Peach Pie

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Here’s how I make my peach pie:

I start with a homemade crust, the recipe follows:

Place 2 1/2 cups of @mainegrains pastry flour or other flour and a big pinch of salt in the bowl of a food processor, whir together briefly. Then add two sticks of salted butter - I use the New Zealand grassfed butter from @costco for my baking - and cut into 12 pieces each and pulse the processor until the butter is reduced to pieces the size of kernels of corn. Then, prepare one cup of water with a handful of ice in it and add 1 teaspoon of apple cider vinegar to the water. Take the flour and butter mix out of the processor and put into a bowl and add the water plus vinegar to the flour and butter mixture with a fork until the ball of dough holds together but it not wet. Give it a few kneads and place it into the refrigerator for at least an hour and up to overnight - optimal is three hours. Take dough out roll for your pie, and feel free to fold it a few times as you roll it out to increase the flakiness.

I fill my peach pie with 10 whole blanched and sliced peaches mixed with 1/2 c plus two tablespoons flour and 3/4 c white or coconut sugar and a tablespoon of orange zest, a splash of vanilla extract or a large pinch of ground vanilla bean (or both!) and a pinch of salt.

This pie needs a top crust - it can be a lattice or a solid crust. Bake at 350 for at least an hour, usually mine takes and hour to an hour and ten minutes to fully cook through - make sure the pie is bubbling across the whole surface before you take it out of the oven.

Serve at room temperature or warm - not hot! You will need to wait at least an hour to cut this and it will last 4 days.

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