Peach Pie
I had never made a peach pie before this recipe, but I loved how it turned out. It's Sally's Perfect Peach Pie with a couple of tweaks, of course.
Ingredients
- This Buttery Flaky Crust, which requires:
- 300 grams all-purpose flour
- 200 grams cold unsalted butter
- 125 cubic centimeters cold water (ice-cold)
- Salt
- 8-9 peaches
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon
- 1 egg for brushing the crust
Procedure
- Make the Buttery Flaky Crust, shape it into two disks, and refrigerate them. You can do this ahead of time!
- Peel the peaches and cut them into approximately 1-inch chunks, not slices. You can also do this ahead of time and refrigerate.
- Preheat the oven to 425°F (220°C).
- On a floured surface, roll one of the crust disks into a circle and place it into a 9-inch pan. Refrigerate it while you prepare the filling.
- Note: To roll into a circle, rotate the disk a quarter turn after every couple of rolls. So, roll the disk twice, rotate it a quarter turn, roll twice again, rotate again, and so on.
- For the filling, combine the peach chunks, lemon juice, and sugar in a bowl. Then, stir in the flour and cinnamon.
- Pour the filling into the pan and refrigerate again while you prepare the top crust.
- Get the other disk from the fridge and roll it on a floured surface. Create a lattice by cutting strips or just top the pie with a full crust circle, it's up to you!
- In a small bowl, beat the egg and brush the crust. You can also sprinkle some coarse sugar on top.
- Bake it at 425°F for 20 minutes and then reduce the oven temperature to 375°F (190°C). Bake it for another 45-50 minutes. If the top is getting too brown, place a sheet of aluminum foil on top of the pie.
- Remove the pie from the oven, place it on a rack, and let it cool (!). Try to give it 30 minutes.
- Serve with ice cream :)