Peach Pie Recipe
This dessert is not only beautiful to look with its golden crust and shiny fruit, but also for early bakers.
Equipment
- 1 Mixing bowls
- 1 Rolling pin
- 1 Measuring cups and spoons
- 1 Knife or peeler
- 1 9-inch pie pan
- 1 Pastry brush
- 1 Cooling rack
- 1 Aluminum foil or pie crust shield
Ingredients
For the Pie Crust
- 2 ½ cups purpose flour
- 1 cup cold unsalted butter, cubed
- ½ tbsp salt
- 8 tbsp ice water
For the Peach Filling
- 7 medium peaches
- ⅔ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ tbsp cornstarch
- 1 tbsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- Pinch of salt
For Finishing
- 1 egg
- 1 tbsp Water
Instructions
- Make Pie CrustIn a large bowl, add flour, salt and sugar. Add cold butter and cut it into flour using pastry cutters or your fingers until the mixture is similar to coarse pieces with pea-shaped pieces. Gently add ice water at a time, one tablespoon at a time, until the dough is pressed together. Divide the dough into two equal parts, flatten into the disc, wrap in plastic rap, and cool for at least 1 hour.
- Prepare PeachIf using fresh peaches, peel and slices them. To easily peel, blanch the peach in boiling water for 30 seconds, then transfer it to ice water and slip from the skin. In a large bowl, add chopped peach, granulated and brown sugar, cornstarch, cinnamon, nutmeg (if used), lemon juice, vanilla and a pinch of salt. Toss to coat gently. Let the mixture sit for 15 minutes to release the juice.
- Roll out the doughRemove a flour disc from the refrigerator. On the surface of a dough, roll it into a 12 -inch circle. Transfer it to a 9 inch pie pan and gently press it into the bottom and sides. Trim the edges if necessary.
- Chil and BrushCool the collected pie for 20-30 minutes to prevent shrinkage during baking. Meanwhile, preheat the oven at 400 ° F (200 ° C). Hit the eggs with 1 tbsp water and brush on the crust. Sprinkle with thick sugar for additional crunch.
- Bake PieBake the pie for 45-50 minutes until the crust becomes golden and filling is bub
Notes
Ripe but use firm peaches: Overrip Peachis can release too much juice, making pie cogi. Thick well: Do not leave the cornstarch; It prevents one flow. Shill the dough: Cold flour resulted in a flaky crust that keeps its shape during baking. Ventilation cases: Always cut slits or use a lattice top to allow steam to avoid steam. Allow it to relax: Cooling time is necessary for clean slices and proper filling stability.