Perfect Peach Pie
Have you been enjoying peach season? I have been, however, peaches aren’t my favorite fruit. I love them in baked goods, but can’t stand the fuzzy outside skin. It just gives me the heebie-jeebies. No, sir, I’ll take my peaches in something baked!
Like this scrumptious pie! It’s so easy to make. You’ll be surprised how easy it really is.
The toughest thing for me was doing the lattice top for the first time. I’ve had some pie shell flops in the past so I’m always nervous to play with it. However, this was pretty easy if you take your time and work with your dough when it’s not too hard or too soft.
The other tip that I found very useful came from Cooks Illustrated. They found that when baking with juicy fruit, like peaches, it’s best to let them macerate for an hour first. Let all of the peach juices run out and then just use a bit to flavor the pie and you won’t end up with a soggy pie. Nobody likes a wet crust and a sloppy slice of pie.
It also helps to refrigerate or even freeze your pie to keep all of the juices in place.
Don’t toss that Peach Juice! We’re making something with it! Cheers!
Tips to making a great lattice top are HERE
- 1¼ cup flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup butter, cold
- 4 tablespoons water, cold
- 6 -7 fresh peaches
- 1 tablespoon lemon juice
- 1 cup sugar
- pinch of cinnamon
- pinch of nutmeg
- pinch of salt
- 5 tablespoons corn starch (or any other thickener)
- Place the dry ingredients into a food processor and pulse to mix. Cut the cold butter into cubes and add. Pulse until smaller chunks form then gradually add the water. Test the dough by taking a handful and seeing if it sticks together when pressed. Do not add too much water, you may not need all of it.
- Divide the dough into two equal parts and transfer each disk to a sheet of plastic wrap, flatten and refrigerate for 1 hour.
- Remove one disk, and work this into your bottom crust. Form a 12 inch circle, cover your pie pan and tuck any excess dough under the edges. Place it back into the fridge for 20 minutes, then into the freezer while you prepare your pie filling.
- Preheat the oven to 500 .
- Boil a quart of water and have a large bowl of ice water prepared. Cut and X at the base of each peach and add it to the boiling water for 1 minute then move to the ice water. The peach skin should come off very easily. If it still sticks, place it back into the boiling water for anther 30 seconds. Once all the peaches are peeled, cut and remove the pit, slicing into ½ - ¼ inch segments.
- Let the peach slices sit in a bowl for an hour with a sprinkling of sugar.
- Remove the second dough disk from the fridge to soften.
- Strain off the excess juice, add the sugar, cinnamon, nutmeg, and corn starch. Toss to combine and coat the peaches.
- Remove the frozen pie pan and add the peaches.
- Shape the softened dough into a 10 inch rectangle and cur long strips with a pizza cutter. Start with a large X in the middle, then slowly start weaving the dough to create the lattice top.
- Lightly brush on some of the peach juice over the lattice and sprinkle with sugar chucks if desired.
- Lower the oven to 425 and bake for 25 minutes. Turn the pie pan 90 degrees, reduce the temperature to 375 and continue baking for 30 minutes.
- Cool completely on a wire rack before serving.
- To reduce the juices from oozing, I suggest refrigerating overnight.