Peach pie

Peach pie is a delightful summer dessert that captures the essence of juicy, ripe peaches with a buttery, flaky crust. Here’s a simple recipe for making a delicious peach pie:

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
• 1/4 to 1/2 cup ice water

For the Peach Filling:

• 5 cups fresh peaches, peeled, pitted, and sliced (about 1 1/2 pounds or 680g)
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup cornstarch (or 1/4 cup all-purpose flour for a different thickener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter (to dot on filling)

For Assembling:

• 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling)

Instructions:

Prepare the Pie Crust:

1. Combine Dry Ingredients:

   • In a large bowl, whisk together the flour, salt, and sugar.

2. Cut in the Butter:

   • Add the cold butter cubes to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

3. Add Ice Water:

   • Gradually add ice water, starting with 1/4 cup, and mix gently until the dough begins to come together. Add more water, a tablespoon at a time, until the dough holds together when pressed.

4. Chill Dough:

   • Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour (or overnight) to allow the dough to rest.

Prepare the Peach Filling:

1. Mix Filling Ingredients:
   • In a large bowl, toss the sliced peaches with granulated sugar, brown sugar, cornstarch (or flour), vanilla extract, cinnamon, nutmeg, salt, and lemon juice. Mix well to coat the peaches evenly.

Assemble the Pie:

1. Preheat Oven:

   • Preheat your oven to 425°F (220°C).

2. Roll Out Dough:

   • On a lightly floured surface, roll out one disk of dough to fit your pie dish. Transfer it to the dish and trim any excess.

3. Add Filling:

   • Pour the peach filling into the prepared crust. Dot with small pieces of butter.

4. Top Crust:

   • Roll out the second disk of dough and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to allow steam to escape, or create a lattice pattern if you prefer.

5. Brush and Sprinkle:

   • Brush the top crust with the beaten egg and sprinkle with granulated sugar.

6. Bake:

   • Place the pie on a baking sheet to catch any drips and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil.

7. Cool:

   • Allow the pie to cool on a wire rack for at least 2 hours before slicing. This helps the filling to set and makes for easier slicing.

Tips:

• Peach Ripeness: Use ripe, but not overly soft peaches for the best flavor and texture. If using frozen peaches, thaw them and drain off excess liquid before using.
• Thickening Filling: If the filling seems too runny, you can cook it slightly on the stove before adding it to the crust to help thicken it up.
• Crust Variations: For a bit of extra flavor, you can add a pinch of ground ginger or cardamom to the filling, or use a touch of almond extract instead of vanilla.

Enjoy your homemade peach pie with a scoop of vanilla ice cream or a dollop of whipped cream for a truly classic dessert experience!