Late Summer Peach Pie
Use the freshest peaches, chopped into chunks, for as sweet pie and an ultra-flakey crust.
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Servings: 8 servings
Calories: 300kcal
Ingredients
For the Filling
- 3 lbs peaches, peeled, cut into chunks
- ⅔ cup sugar
- ½ cup instant tapioca
- 2 tbsp lemon juice
- 1 tsp cinnamon
- 1 tsp fresh ginger, minced
- 2 tbsp unsalted butter
- 1 large egg, beaten well
- 1 tbsp heavy cream
- 1 tbsp Sanding sugar
For the Crust
- 2 ½ cup all-purpose flour
- 1 tsp Kosher salt
- 6 tbsp butter, cold, and cut into small cubes
- ⅔ cups vegetable shortening chilled
- ¼ cup ice water
- ¼ cup Vodka chilled
Instructions
- Prepare the pie crust recipe- In the bowl of a food processor, combine the salt and flour. Pulse three times. Cut in the butter and shortening using small pulses until the mixture is crumbly. Slowly add in the ice water. Then pulse in the vodka. Do not over-mix. Turn the dough out onto a lightly floured surface. Work the dough with clean cold hands until it comes together. With a bench scraper divide the dough into two equal parts. Press each half into a round thick disc. Wrap in plastic wrap and chill for at least 1 hour.
- Peel the peaches and cut into 1-2 inch chunks. If you slice the peaches, the filling becomes very jammy Chunks hold their shape much better. In a large bowl, add the sugar, lemon juice, cinnamon, ginger, and tapioca to the peaches. Chill the peach mixture while you prepare the pie plate with the dough.
- Preheat the oven to 425 degrees.
- On a floured surface, roll out one of the discs of the chilled dough into a 12-inch circle. Rotate the dough frequently adding more flour to the rolling surface if necessary. Using a rolling pin, roll up the dough loosely then unroll the dough into an 8 inch pie plate. Tuck the excess dough under and then crimp using your thumb and middle finger. Pour the filling into the dough. Dot with the 2 tbsp of butter. Chill the pie in the fridge while you prepare the lattice.
- In a small bowl, beat the 1 large egg and heavy cream until well combined. Set aside.
- Roll out the second disc of dough. With a pizza cutter or long sharp knife, cut the dough into 6- 2 inch strips. Alternating the strips, place three across the pie then weave the remaining strips over and under to form your lattice. Once you have topped the pie with the lattice, brush the crust with the large egg and heavy cream mixture (called an egg wash) and sprinkle with sanding sugar.
- Place the pie plate on a rimmed baking sheet lined with parchment paper for catching drips. Bake the pie at 425 degrees for 45-50. If the edges begin to brown too much, cover them lightly with strips of foil.
- Let the pie rest for 4 hours before slicing. The pie will be too soupy if you do not let it set up for several hours.
Notes
The most important thing when baking a pie is to chill, chill, chill. If the crust is sticking, chill. (or add a dusting of flour) . Chill the dough after filling the pie. You want everything as cold as possible before it goes into the hot oven.
Store the baked pie leftovers (if there are any) covered with foil, in the fridge for up to 5 days.
Heat at 325 degrees, covered for 20-30 minutes to reheat.
You can freeze the dough for up to 3 months. Wrap in a double layer of plastic. Thaw overnight in the fridge before rolling.
You can use unsweetened frozen peaches. Cut the peach slices in half to prevent the pie from getting too jammy.
Always bake on a lined baking sheet- this way there are no spills in your oven and you can easily move the pie without damaging the fragile crust
Nutrition
Calories: 300kcal