When I started getting into my pie groove last year, I started taking dough a lot more seriously. This involved being patient, and actually taking the time to keep everything cold during the assembly. We all know the crust can make or break a pie, and that takes time. I’d had some minor successes previously, but they were never knock-your-socks-off flaky. Until yesterday, that is. Yesterday I finally made that knock-your-socks-off flaky crust. It’s the same recipe I’ve been using for months – Yossy Arefi’s – but I decided to actually obey The Rules of Flaky Pie Crust this time. Obviously, the results were perfection.
The inspiration to make this pie came in the supermarket, born from a 2-for-1 deal. Boyfriend thought it was a fab idea. Four punnets of juicy peaches later, we have a pie on our hands.
Under any normal circumstances, having a peach pie on one’s hands would be wonderful, but things didn’t quite work like that. It appears there was a misunderstanding between Boyfriend & I. Apparently he isn’t all that big of a fan of peaches in things. Which, of course, is something I only realised as I pulled the pie out of the oven. While I thought it smelled like summer in a pie-tin, and Boyfriend came at me with: “you won’t be offended if I don’t like it, will you?” Or worse: “I don’t think I like peach pie.”
It soon became rather apparent that Boyfriend doesn’t like peach pie. He’s a blueberry pie man through & through. Luckily, I love peach pie. Any worries I had about the pie being substandard after Boyfriend’s reaction quickly evaporated with my first bite. The filling sweet & juicy, encased in the most perfect pie crust ever. Pure peachy bliss.
Don’t be like Boyfriend – try this.
- 2 quantity pie dough
- 7 medium peaches, about 3.2 pounds, peeled & sliced into 1/2-inch wedges
- 1/2 cup caster sugar
- 3 tbsp cornflour
- juice of 1/2 lemon
- 1 egg, beaten
- demerara sugar, for sprinkling
- Once the dough has chilled, remove one of the disks from the fridge & on a lightly floured surface, roll it out into a roughly 12-inch circle that is about ¼-inch thick. Carefully press the dough into your pie dish/tart tin & store in the fridge while you prepared the filling. (Think of the flakes.)
- Remove the second disk from the fridge & roll out into a circle roughly 12-inches. Place on a sheet pan & leave to chill in the fridge.
- Preheat the oven to 200C.
- Now, the filling. In a large bowl, gently stir together the peaches, caster sugar, cornflour, & lemon juice.
- Fill the prepared pie shell with the filling & cover with the second prepared crust (or make make this crust into a lattice topping. I watched a tutorial on youtube), crimp the edges together, and slide the whole thing into the freezer for at least 15-minutes. (I believe this was crucial to my success.)
- When ready to bake, brush the top of the pie with the beaten egg yolk and sprinkle with some sugar before baking in the preheated oven for 40-50 minutes, or until the juices are bubbling & the crust is a deep golden brown.
- Leave the pie to cool & serve warm with some lightly whipped cream.
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!