Peach pie is all I have been thinking about this past week. I know it isn’t peach season, but this strangely warm December has really made my tastebuds crave the nectar-like fruit. As you know, my need for pie is always there; it’s like I have to constantly feed the pie beast. Any kind of fruit filling with buttery and nutty crust is definitely my cup of tea.
Peaches from the grocery store are rarely the best ones to eat. They look really nice on the outside, but you take them home and they turn out to be like a rock. They’re often picked when they are still green, and with improper storage, they turn mealy and mushy. Buying frozen peaches prevents you from buying unripe ones, and it only gives you more security in making an outstanding pie.
If you’re lucky to have fresh peaches, make sure you’re using sweet and ripe, but slightly firm, fruit; they shouldn’t be dripping with juice. Save those for eating as a snack!
- Half of the Pâte Brisée Recipe
- Streusel Recipe
- About 800g (28oz, 2 packages) of frozen Peach Slices
- 42g (3T) Unsalted Butter
- 70g (about ⅓-cup, packed) Light Brown Sugar
- 2g (¼t) Kosher Salt
- 16g (2T) Corn Starch
- On a lightly floured surface, roll out the pie dough to a little less than ¼-inch thickness, taking care to rotate the dough each time after rolling to prevent sticking.
- Carefully wrap the dough onto the pin, brushing off the excess flour with a pastry brush.
- Unroll and fit it into the pie pan. Cut around the dish, with an allowance of about 1 inch.
- Fold the edge of the dough under, and flute all the way around the pan. Chill the pan in the refrigerator for at least 30 minutes.
- Preheat the oven to 425°F (218°C). In a large fry pan on medium flame, heat up the peaches, butter, brown sugar, and salt until the peaches are warmed through and the butter and sugar are melted. Continue cooking for two minutes. Turn off the heat and set aside.
- Once chilled, take out the pie shell and blind-bake for 12-15 minutes, or until the sides begin turning golden brown. Take out the shell from the oven, remove the parchment and weights, and set aside to cool for about 20 minutes. Turn the oven down to 325°F (163°C).
- When slightly cooled, toss the peaches with the corn starch and pour the filling into the shell. Take the chilled streusel and pull it apart into teaspoon-size pieces. Cover the top of the pie.
- Bake for about 40 minutes, or until the crust and streusel are golden brown.
- Wait until the peach pie comes to room temperature before serving or storing.
- Alternatively, fold the dough in half and unfold when placed into the pan.
- You can roll out, fit, and trim the chilled pie dough a day ahead. Equally, you can cook the filling a day early and refrigerate. I recommend adding the corn starch into the fruit mixture right before baking, to allow optimum thickening ability.
- To flute the edge of the pie: take your thumb of one hand and place it on the inside edge of the pan. With the thumb and index finger of the other hand, guide the other thumb in-between the two to crimp the edge.
- To blind bake the pie shell: take a piece of parchment large enough to fill the bottom of the pan and up the sides. Take your pie weights, or (450g/1lb) dried beans, and fill the pie. This will help keep the dough from over-puffing. The partial bake is to help prevent a soggy crust.
- Total Fat 29.3g37.6%
- Saturated Fat 15g75%
- Trans Fat 0g
- Unsaturated Fat 12.6g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 10.1g
- Cholesterol 62mg20.7%
- Sodium 154mg6.7%
- Total Carbohydrate 54.3g19.7%
- Dietary Fiber 3.9g13.9%
- Total Sugars 26.9g
- Includes 17.8g Added Sugars35.6%
- Protein 6.3g12.6%
- Vitamin A 212µg14.1%
- Vitamin C 7mg11.7%
- Vitamin D 0µg0%
- Calcium 52mg5.2%
- Iron 1mg5.6%
- Potassium 333mg9.5%
This pie isn’t adulterated with any flavorings. It’s strictly a peach pie with brown sugar. If you want to spice your pie, add some cloves, cinnamon, or allspice to make it holiday-ready! A slice of this pie will make anyone’s day better.