Classic Peach Pie

August 8, 2016

Desserts Recipes

Peach Pie by Stasia Wimmer

There is nothing better than a classic peach pie when peach season is in full swing. You might think making a fruit pie is hard, but I assure you it can be quite simple. I think you might just surprise yourself, and impress the ones you love, with this absolutely delicious recipe. I made this recipe simple to assure that even the most apprehensive of bakers, could master a classic peach pie. Enjoy!

Here Is How To Make It

Preheat oven to 400° degrees. Place a cookie sheet lined with foil in the oven to preheat. You’ll place your prepared peach pie on this cookie sheet to bake. Preheating a cookie sheet is a great way to help transfer heat to the bottom of the pie crust, allowing it to crisp nicely.

peach pie.3

Bring a large pot of water to a rolling boil. Carefully place 8 ripe, but firm, medium-sized peaches, into the pot of boiling water. Blanch* for about 45 seconds to 1 minute, or until the skin loosens a bit from the peach. Remove blanched peaches with a slotted spoon and place into a bowl of ice water. Once cool, peel peaches and discard the skin.

peach pie.4

Cut peaches in half; remove and discard the pit, making sure there are no remaining pit pieces attached to the core. Slice peaches into ¾ inch pieces, and place in a large mixing bowl. In a separate bowl combine sugar, brown sugar, cinnamon, and salt; mix until well combined. To the bowl of sliced peaches add lemon juice, lemon zest, vanilla extract, sugar-cinnamon-salt mixture, and mix well. Add the cornstarch; gently mix until well combined.

Spoon peaches and their juices into a prepared pie shell. Dot with butter and place the top pie shell over the filling. Fold edges over and crimp together. Make four slits on top to vent while baking. Brush pie shell with egg wash and sprinkle with sugar. Place on preheated cookie sheet and bake at 400° for 15 minutes. Reduce heat to 350° and bake for an additional 45 minutes, or until crust is nicely browned and juices are bubbling. If the edges become dark too quickly, cover with foil during baking. Once finished, remove to a wire rack and cool for two hours before serving.

peach pie.5

*Blanching is a term used to prepare (the fruit or vegetable) for further freezing or cooking by immersing briefly in boiling water.

Classic Peach Pie

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Author Stasia Wimmer

Ingredients

  • 6 cups peeled sliced peaches , cut into 3/4 inch wedges [see tip]
  • 1/2 cup granulated sugar , plus a little extra to sprinkle on top
  • 1/4 cup dark brown sugar , firmly packed
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 4 tablespoons cornstarch
  • 1 tablespoon unsalted butter , cubed
  • 1 egg white + 1 teaspoon of water , whisk together to make an egg wash
  • 1 prepared pastry for double-crust pie , 9-inch

Instructions

  1. Preheat oven to 400° degrees. Place a cookie sheet lined with foil in the oven to preheat. You’ll place your prepared peach pie on this cookie sheet to bake. Preheating a cookie sheet is a great way to help transfer heat to the bottom of the pie crust, allowing it to crisp nicely.
  2. Tip – Bring a large pot of water to a rolling boil. Carefully place 8 ripe, but firm, medium-sized peaches, into the pot of boiling water. Blanch* for about 45 seconds to 1 minute, or until the skin loosens a bit from the peach. Remove blanched peaches with a slotted spoon and place into a bowl of ice water. Once cool, peel peaches and discard the skin.
  3. Cut peaches in half; remove and discard the pit, making sure there are no remaining pit pieces attached to the core. Slice peaches into 3/4 inch pieces, and place in a large mixing bowl. In a separate bowl combine sugar, brown sugar, cinnamon, and salt; mix until well combined. To the bowl of sliced peaches add lemon juice, lemon zest, vanilla extract, sugar-cinnamon-salt mixture, and mix well. Add the cornstarch; gently mix until well combined.
  4. Spoon peaches and their juices into a prepared pie shell. Dot with butter and place the top pie shell over the filling. Fold edges over and crimp together. Make four slits on top to vent while baking. Brush pie shell with egg wash and sprinkle with sugar. Place on preheated cookie sheet and bake at 400° for 15 minutes. Reduce heat to 350° and bake for an additional 45 minutes, or until crust is nicely browned and juices are bubbling. If the edges become dark too quickly, cover with foil during baking. Once finished, remove to a wire rack and cool for two hours before serving.

*Blanching

  1. A term used to prepare (the fruit or vegetable) for further freezing or cooking by immersing briefly in boiling water.

 

Classic Peach Pie by Home & Feast
SHOW COMMENTS

Leave a Reply

%d bloggers like this: