The Most Wonderful Peach Pie
Try this The Most Wonderful Peach Pie recipe
Try this The Most Wonderful Peach Pie recipe
- 1 teaspoon salt
- pinch of salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 cups all purpose flour
- 1/2 cup cold water
- pinch ground nutmeg
- pie crust:
- additional flour for rolling out
- 4 1/2 lbs (about 6 cups sliced) peaches peeled, quartered, and pitted, each quarter cut into thirds
- 1/2 cup (3 1/2 ounces) plus 3 tablespoons sugar
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 2 tablespoons fruit pectin
- 1 recipe pie dough see below
- 1 teaspoon vanilla or almond extract (optional)
- 1 egg for brushing over pastry
- additional sugar for topping pie
- 1- 9 inch shallow pie plate
- 1 cup shortening ( i use 1/2 regular and 1/2 cup butter
- foil for covering sides of pie crust if needed
- Carbohydrate 24.3061508564676 g
- Cholesterol 0 mg
- Fat 0.305962559865303 g
- Fiber 0.962097156345095 g
- Protein 3.21443085636873 g
- Saturated Fat 0.0485571587031881 g
- Serving Size 1 1 serving (305g)
- Sodium 20.6495843058666 mg
- Sugar 23.3440537001225 g
- Trans Fat 0.101443783033526 g
- Calories 116 calories
Step-by-step
- For Pie Dough: Place flour, salt and shortening into medium size bowl, or the bowl of a food processor, fitted with a metal blade. Cut the shortening into the flour and salt. If using processor, pulse a few times until the shortening and flour has a crumb type texture. Add the water and mix with a fork or pulse until blended and dough just begins to come together. Dust with flour and prepare to shape dough. Prepare pie dough, split dough so a little over one half of dough is for bottom crust, and the remaining dough is for lattice top. This ends up being close to a ¾ to ¼ ratio. Roll out bottom crust, fit into pie plate. Trim edges, leaving about a 1 inch overhang. Place the remaining dough into the dough ball for lattice top. Place the pie plate in refrigerator until ready to fill. Place flour onto a cookie sheet and roll the remaining dough out onto cookie sheet. Try to roll into a square, approximately 11x11 inches. Using a butter knife or a pizza cutter, cut into strips of desired width, I like the strips to be about one inch wide. Set into refrigerator until ready to use.
- For pie filling: Peel the peaches and set into a large bowl. If the peach skins are difficult to remove, bring a pan of water to boil on the stove. Place peaches into the water a few at a time for about 30 seconds. Remove from the boiling water with a slotted spoon to a bowl of ice water. The skins will easily slip off with the help of a paring knife. Cut the peaches into quarters, and then each quarter into 3 slices. Toss peaches with ½ cup sugar, lemon zest and 1 tablespoon fresh or bottled lemon juice and pinch of salt. Let sit for 30 minutes.
- Meanwhile, remove 1 cup of the peaches from the bowl and mash with a fork until a paste forms. The peaches should look similar to peach jam. Set aside until rest of peaches have macerated for 30 minutes in sugar. Turn the oven on to 425 degrees and set the rack on the lowest level in the oven. Using another bowl, Pour the peaches in sugar into a strainer and let the juice drain into a bowl or large measuring cup. You should have at least ½ cup of peach juice at this point. Measure out ½ cup of juice. Keep the rest of the juice to add to lemonade or smoothies. Place the drained peaches into a bowl and toss with 1 tablespoon cornstarch and 1 teaspoon of vanilla or almond extract if using.
- Place the peach juice into a pan on stove. Whisk the peach juice and 2 tablespoons pectin together over medium heat. Add ⅛ teaspoon ground cinnamon and pinch of nutmeg. Cook until mixture starts to bubble. Whisk for about 3-5 minutes and mixture becomes less cloudy and has a clear appearance. Remove from heat, pour pectin mixture over peaches in bowl and add mashed peaches. Toss all of the peach mixtures together lightly. Fill the crust with the prepared peaches. Top the peaches with strips of dough, alternating as the second layer of dough strips are placed on top in the opposite direction. See post for hints on making a lattice top. Cut the edges of the dough strips so they are even with the bottom layer of crust overhang if possible. Gather the dough from the lattice top and the dough from the bottom layer of pie. Pinch together. Finish the edges of the pie by pinching the dough between your thumb and forefinger to make a pointed or rounded edge. Or simply press the dough to the edge of the pie plate with a fork! Brush the top of the pie with beaten egg, if desired and sprinkle generously with sugar, about 1 tablespoon.
- Place the pie on a thin cookie sheet or layer of foil in the oven on the rack. See tips for baking in notes. Bake at 425 for 25 minutes, then lower oven temperature to 375 and bake for an additional 30 minutes. Pie is done when filling is bubbly and top is golden brown and has been baked for 60-70 minutes. Remove from oven and let cool for at least 3-4 hours or let cool in refrigerator for 2-3 hours.
The Sweetest Escape: A Peach Pie Journey
The aroma of warm, spiced peaches baking in the oven – ah, there's nothing quite like it. It's a scent that instantly transports me back to childhood summers spent at my grandmother's house, the air thick with the perfume of ripening fruit and the comforting rhythm of her rolling pin. This isn't just a recipe; it's a memory, a tradition, a slice of happiness baked into a golden-brown crust. And believe me, after mastering this Most Wonderful Peach Pie, you'll understand why it's earned its name.
The key, I've found, lies not just in the quality of the ingredients – although using perfectly ripe, juicy peaches is paramount – but in the careful balance of sweet and tart, the delicate interplay of textures. The lattice top, a testament to patience and precision, is as much a visual delight as it is a functional one, allowing the steam to escape while keeping the filling perfectly contained. Each bite is a revelation – the tender, slightly tart peaches meld beautifully with the buttery, flaky crust, a symphony of flavor that leaves you wanting more. This pie isn't just dessert; it's an experience.
For years, I’ve perfected this recipe. It started as a simple attempt to recreate my grandmother’s legendary peach pie, but it quickly evolved into something more personal, a reflection of my own culinary journey. I've experimented with different types of crusts, played with the sugar-to-peach ratio, and even tested various ways to create the perfect lattice top. Through all the trials and tribulations (and yes, there were a few pies that didn't quite turn out as planned!), I arrived at this final masterpiece. I’ve included detailed instructions, and let me tell you, the result is worth the effort. It's a pie that elicits oohs and aahs, a pie that disappears remarkably quickly, and a pie that will undoubtedly become a treasured addition to your own family's repertoire.
More than just a dessert, this peach pie holds a special place in my heart. It's a reminder of the simple pleasures in life, the joy of sharing something delicious with loved ones, and the satisfaction of creating something truly special from scratch. So gather your ingredients, roll up your sleeves, and let the sweet aroma of summer fill your kitchen. Prepare to be transported to a place of pure, unadulterated deliciousness. This pie isn't just a dessert; it’s a taste of summer, a slice of nostalgia, and a whole lot of love baked into every bite.
Beyond the Recipe: This recipe is more than just a set of instructions; it’s a guide to creating a truly unforgettable dessert. Don't be afraid to experiment. Try adding a sprinkle of cardamom or a dash of bourbon to the filling for an extra layer of flavor. Or, if you're feeling adventurous, experiment with different types of fruit – plums, blueberries, or even a combination would work wonderfully. The possibilities are as endless as your imagination.
Making Memories: Every time I bake this pie, I’m transported back to my grandmother’s kitchen. It’s a comforting ritual that helps to preserve those precious memories. I hope that you too will create your own special memories with this recipe, whether it's sharing it with loved ones on a summer afternoon or surprising a friend with a thoughtful gift. This pie is a way to connect, to celebrate, and to savor life’s simple joys.
This recipe, however, is more than just instructions for a peach pie. It’s a recipe for making memories, for sharing joy, and for appreciating the simple pleasures life offers. So, gather your ingredients, call your family and friends, and start baking! The experience itself is as delicious as the pie itself. Because at the heart of baking is sharing and connecting with those we love, making memories that will be as sweet and savory as the recipe itself.
