PEACH PIE RECIPE
We promised to provide a peach pie recipe on the site soon, and here it is! This pie was inspired by the abundance of fresh local peaches available at regional shops and small farms.
The Peach Festival is also in full swing! In order to earn money for a charity, the women of the church put in long hours creating everything from cobblers to kuchens to peaches to whipped cream and vanilla ice cream. We give away our old things and then buy more old ones.
There is no difference between this crust and the one we used for the summer berry pie, thus the only difference is in the filling. This time around, the crust was a little awkward because our kitchen was once again excessively hot.
There should be no huge pieces of cold shortening or butter in your pastry dough because it would make it tough to roll out. Now that you’ve had your fill, I’ll shut up. How to make a delicious peach pie?
- 1 ½ sticks of chilled butter (½ inch pieces)
- 2 ½ cups of all-purpose flour
- 8 tablespoons of chilled vegetable shortening
- 6 tablespoons of ice water
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 2 ½ pounds of peeled and pitted peaches (sliced ½ inch thick)
- 1 egg white beaten
- 3/4-1 cup of sugar
- 3-5 tablespoons of tapioca starch
- 1 tablespoon of fresh lemon juice
- ¼ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- ¼ teaspoon of salt
- Make the crust first. Combine the flour, 2 tablespoons sugar, and 1 teaspoon salt in a sizable mixing basin. Use a pastry cutter or two butter knives to incorporate the cooled shortening after adding it. Cut in the cooled butter until it resembles coarse crumbs once that has started to look crumbly. To keep the components cold, move fast.
- To make a dough, add 5 to 6 tablespoons of ice water to the mixture and stir until it comes together (you might need a few more tablespoons if you live in a dry climate). Each piece of dough should be put on a piece of plastic wrap after being divided into two. After they have been flattened and made into disks, place them in the refrigerator for at least an hour.
- Boiling water should be ready, and an ice bath should be set up to peel the peaches. Each peach’s bottom should be cut into an x. Boil the peaches for 40–60 seconds before blanching them. Using a slotted spoon, remove from the pot and submerge in the ice bath. The peel will easily come off if you allow them to chill in the ice water for at least a minute.
- When the dough is ready, preheat a rimmed baking sheet to 500 degrees.
- Toss the pitted, sliced peaches with 34–1 cup sugar, 3 tablespoons tapioca starch, lemon juice, cinnamon, nutmeg, and salt. Whether your peaches are sweet or tart will affect how much sugar you need.
- Give one of the dough disks a few minutes to settle. Roll the dough into a 12-inch circle and dust a surface. In the pie pan, spread it out. At this time, check your fruit. If peaches have produced a lot of juice, add 1 to 2 tablespoons of tapioca starch.
- The other disk should be stretched out into a 10-inch circular. Spread peaches in pie shell, then add top crust. Cut six vent holes in the top, seal and crimp the edges. Apply the final teaspoon of sugar and lightly brush the pie with egg white.
- Lower the oven to 425 degrees and place the pie on the preheated baking pan. For 25 minutes, bake. Once again lower the oven temperature to 375 degrees, rotate the baking sheet, and bake for an additional 30-35 minutes, or until the juices are bubbling and the crust is a deep golden brown. Slice once cooled to room temperature.