I love pie, so with peaches in season, I had to make this peach pie.
This pie is delicious, my kids absolutely loved it.
The pie crust is probably my all time favourite pie crust. It is buttery, crisp, crumbly and flaky, it is a great shortcrust pastry, just so good. I like to vary my pie crusts so not every pie tastes the same, and this is an absolutely brilliant one. It is easy to make, all in a food processor, but if you don't have one, just cut the butter in by hand, using fingertips or use a pastry cutter.
The filling was lovely, the peaches still had texture, but they were baked perfectly.
Only add enough water into the pastry dough to get it to just stick together. When pressed between your fingers it should stick together, not feel dry.
This recipe uses US measuring cups and spoons, they are available everywhere these days. But if you don't have them US 1 cup = 236ml and US 1 tablespoon = 15ml. But in all honesty my favourite way to measure things is in grams or millilitres, that leaves no room for error, so buy a set of scales and this is the best way to bake.
This is a perfect pie to make when peaches are in season and you have a few hours to spend baking with or for you family and friends.
This pie is delicious, my kids absolutely loved it.
The pie crust is probably my all time favourite pie crust. It is buttery, crisp, crumbly and flaky, it is a great shortcrust pastry, just so good. I like to vary my pie crusts so not every pie tastes the same, and this is an absolutely brilliant one. It is easy to make, all in a food processor, but if you don't have one, just cut the butter in by hand, using fingertips or use a pastry cutter.
The filling was lovely, the peaches still had texture, but they were baked perfectly.
Only add enough water into the pastry dough to get it to just stick together. When pressed between your fingers it should stick together, not feel dry.
This recipe uses US measuring cups and spoons, they are available everywhere these days. But if you don't have them US 1 cup = 236ml and US 1 tablespoon = 15ml. But in all honesty my favourite way to measure things is in grams or millilitres, that leaves no room for error, so buy a set of scales and this is the best way to bake.
This is a perfect pie to make when peaches are in season and you have a few hours to spend baking with or for you family and friends.
Recipe
Pie dough recipe adapted from Gesine Bullock-Prado
Pie filling adapted from www.tasteofhome.com/
Makes 1 Pie
240g plain flour
1 teaspoon salt
1 tablespoon caster sugar
225g unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
120ml ice water
1 teaspoon lemon juice
Pie filling:
1/2 cup sugar
1/4 cup packed brown sugar
4 1/2 cups sliced peeled peaches
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, to serve
Make the pie dough: In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.
Make the filling: In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour.
Lightly spray with cooking oil a 22cm pie dish.
Between two sheets of baking paper, roll one half of dough to a 3mm thick circle that will cover the base and rim of your pie dish; transfer to your pie dish. Trim even with rim.
Roll remaining dough to a 3mm thick circle; cut into 3.5cm wide strips. Arrange on a sheet of baking paper in a lattice pattern. Refrigerate, until you finish the filling.
Preheat oven to 205C/185C fan forced.
Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
Arrange lattice pastry over filling. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack.
Serve with vanilla ice cream.
Pie filling adapted from www.tasteofhome.com/
Makes 1 Pie
240g plain flour
1 teaspoon salt
1 tablespoon caster sugar
225g unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
120ml ice water
1 teaspoon lemon juice
Pie filling:
1/2 cup sugar
1/4 cup packed brown sugar
4 1/2 cups sliced peeled peaches
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, to serve
Make the pie dough: In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.
Make the filling: In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour.
Lightly spray with cooking oil a 22cm pie dish.
Between two sheets of baking paper, roll one half of dough to a 3mm thick circle that will cover the base and rim of your pie dish; transfer to your pie dish. Trim even with rim.
Roll remaining dough to a 3mm thick circle; cut into 3.5cm wide strips. Arrange on a sheet of baking paper in a lattice pattern. Refrigerate, until you finish the filling.
Preheat oven to 205C/185C fan forced.
Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
Arrange lattice pastry over filling. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack.
Serve with vanilla ice cream.
Enjoy!
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