How to Make The Perfect Peach Pie | The Stay At Home Chef
The perfect peach pie is within your grasp. A vibrant, sweet peach filling surrounded by a perfect fail-proof crust. It really is the perfect peach pie!
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✅Ingredients
DOUBLE CRUST:
• 2½ cups (12.5 oz) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 12 tablespoons cold butter, sliced
• 8 tablespoons vegetable shortening, chilled and sliced
• 1/4 cup ice water
• 1/4 cup vodka, chilled
FILLING:
• 3 lbs peaches, peeled, pitted, and sliced (1/4-inch)
• 1 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch salt
FINISH:
• 1 egg white, lightly beaten
• 1 tablespoon sugar
✅Instructions
00:00:15 - Peel, pit and slice 3 lbs of peaches
1️⃣ 00:01:19 - Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.
2️⃣ 00:00:41 - In a large mixing bowl, toss together peaches and 1 cup sugar. Let sit 1 hour. Scoop out 1/4 cup of the juices and set aside. Drain the rest of the excess liquid from the peaches using a colander. Return the peaches to the mixing bowl, add in reserved juices, and toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.
3️⃣ 00:03:59 - Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
4️⃣ 00:04:24 - Prepare your lattice crust by rolling the remaining dough half into a 13 by 10 inch rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Freeze on the baking sheet while oven preheats.
5️⃣ Preheat oven to 425 degrees.
6️⃣ 00:05:32 - Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the peach filling into the pie shell. Lay 4 of the lattice strips on top of the peaches, giving even spacing between. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife. Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
7️⃣ 00:06:42 - Brush the crust with the beaten egg and sprinkle with 1 tablespoon sugar. Bake in the preheated oven for 25 minutes. Reduce the temperature to 375 degrees and cook 30 to 35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.
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The Best Peach Galette Recipe - Easy Summer Dessert
Learn how to make the perfect Galette Recipe. This Peach Galette is the ultimate summer dessert and it’s easier than a pie. Serve it with a big scoop of vanilla ice cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PEACH GALETTE FILLING:
►1 lb peaches, about 3-4 medium peaches
►1/4 cup sugar
►1 Tbsp all-purpose flour
►1/2 tsp ground cinnamon
►1/2 tsp pure vanilla extract
►1/2 Tbsp unsalted butter
PEACH GALETTE CRUST:
►1 1/3 cup all-purpose flour
►1 Tbsp granulated sugar
►1/2 tsp fine sea salt
►1/2 cup or 8 Tbsp very cold unsalted butter
►5-6 Tbsp ice water
►1 egg, beaten for egg wash
►1 Tbsp coarse sugar
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:57 How to make galette dough in the food processor
2:07 Making dough with pastry cutter method
3:10 How to roll the dough
3:50 Peach filling
4:05 How to prep peaches
5:06 Galette assembly
6:40 How to bake galette
7:03 Review and taste test
10:08 Behind the scenes
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How to Make a Perfect Peach Pie and Homemade Pie Dough
In this episode, hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to the perfect Fresh Peach Pie with All-Butter Lattice Top. Testing expert Jack Bishop reviews a variety of sweeteners.
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The Perfect Peach Pie | Seriously, the BEST!
There is nothing more iconic than a perfect peach pie during the summer. When this stone fruit is in season, there are many ways to use it, but pie may be the best method. This pie has a terrific crust that’s also used for a lattice topping, making it all the more decadent!
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Skip ahead:
00:00 Intro
00:26 Peeling and slicing peaches
02:39 Preparing the filling
04:26 Preparing the pie crusts
06:38 Filling the pie shell
07:13 Creating the lattice top
10:01 Finishing up the pie crust
12:29 Tasting the baked pie
INGREDIENTS
- 2 recipes pie crust
- 5 cups (about 6-7 peaches) peeled and sliced peaches
- 1/2 cup sugar (if using less-ripe peaches, add ¾ cup)
- 2 1/2 tbsp minute tapioca
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp orange juice
INSTRUCTIONS
Preheat the oven to 425°F.
In a large bowl, combine the sliced peaches, sugar, minute tapioca, salt, cinnamon, nutmeg, and orange juice. Stir to combine and set the mixture aside while the crust is prepared.
Roll one pie crust out on a well-floured surface to a 14-inch circle. Turn the pie crust continually while rolling to prevent any sticking. Lay the pie crust into a 9-inch pie dish. Allow the crust to fall into the corners without stretching or pushing the crust. Let the excess crust hang over the edge of the dish. Roll out the second pie crust the same as the first and cut into 1-inch strips. Then set aside.
Pour the filling into the bottom crust. Place the cut strips of crust on top in a lattice pattern, leaving 1/2-inch between the strips. Trim off any excess bottom crust and any excess lattice crust to make them even in length. Roll the excess dough under itself and crimp it to seal.
Brush the pie dough with a beaten egg and sprinkle with 1 tbsp of raw sugar. Place on a parchment-lined baking sheet.
Bake in the preheated 425°F oven for 20 minutes. After 20 minutes, reduce the oven temperature to 375°F and continue baking until the filling is bubbling in the center of the pie, an additional 45-55 minutes. If the crust is browning too much, tent the edges with foil.
Once baked, remove the pie from the oven and allow it to cool completely, about 4 hours.
#peach #pie #summer #recipe
Peach Pie With Fresh Peaches
Peach pie made with fresh peaches is naturally delicious and so easy to make. This peach pie recipe comes together quickly and easily. It makes a wonderfuly fragrant and tasty pie. Top it with whipped cream , icecream or have it as is for dessert or even just a snack. If you enjoy peaches and fruit pies you’ll enjoy this recipe. #peaches #desserts #pies
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PEACH PIE - How to make FRESH PEACH PIE Recipe
It's that time of the year again...fleshly picked peaches...right from the tree!! Deronda demonstrates how simple & easy it is to make a perfectly FRESH PEACH PIE...absolutely scrumptious!! Click on Show more below for recipe...
Link to Perfect Pie Crust...
ULTIMATE FRESH PEACH PIE
Preheat oven to 450 degrees F.
3 pounds fresh peaches, rinsed, peeled, pitted and cubed
1 1/4 cup sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons lemon juice, fresh is best
2 tablespoons butter, cut into tiny cubes
pinch of salt, optional
1 9-inch pie crust, unbaked
Plus another 9-inch pie crust for lattice top
1. Add rinsed, peeled, sliced peaches to large bowl. Toss with lemon juice.
2. In small mixing bowl...add sugar, flour, cinnamon and nutmeg, Whisk well. Add to peach. Toss well with two fork.
3. Pour coated peaches in unbaked pie crust.
4. Add 1/2-inch strips of pie crust to top of pie to make a lattice top over pie.
5. Place pie on baking sheet. Bake in 450 degrees F. oven for 10 minutes. Reduce heat (do not open oven door) 350 degrees F. and bake an additional 35-40 minutes or until bubbly and golden.
6. Cool pie on rack 2-3 hours before serving. For the perfect slice of PEACH PIE, cool completely!!
TIP: Serve with ice cream
ENJOY!!