Where have I been? I know before I write anything else I have to answer this! Well I will be honest this summer has been the craziest summer ever for me. So much have happened in last few weeks and I am still in the process of getting hang of everything around. New home, hubby’s new job that keeps him out of town for weekdays and kids at home even though I did signed them up at summer camp; well let’s say summer has decided to leave its mark on me this year. I know it will sound cliché but I am trying to get back to a regular posting routine a.s.a.p. and I cannot wait to get back on the track soon. But for now let’s enjoy a beautiful summer Peach Pie!
So while the summer is still here let’s make a beautiful summer Peach Pie. Peach Pie is the first pie I ever baked, see I did grew up eating pies but they were the savory kinds, filled with meats and vegetables. But when I tried the sweeter version of pie I have to say I was in Heaven, fresh seasonal fruits filling wrapped between a flaky crusts is a pure love affair. I don’t think I have ever tasted a pie that I don’t like but peach pie is my favorite. It is just simple and beautiful pie. I just add little sugar to the filling but if you prefer add little cinnamon. There is no way you can mess up this beauty. It just tastes divine and top it with little ice cream and you have a piece of heaven for you to enjoy!
I hope you will give this a try before the summer is gone. And I promise I will be back with another post real soon!
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
- ¼ to ½ cup ice water
- About 3-4 pounds peaches (8-9 medium sized peaches)
- ¾ cup granulated sugar
- 2 teaspoons fresh lemon juice
- 3 tablespoons cornstarch
- 1 tablespoon milk
- 1 tablespoon sugar
The Pie dough
- In a food processor, add flour, salt and sugar and give it a pulse to combine. Add butter and pulse until the mixture resembles to a coarse meal, with just a few pea-size pieces of butter remaining.
- Now add 3 tablespoons of water, pulse it until the dough is crumbly but holds together when squeezed with fingers, if needed add more water, a tablespoon at a time. Do not over process the dough.
- Transfer half of the dough (still crumbly) onto a piece of plastic wrap and form it into a disk about ½ - ¾ inch thick and wrap tightly in plastic wrap. Repeat with the remaining dough.
- Refrigerate it for at least 1 hour before the use. The dough can be frozen, tightly wrapped up to 3 months. Thaw before using.
Preparing the filling-
- Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Add the peaches to the boiling water and poach for two minutes. Using a slotted spoon, quickly transfer the peaches after 2 minutes to ice bath and let them cool down for 1-2 minutes in there. Take out the peaches from the ice bath and peel the skin off. The poaching and the cold water will loosen the skins and they’ll slip right off, peel the skin with the help of a knife for the stubborn ones.
- Cut the peaches into thick slices. Place the sliced peaches to a large bowl and add the sugar and the lemon juice; toss well. Finally add the cornstarch and toss to evenly coat all the peaches.
- Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, nutmeg, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat. Keep aside.
Assembling the pie
- Pre-heat the oven to 425 degree F
- Once ready to make the pie, working with one dough disc, unwrap the dough and place it on a large piece of floured surface. Roll the dough to an approximate 14 inch round. Carefully wrap the dough around the rolling pin and slowly unroll it over a 9 inch pie plate. Very gently fit into the bottom and the sides of the plate.
- Trim the overhang to 1 inch; fold the overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim.
- Scoop the filling into the prepared pie pan lined with the dough. Now roll out the top pie dough in similar manner as the bottom pie dough. You can top the pie as it is with the rolled dough, just cut some decorative pattern for vent or you can make a lattice-top; for lattice-top cut the rolled pie dough into same width strips and weave the strips into a lattice pattern over the pie.
- Brush the pie with milk and sprinkle the sugar on top.
- Bake the pie for 20 minutes in a 425 degree F pre-heated oven. Lower the oven temperature to 375 F and bake the pie for another 40-50 minutes, until the filling is bubbly all over and the crust is nice golden brown. If the pie top crust starts to brown too quickly just cover it with foil for reaming baking time. This will prevent the crust from further browning.
- Once the pie is done, let it cool down for good 3 – 4 hours at the room temperature before serving. This will help in thickening of the filling and keep the filling from being runny.
If you like you can add 1/4 teaspoon of cinnamon and a dash of freshly grated nutmeg to the filling.