Peach Pie

This pie is delicious when prepared with seasonally ripe peaches.
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This tart is delicious, prepared with seasonally ripe peaches. My family enjoys it as much if not more than an apple pie.

To easily peel peaches, place them in a colander, immerse them in a pot of boiling water for about 1 minute, and cool them in an ice water bath.

To prevent them from darkening, leave them in cold water and peel just before cutting them to mix them with lemon juice in step 3 .

 

Servings: 6

Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

 2 unbaked 9 inches pie dough
 135 g (2/3 cup) sugar
 25 g (3 tbsp) all-purpose flour
 7 medium peaches, peeled and sliced
 1 tsp freshly squeezed lemon juice
 14 g (1 tbsp) cold butter
 1 egg beaten with 1 tbsp of milk

1

Set the oven rack in the bottom of the oven. Preheat the oven at 425 °F. Line a the pie plate with on sheet of dough.

2

Whisk the sugar and flour in a small bowl.

3

In a large bowl, mix the peaches and lemon juite. Add sugar flour mixture and stir to coat the fruits.

4

Pour the filling in the bottom crust. Scatter dices of butter over the filling.

5

With a pastry brush, brush the edge of the dough with the beaten egg. Cover with the other pie crust and press lightly to seal. With the help of paring knife , cut the dough at the edge of the pie plate. Flute edge with thumb and index or with the back of a spoon.

6

Brush the pie with the egg except the border. Cut 2 slits of 2 inches in the center of the pie to let the steam escape while cooking.

7

Bake in the oven for 15 Minutes, lower heat at 375 °F and cook 25 to 30 minutes until dough is lightly browned. Cool before serving.

Ingredients

 2 unbaked 9 inches pie dough
 135 g (2/3 cup) sugar
 25 g (3 tbsp) all-purpose flour
 7 medium peaches, peeled and sliced
 1 tsp freshly squeezed lemon juice
 14 g (1 tbsp) cold butter
 1 egg beaten with 1 tbsp of milk

Directions

1

Set the oven rack in the bottom of the oven. Preheat the oven at 425 °F. Line a the pie plate with on sheet of dough.

2

Whisk the sugar and flour in a small bowl.

3

In a large bowl, mix the peaches and lemon juite. Add sugar flour mixture and stir to coat the fruits.

4

Pour the filling in the bottom crust. Scatter dices of butter over the filling.

5

With a pastry brush, brush the edge of the dough with the beaten egg. Cover with the other pie crust and press lightly to seal. With the help of paring knife , cut the dough at the edge of the pie plate. Flute edge with thumb and index or with the back of a spoon.

6

Brush the pie with the egg except the border. Cut 2 slits of 2 inches in the center of the pie to let the steam escape while cooking.

7

Bake in the oven for 15 Minutes, lower heat at 375 °F and cook 25 to 30 minutes until dough is lightly browned. Cool before serving.

Peach Pie

 

 

Hi, I'm Micheline

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