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.
Peach Pie
Deliciously juicy peach pie. The perfect summer pie.
Yield: 9 inch pie
Author: Vicki
INGREDIENTS
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
DIRECTIONS
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!
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