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End of summer peach pie recipe
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A Sweet peach pie for a hot summer day
Showcase gorgeous summer peaches and berries with a golden pie. This buttery pie dough is not only easy to work with, but it's tender, flaky crumb will make it a new favorite in your repertoire. Fill the pie with fragrant yellow peaches from the farmers market and toss in any extra fruit you have; blackberries, apricots and plums add bright color and a tart zing.
Pie dough
300g all-purpose flour
50g sugar
10g salt
240 g unsalted butter, cut into 1/2 cubes and chilled
100g ice cold water, plus 20-50g water
300g all-purpose flour
50g sugar
10g salt
240 g unsalted butter, cut into 1/2 cubes and chilled
100g ice cold water, plus 20-50g water
1. Place flour, salt, and sugar in a medium sized bowl and mix with a fork or pastry cutter. Add cold butter and, using fingers or pastry cutter, mix the butter into a coarse meal. Add the 100g of ice water and mix with fork until incorporated. Squeeze dough together, adding more water if necessary to form a clump. Separate the dough into eight portions and using the heel of your hand, smear the dough across your work surface to incorporate butter. Combine the dough and form two balls. Wrap in plastic wrap and chill for at least one hour.
*Dough can be made 24 hours in advance in necessary.
Peach pie recipe
1000g fruit; peaches, berries, stone fruit
2tbsp cornstarch
1tbsp all-purpose flour
2 teaspoons lemon juice, with zest of one lemon
1 teaspoon cinnamon
4tbsp sugar
1/4 tsp salt
1 vanilla bean
1 tbsp whole milk
1 tbsp sugar
1. Cut an X in the bottom of all stone fruit. Place in a pot of boiling water for 20 seconds, then drop immediately in ice water. Remove fruit from water and peel off skin. Cut the fruit into 1/2-inch wedges.
2. Place fruit, berries, cornstarch, flour, lemon juice, zest, cinnamon, salt, and the 4 tbsp of sugar into a bowl and mix thoroughly. Cut the vanilla bean in half, length wise, and scrap into the bowl, mixing to combine.
Peach pie recipe
1000g fruit; peaches, berries, stone fruit
2tbsp cornstarch
1tbsp all-purpose flour
2 teaspoons lemon juice, with zest of one lemon
1 teaspoon cinnamon
4tbsp sugar
1/4 tsp salt
1 vanilla bean
1 tbsp whole milk
1 tbsp sugar
1. Cut an X in the bottom of all stone fruit. Place in a pot of boiling water for 20 seconds, then drop immediately in ice water. Remove fruit from water and peel off skin. Cut the fruit into 1/2-inch wedges.
2. Place fruit, berries, cornstarch, flour, lemon juice, zest, cinnamon, salt, and the 4 tbsp of sugar into a bowl and mix thoroughly. Cut the vanilla bean in half, length wise, and scrap into the bowl, mixing to combine.
3. Preheat oven to 425 Fahrenheit. Place a tin foil lined sheet tray on the center rack. Remove one piece of dough from the refrigerator. On a lightly floured surface, roll dough out to 11-inches wide and place into a 9-inch pie pan, letting excess hang over the sides. Place in fridge. Roll out second piece of dough to 11-inches.
4. Place fruit filling into the dough filled pie pan. Place the second piece on top and trim the excess dough, leaving a 1/2-inch rim. Crimp edges with fingers or use fork to press crust decoratively down.
4. Place fruit filling into the dough filled pie pan. Place the second piece on top and trim the excess dough, leaving a 1/2-inch rim. Crimp edges with fingers or use fork to press crust decoratively down.
5. Roll out excess dough on a lightly floured surface and using round cutters(or a small cup), cut several circles out of dough. Brush top of pie with milk and place the circles around top, brushing the circles with milk as well. Sprinkle the extra tbsp of sugar evenly on top of cake.
6. Place pie on lined sheet tray and bake for 20 minutes. Turn oven down to 350 Fahrenheit and bake for an additional 50-60 minutes, until golden brown. Remove from oven and allow to cool completely, 3-4 hours. Slice and enjoy!
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