ingredient Notes
This isn’t a tough pie to make, however there are some things to remember about substances to verify it seems proper.
- Unsalted butter – The butter must be VERY chilly and minimize into 1/2-inch cubes. Chilly butter is essential to the flaky texture of this crust, however I’ll get into that extra within the “Good Your Pie Crust” part beneath.
- Ice water – I imply it after I say “ice” water. It must be as chilly as attainable (to maintain the butter from melting).
- Giant peaches – Be sure they’re good and ripe! They need to be agency, however with a slight give when squeezed. In the event that they’re too agency, they’re not ripe sufficient and will probably be practically not possible to peel.
- Sugars – I used a mix of granulated sugar and lightweight brown sugar for the most effective taste. For the brown sugar, pack it into the measuring cup to make sure the correct quantity.
- Salt – Provides taste to the crust and filling and brings out the pure flavors. Don’t depart it out.
- Giant egg – Overwhelmed (for an egg wash), and at room temperature, if attainable. A room-temperature egg will unfold extra simply over the crust.
- Coarse sugar – For a refined crunch and a smidge of sparkle on high of the pie.
The way to Peel Recent Peaches
The simplest technique to peel peaches is by blanching them. Deliver a pot of water to a boil and add the peaches for 30 seconds (you’ll be able to blanch 2–3 at a time or as many as will match, absolutely submerged, within the pot). Instantly switch them to an ice tub. The skins will slip proper off!
The way to Make a Peach Pie
Right here comes a fast overview of make this heavenly peach pie. Remember to scroll to the recipe card beneath for extra detailed directions.
No meals processor? No downside.
Making pie crust is SO straightforward with a meals processor, however you can too make this dough by hand! Simply minimize the cubed butter into the flour combination till the biggest items of butter remaining are about pea-sized. Then add the water and proceed with the remainder of the directions.
Make the Filling
Line a bowl with a paper towel. Peel, core, and slice the peaches into 1/2 inch items. Place them in a paper-towel-lined bowl to catch some extra juice.
Take away the paper towel from the bowl and toss the peaches with the sugars, flour, salt, and cinnamon.
To bake, preheat the oven to 425°F and place a baking sheet within the oven. Put the pie on the preheated baking sheet. Bake for quarter-hour. Scale back the temperature to 375°F and bake for 50-60 minutes. Let the pie cool on a wire rack for 2-4 hours earlier than slicing and serving.
Good Your Pie Crust
Pie crust isn’t laborious to make, however there are some issues to remember if you’d like it completely flakey.
- Maintain issues chilly. Not solely do you wish to begin with COLD butter, however you wish to hold it as chilly as attainable up till you pop the crust within the oven to par-bake (that is what offers you your flakey layers, as talked about above). So that you additionally wish to use ice-cold water.
- Don’t over-handle. The warmth out of your palms and/or over-mixing can soften the butter, so combine/deal with the dough solely as a lot as you must.
- Chill the dough. Refrigerate the dough for a minimum of 1 hour earlier than rolling it out to assist hold the butter chilly.
- Dock the crust. Remember to prick the crust with a fork earlier than blind baking. This enables steam to flee evenly, so the crust cooks evenly and doesn’t bubble up.
Recent, Frozen, or Canned Peaches?
I feel contemporary peaches are the best way to go, however generally I’m craving this pie outdoors of peach season. In that case, it’s completely high quality to make use of frozen or canned peaches. Right here’s go about it:
- Frozen peaches. Thaw the peaches fully first. In any other case, they’ll shrink within the oven, leading to a pie hole. Then, proceed as you usually would.
- Canned peaches. Drain all however a tablespoon or two of the juices from the can and proceed. You wish to hold among the juices; in any other case, the filling finally ends up a bit too thick.
You should use both one, however I favor canned peaches. They’re extra flavorful than frozen peaches, and I feel the feel’s higher.
Make Your Pie Simply Proper
- Even slices. Intention to slice the peaches evenly so that they prepare dinner evenly.
- Drain. As you slice the peaches, place the slices in a bowl lined with a paper towel. The paper towel will take in extra moisture, serving to you keep away from a runny filling.
- Toss gently. When tossing collectively the peaches, sugars, flour, and many others., achieve this gently in order to not bruise the fruit.
- Temperature verify. If you find yourself chilling the dough for greater than an hour or so, let it sit out at room temperature to melt a bit earlier than you roll it out.
- Parchment paper hack. Overlook rolling your dough out on a reducing board! It’ll stick. As a substitute, roll it between two items of parchment paper for a hassle-free expertise.
- Tent your crust, if wanted. If the crust begins to brown too shortly within the oven, cowl it with a pie crust defend or tent it with foil. Ensure there’s some air flow for steam to flee, although.
- Let the pie cool. Enable the pie to chill to room temperature earlier than slicing and serving. The filling will thicken throughout this time. When you attempt to slice into it too quickly, you’ll end up with a runny mess.
Variation Concepts
This pie takes very properly to refined changes and customizations. Listed below are a number of concepts for you in the event you’d like to combine issues up a bit:
- Streusel topping. Steal the streusel from my Pecan Streusel Pumpkin Cheesecake or the one from this Dutch Apple Pie, sprinkle it on high of your peach pie, and bake as ordinary!
- Nutty crunch. Add some crunch to this recipe by tossing some toasted walnuts or pecans in with the peaches, or sprinkling slivered almonds on high for a contact of class.
- Scale issues up. Wish to make a pie to serve a crowd? Make it in a ten×15 inch pan! Steal the crust from my Apple Slab Pie recipe, comply with that methodology and bake!
The way to Retailer
- Counter/fridge. Wrap the pie pan in a double layer of plastic wrap or prepare slices in a single layer in an hermetic container. This peachy dessert will probably be high quality at room temperature for as much as 24 hours. After that, pop it within the fridge for as much as 5 days.
- Freezer. I don’t suggest freezing this pie. The peaches can turn out to be mushy after thawing.
Extra Peach Recipes to Strive
Peach Pie
This straightforward peach pie, with its gooey, contemporary peach filling and completely flaky, buttery crust, is nearly too good to be true. Prime it off with a scoop of vanilla ice cream, and also you gained’t find a way to withstand.
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Make the crust
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Add 1 1/2 cups (195g) flour and salt to a big meals processor and pulse collectively 2 to three occasions.
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Scatter the cubed butter over the flour and course of till a crumbly dough types, about 15 seconds. The flour ought to all be coated – not one of the flour must be dry.
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Add the remaining 1 cup (130g) of flour and pulse a number of occasions till every thing is evenly distributed. The doughy items ought to break up and it ought to look sandy. There shouldn’t be a bunch of massive items remaining. Just a few are high quality, nevertheless it must be largely evenly distributed.
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Transfer the combination to a medium mixing bowl and add 4 tablespoons of the ice water. Begin with 4 tablespoons and add from there. Utilizing a rubber spatula, gently fold every thing collectively. The crumbs ought to start to kind bigger clusters. When you pinch among the dough and it holds collectively properly, it’s prepared. If the dough falls aside, add 1 extra tablespoon of water and proceed to press till dough comes collectively.
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Pour the dough out onto a bit of parchment paper and work simply sufficient for it to come back collectively and kind a ball. Minimize the ball in half and form every half right into a disc. Wrap in plastic wrap and refrigerate for a minimum of an hour or as much as 2 days.
Make the filling
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Line a big bowl with a paper towel. Peel, core, and slice all the peaches to about 1/2 inch thick. Add them to the paper-towel lined bowl as you peel them to catch among the extra juice. You wish to attempt to slice all of them about the identical thickness so that they prepare dinner evenly. It is best to find yourself with about 5 cups of sliced peaches, or 1,075g.
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When completed slicing the peaches, take away the paper towel from the bowl and add the sugars, flour, salt and cinnamon. Gently toss till mixed and the peaches are properly coated. Put aside.
Assemble pie and bake
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Roll out your pie crust. If it was refrigerating for greater than a pair hours, you might must let it sit out a bit earlier than you’ll be able to roll it simply. I like to put the pie crust onto a bit of parchment paper. You may add a contact of flour in the event you like, however you don’t must. Cowl the crust with one other piece of parchment paper and roll it out with a rolling pin.
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Peel one piece of the parchment paper off and use the opposite piece of parchment to elevate the pie crust and drape it over the pie plate. Fastidiously peel off the second piece of parchment paper. It is best to have some overhang on the perimeters to make use of later for shaping your crust.
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Unfold the ready peach filling evenly into the pie crust. Minimize the butter into small cubes and dot across the high of the filling.
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Roll out the second pie crust and create your high. I did a lattice design, however be happy to make it your personal. Form the perimeters of the crust with the overhang from the primary crust. Brush the crust of the pie with the overwhelmed egg and sprinkle the highest with the coarse sugar.
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Place the pie within the fridge or freezer for 20-Half-hour to get it chilly and agency. Preheat oven to 425°F. Whereas the pie is chilling, place a baking sheet within the preheated oven for about 20 minutes to get good and sizzling.
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Put the pie into the oven on the preheated baking sheet and bake for quarter-hour, or till the crust is beginning to brown.
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Scale back oven temperature to 375°F and bake for an extra 50-60 minutes, or till the crust is golden brown and the juices of the pie are effervescent all through. If the crust begins to brown an excessive amount of, you’ll be able to cowl it with a pie crust defend or use foil to tent the highest of it. Simply make sure it’s vented for the steam to be launched.
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Let the pie cool on a wire rack to room temperature or simply hotter, for about 2-4 hours. The filling will thicken because it cools. Then, serve!
- Meals Processor – Making pie crust is very easy with a meals processor, however you can too make this dough by hand. Simply minimize the cubed butter into the flour combination till the biggest items of butter remaining are about pea-sized. Then add the water and proceed with the remainder of the directions.
- Unsalted butter – The butter must be VERY chilly and minimize into 1/2-inch cubes. Chilly butter is essential to the flaky texture of this crust.
- Ice water – I imply it after I say “ice” water. It must be as chilly as attainable (to maintain the butter from melting).
- Selecting peaches – Be sure they’re good and ripe! They need to be agency, however with a slight give when squeezed. In the event that they’re too agency, they’re not ripe sufficient and will probably be practically not possible to peel.
- The way to peel the peaches – The simplest technique to peel peaches is by blanching them. Deliver a pot of water to a boil and add the peaches for 30 seconds (you’ll be able to blanch 2–3 at a time or as many as will match, absolutely submerged, within the pot). Instantly switch them to an ice tub. The skins will slip proper off!
- Frozen peaches – You should use them rather than contemporary peaches. You’ll wish to allow them to thaw first, in any other case they shrink loads when baking and depart you with a pie hole and odd-looking high crust. And whereas you need to use them, in my view, they’ve much less taste.
- Canned peaches – To make use of them, drain them first and hold a tablespoon or two of the juices. With out reserving a minimum of some juice, the pie filling is slightly thicker than with contemporary peaches. I favor the flavour of the canned peaches to the frozen peaches, so I’d use canned over frozen.
- Storage – Wrap the pie in a double layer of plastic wrap or prepare slices in a single layer in an hermetic container. This peachy dessert will probably be high quality at room temperature for as much as 24 hours. After that, pop it within the fridge for as much as 5 days.
Energy: 427kcalCarbohydrates: 90gProtein: 10gFats: 3gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gTrans Fats: 0.1gLdl cholesterol: 24mgSodium: 341mgPotassium: 121mgFiber: 3gSugar: 25gVitamin A: 77IUVitamin C: 0.03mgCalcium: 35mgIron: 4mg
The diet info supplied are calculated utilizing a third-party software and are estimates solely. Precise dietary content material could fluctuate based mostly on the substances and types you utilize, in addition to portion sizes. For correct outcomes, please seek the advice of a registered dietitian or nutritionist.
