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HomeFoodGood Peach Pie Recipe - Sally's Baking Habit

Good Peach Pie Recipe – Sally’s Baking Habit


From the buttery flaky pie crust to the juicy cinnamon-spiced peach filling, there’s little doubt this would be the greatest peach pie you’ll ever eat. Style testers and readers have liked this recipe since 2018 as a result of every slice is bursting with peaches that maintain their texture. I like to recommend just a little contemporary ginger for further taste, and don’t overlook the vanilla ice cream!

peach pie with lattice top.

If summertime had been a pie, it could most actually be this contemporary peach pie. We’re making the most of the season’s considerable bounty of peaches and mixing them with contemporary ginger, heat cinnamon spice, and a touch of lemon to maintain the flavour brilliant. After one style, you’ll overlook all different peach pies exist.

Right here’s Precisely Why This Peach Pie Recipe Works

From-scratch pie may be exhausting work, so my crew and I repeatedly examined this pie so the outcomes are price your effort and time. The recipe is precisely the identical as the favored authentic a couple of years in the past—flavorful and contemporary—nonetheless, we up to date the baking directions so the filling units much more. (Peaches are so juicy!) The baking directions now resemble this blueberry pie.

To ensure that this recipe to work, you could (1) reduce your peaches into chunks as a substitute of slices, (2) keep away from overly mushy or bruised peaches, (3) embrace a bubbling-juicy-messy pie filling, and (4) let it cool utterly to ensure that the filling to completely arrange. This pie takes a number of hours, however I promise you: it’s price it. Prepare for essentially the most unimaginable, juicy-yet-sliceable peach pie expertise:

peach pie slice with vanilla ice cream on top.

Begin With Pie Crust

You need to use your favourite pie dough recipe, however I encourage you to attempt mine. To make excellent do-it-yourself pie crust, I exploit a mixture of shortening and butter as a result of the 2 components work collectively to make an unbeatable texture. Butter provides taste and flakiness, whereas shortening’s excessive melting level retains the crust tender and workable. (Right here’s my recipe for all butter pie crust for those who’re involved in making an attempt that one as a substitute.)

Pie crust ideas:

  • Make the pie dough forward of time as a result of it wants to relax within the fridge for no less than 2 hours earlier than you possibly can work with it.
  • The recipe yields 2 crusts—one for the underside and one for the highest—which is what you want for this pie.
  • You don’t must par-bake the crust as a result of this pie bakes for thus lengthy.
  • As a result of there’s just a little shortening within the dough, it holds form nicely, and you may even braid it. See recipe Observe under to copy this design, and right here’s my full easy methods to braid pie crust tutorial.

In case you’re not up for the braiding problem, you possibly can merely lattice thick strips of pie dough. Now let’s discuss in regards to the peaches.

What Are the Finest Peaches for Peach Pie?

One of the best contemporary peaches for peach pie are the identical I like to recommend for peach bread. You need barely agency (not exhausting) peaches with zero bruises or mushy spots. Your greatest guess is to buy or decide about 10 agency peaches (about 3 kilos), then allow them to sit in a paper bag for 1–2 days to ripen. Some might have mushy spots after this time, so that’s the reason I counsel shopping for a pair greater than you really need.

In case your peaches are mushy, stringy, and mushy, your filling will style mushy, stringy, and mushy. Eat any overly mushy peaches or save them for peach muffins. They’re NOT splendid in pie.

Can I Use Frozen Peaches in Peach Pie?

Contemporary peaches are greatest for peach pie, although you may get away with unsweetened frozen peaches. If utilizing frozen peaches, thaw, chop, and blot them dry earlier than utilizing. Canned peaches aren’t splendid as a result of they’re already too mushy and mushy.

#1 Success Tip: Use Chunks, Not Slices

Not like apple pie the place you peel and reduce apples into slices, reduce your peeled peaches into small (approx. 1-inch) chunks right here. As a result of peaches are so juicy, slices bake into mush, whereas chunks retain extra of their deliciously mushy texture. The identical tip applies for peach cobbler.

slices of peaches and peach chunks on white cutting board.

Success Ideas for Peeling & Slicing Peaches

  • Have a trusty peeler available. I like this OXO peeler as a result of it’s versatile and simple to carry.
  • You possibly can place the peaches in a pot of boiling water for a couple of seconds to loosen the pores and skin. Use a slotted spoon to take away the peaches and place them on a plate or in a bowl. The peel ought to simply come off. I realized this trick from Style of House, so learn extra over there!
  • After I don’t use the boiling water trick, I simply use my peeler and ensure to rinse it and my palms usually with water as a result of the whole lot begins to get just a little slippery from the juicy peaches.
  • To simply reduce peaches, use a pointy knife and, once more, rinse it and your palms usually to scale back slippage.

7 Ingredient Filling

  1. Peaches: Reduce the peaches into chunks as a substitute of slices for greatest outcomes.
  2. Sugar: Granulated sugar sweetens the filling. Be happy to make use of brown sugar if desired. I like to make use of all brown sugar on this peach crumble pie recipe.
  3. Flour: That is my best choice for thickening non-berry pie fillings. Cornstarch is fantastic, however you’d want rather a lot for this pie, and utilizing an excessive amount of leads to an undesirable paste-like texture.
  4. Lemon Juice: The pie filling tastes just a little flat with out it. Don’t substitute with lime.
  5. Contemporary Ginger (Non-compulsory): I’ve stated it earlier than, however one thing that transforms an excellent peach pie into the BEST peach pie is just a little zing from contemporary ginger. You possibly can depart it out if desired, or substitute with 1/4 teaspoon of floor ginger. When you attempt it, you’ll probably by no means make peach pie with out it once more!
  6. Cinnamon: Heat cinnamon spice and pie go hand-in-hand. You’ll love this addition.
  7. Butter: Like cherry pie, dotting small cubes of butter on high of the filling helps create a richer filling. You want 2 Tablespoons of butter, which is handy since you use 6 Tablespoons within the pie dough. So simply seize 8 Tablespoons/1 stick of butter (113g) for the recipe.
peaches, sugar, butter, lemon, flour, fresh ginger, and cinnamon on counter.

Prime Pie Crust

Add the highest crust over your peach pie filling. You possibly can fancily braid the dough as talked about or:

  • Lattice: Lattice is a well-liked and traditional design for the highest of your pies. I do know many bakers gravitate in the direction of this look, myself included, so I put collectively an in depth Tips on how to Lattice Pie Crust tutorial that will work with any fruit pie filling. Lattice can be a handy selection as a result of you possibly can see when the pie filling is effervescent everywhere in the floor, noting that it’s finished baking.
  • Different Designs: Be happy to take a look at different pie crust designs.
  • Crumble: Or you may do that peach crumble pie. Observe the slight variation within the filling to make up for a buttery, candy, cinnamon-spiced topping.

And don’t overlook: An egg wash, constructed from 1 egg and a little bit of milk, guarantees a crispier crust and helps develop that signature golden sheen. With out it, the pie high appears to be like uninteresting and lackluster. I additionally like topping the pie with coarse sugar for a shiny crunch, however that’s utterly elective.

Many Extra Peach Pie Success Ideas & Tips

  1. Make the Pie Crust Forward of Time: It has to relax for no less than 2 hours, but it surely retains nicely within the fridge for as much as 5 days and the freezer for as much as 3 months, so make it upfront and it’ll prevent time on the day you really make this pie.
  2. Do Not Use Mushy, Bruised Peaches: Eat them as a substitute of utilizing in a pie.
  3. Do Not Make the Filling Forward of Time: The peaches will launch an excessive amount of liquid, so it’s greatest to make the filling instantly earlier than you pour/unfold into the underside crust. If you wish to work forward, you possibly can peel and chop the peaches, then cowl and refrigerate them for as much as 1-2 days earlier than mixing with the opposite components.
  4. Bake for a Lengthy Time: Peach pie takes rather a lot longer than pie recipes like pumpkin pie and pecan pie. The juicy filling ought to be effervescent on the floor almost all over the place and this takes near 75–80 minutes. The inner temperature within the check pies (simple to take with an prompt learn thermometer due to the lattice high) was round 200°F (93°C) when finished.
  5. Baking Sheet on Rack Beneath the Pie: The pie filling normally drips because it’s fortunately baking for over an hour. Place a baking sheet on the underside oven rack to catch the bubbled-over juices. In case you actually wish to save your self cleanup time, line it with foil first.
  6. Begin at an Preliminary Excessive Temperature: 425°F (218°C) for 20 minutes, then the rest at 375°F (190°C). The explanation for the preliminary scorching oven burst is to set the crust and encourage the filling to start thickening faster.
  7. Cool Utterly: Slicing heat offers you a soupy slice of pie. Cool for no less than 4 hours at room temperature as a result of the pie filling continues to arrange because it cools.
lattice peach pie in glass pie dish with slice taken out.
slice of peach pie with a scoop of vanilla ice cream on a white plate

Observe all of my success ideas, plus the exact baking and cooling directions under for a peach pie filling that units completely.

Juicy? Sure. Soupy? No.

Really useful Instruments

Print

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Description

After a couple of further years of testing, that is now a perfected peach pie recipe. Because the pie bakes, anticipate a messy, bubbly, and juicy filling. Because the pie cools, the filling units right into a mushy, but sliceable filling. For greatest success, observe all of my ideas above and watch the video tutorial under.



  1. The crust: Put together both pie crust recipe by step 5.
  2. Prep the peaches: Peel the peaches after which reduce into 1-inch chunks. You want about 8 cups of peach chunks, which is round 1.4kg. You possibly can peel and reduce the peaches as much as 1–2 days forward of time. Cowl and refrigerate till able to make the filling.
  3. In a big bowl, stir the peach chunks, granulated sugar, flour, lemon juice, ginger, and cinnamon collectively till totally mixed. Set filling within the fridge whilst you roll out the dough. No must cowl it.
  4. Modify the oven rack to the decrease third place and preheat to 425°F (218°C). Place baking sheet on the underside oven rack to catch any peach juices.
  5. Roll out the chilled pie dough: On a floured work floor, roll out one of many discs of chilled dough (hold the opposite one within the fridge). Flip the dough a few quarter flip after each few rolls till you could have a circle 12 inches in diameter. Rigorously place the dough right into a 9×2-inch spherical pie dish. Tuck it in along with your fingers, ensuring it’s clean. Pour and unfold filling evenly into pie dish. Dot the items of butter on high of the filling. Put aside at room temperature or within the fridge as you assemble the highest pie crust.
  6. Prepare the lattice: Take away the opposite disc of chilled pie dough from the fridge. Roll the dough right into a circle that’s 12 inches diameter. Utilizing a pastry wheel, sharp knife, or pizza cutter, reduce strips of dough; within the pictured pie, I reduce 6 2-inch-wide strips. Rigorously thread the strips over and below each other, pulling again strips as essential to weave. (Right here’s a lattice pie crust tutorial for those who want visuals.) To seal the perimeters, use a small paring knife or kitchen shears to trim extra dough that extends greater than 1.5–2 inches over the sting. Fold backside pie dough edges again over and press/meld into the lattice edges to kind a clean, neat rim. Flute or crimp the perimeters with a fork.
  7. Calmly brush the highest of the pie crust with the egg wash. Sprinkle the highest with coarse sugar, if utilizing.
  8. Bake the pie on the middle rack at 425°F for 20 minutes; then, retaining the pie within the oven, scale back the oven temperature all the way down to 375° (190°C). Place a pie crust protect (see Observe for do-it-yourself protect) on the perimeters to forestall them from over-browning. Proceed baking the pie till the filling’s juices are effervescent all over the place, together with within the middle, 45–50 extra minutes. This seems like a very long time, however under-baking the pie means a soupy, paste-like filling. If you wish to be exact, the interior temperature of the filling taken with an prompt learn thermometer ought to be round 200°F (93°C) when finished. Tip: If wanted in the direction of the tip of bake time, take away the pie crust protect and tent a whole piece of foil on high of the pie if the highest appears to be like prefer it’s getting too brown.
  9. Take away pie from the oven, place on a cooling rack, and funky for no less than 4 hours earlier than slicing and serving. Filling will probably be too juicy if the pie is heat whenever you slice it.
  10. Cowl leftovers tightly and retailer within the fridge for as much as 5 days.

Notes

  1. Make Forward & Freezing Directions: This a terrific pie to make 1 day upfront, as a result of the filling can have time to set in a single day. The pie crust dough may also be ready forward of time and saved within the fridge for as much as 5 days or within the freezer for as much as 3 months. Be happy to peel and chop peaches 1–2 days upfront, however don’t combine with the opposite filling components till you’re able to bake the pie. The peaches will launch an excessive amount of liquid, so it’s greatest to make the filling instantly earlier than you pour/unfold into the underside crust. Baked pie freezes nicely for as much as 3 months. Thaw in a single day within the fridge and permit to come back to room temperature earlier than serving.
  2. Particular Instruments (affiliate hyperlinks): Pastry Blender, Pie Dish, Rolling Pin, Pizza Cutter for lattice pie dough strips, Vegetable/Fruit PeelerCitrus Juicer, Pastry Brush, Glowing Sugar, Pie Crust Protect
  3. Peaches: You need barely agency (not exhausting) peaches with zero bruises or mushy spots. Your greatest guess is to buy or decide about 9–10 agency peaches (about 3 kilos), then allow them to sit in a paper bag for 1–2 days to ripen. Some might have mushy spots after this time, so that’s the reason I counsel shopping for a pair greater than you really need. Contemporary peaches are greatest for peach pie, although you may get away with unsweetened frozen peaches. If utilizing frozen, thaw, chop, and blot them dry earlier than utilizing. Canned peaches aren’t splendid as they’re already too mushy and mushy.
  4. Ginger: 1–2 teaspoons of contemporary minced ginger provides distinctive taste. In case you love ginger, use 2 teaspoons. In case you don’t have contemporary, use 1/4–1/2 teaspoon of floor ginger as a substitute. In case you don’t love ginger, depart it out.
  5. Crumble Topping: Need to skip the highest crust? Do that peach crumble pie recipe.
  6. Aluminum Foil Pie Crust Protect: You should buy a pie crust protect or make one from aluminum foil. Reduce a 14-inch sq. of aluminum foil. Fold in half. Reduce out a 5-inch semi-circle on the folded edge. Unfold. Rigorously match the aluminum foil over the pie crust edges, calmly securing down on the perimeters as greatest you possibly can (cautious, the pie is scorching!), leaving the middle of the pie uncovered.
  7. Braiding Pie Dough: Some photographs on this publish present a braided pie dough topping, which is an elective technique to adorn your pie. To attain the identical look because the braided pie, you’ll want 3 pie crusts. 1 for the underside crust and a pair of for the strips/braiding. (You’ll have scraps leftover, merely mildew right into a disc, wrap in plastic wrap and freeze for one more pie.) As you possibly can see within the photographs, I latticed with 6 braids and seven strips complete. The strips had been about 1-inch thick. The braids had been assembled with 3 1/2-inch strips. See my detailed Tips on how to Braid Pie Crust web page for extra ideas.

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