A delicious pie filled with fresh, juicy peaches and ingredients you probably already have in your kitchen! Plus an easy, homemade buttery double crust. The perfect way to use your summer peaches!
Happy Friday guys! It’s been a while since I posted a new recipe, I’m sorry about that – it’s just been a bit of a crazy couple weeks! But I came back with an awesome one for you, so I hope you’ll forgive me! I was at the market buying strawberries to make jam with and they had a big box of peaches for £1.50, so I had to buy them! All I had to do then was decide what to do with the peaches, and peach pie it was – great decision! This pie is amazing – it has juicy, flavourful peaches that just have the taste of summer in every bite, which are complimented beautifully by the warm cinnamon and caramelly brown sugar. I did a double crust using my absolute favourite pie crust recipe – it’s so easy to make, so buttery and absolutely delicious! Serve your warm slice of peach pie with a scoop of vanilla ice cream and you’re in heaven!
Peaches are one of my favourite fruits, maybe it’s because it’s acceptable to get messy when you eat them since all the best ones are pouring with juicy goodness – or maybe it’s just the sweet, summery taste! I’m a bit spoiled when it comes to peaches because of all the time I’ve spent in Georgia, their peaches really are the best – I mean, they’re called the Peach State for a reason! That being said, we’ve been lucky in the UK this year – our peaches tend to come from Spain and this year they’ve been absolutely delicious, so I’m pretty happy! I couldn’t wait to use them in this pie, but we have been snacking on them too – there was plenty to go around! I’m also a big fan of any fruit that pairs so perfectly with cinnamon of course – it gives me lots of great excuses to bake with cinnamon in the summer and not have people look at me funny! With the cinnamon and brown sugar, this peach pie definitely has a comforting taste to it, but it doesn’t take away from that summer feel you get with the peaches – in fact, wouldn’t this pie be just perfect to enjoy during a summer storm? Or, maybe while sitting in the garden in the evening when the skies are clear and there’s a slight chill in the air – perfect!
- 640g plain flour (all purpose), plus extra for dusting
- 2 tsp salt
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 460g unsalted butter, cold and cubed
- 200ml ice water
- 1 egg white
- 1 whole egg
- 850g peaches, peeled and sliced (approx 15 peaches/ 2lbs)
- 1 lime, juice
- 45g plain flour
- 1 tbsp cornflour (cornstarch)
- 215g brown sugar
- 1/4 tsp ground cinnamon
- Pinch of salt
- 1 tsp vanilla extract
- Vanilla ice cream
- For the crust, add the flour, salt, sugar and cinnamon to your food processor and pulse to mix. Add the butter and pulse until you have a mixture that resembles breadcrumbs. With the motor running, gradually add the ice water until the dough just starts to clump together, you most likely won't need all of the water - just add until it starts to form a dough. If you don't have a food processor, you can mix the butter into the flour mixture either using a pastry blender, two knives or by rubbing it in with your fingers - again, until you have a bread crumbs mixture. Then stir in the water with a wooden spoon.
- Turn the dough out onto a floured surface and split in half. Flatten into disks and wrap in cling film/plastic wrap. Chill for 30 minutes.
- Lightly grease a 10" pie dish. Remove one half of the dough and place on a floured surface, roll out into a large circle, about 1/8" thick and line your pie dish with it (if the dough is hard to roll, let it sit on the side for 10 minutes). Whisk your egg white until it starts to get foamy, then brush the pastry with the egg white - this helps create a seal and stop you getting a soggy bottom! Place the pastry lined pie dish in the fridge while you make the filling.
- Preheat your oven to 175C/350F
- Place your peeled and sliced peaches in a colander and pour the lime juice over, making sure to coat all the slices. Shake a few times to get rid of any excess lime juice. Set aside.
- Add your flour, cornflour, brown sugar, cinnamon and salt to a bowl and combine. Add the peach slices and gently stir until fully combined. Stir in the vanilla.
- Pour the peach mixture into your lined pie dish. Roll out the other half of your pie dough to 1/8" thick and cover the pie, tuck the top pie dough under the bottom and crimp to seal. Make 4-6 slits through the top of the pie dough to allow steam to escape during cooking. Beat your whole egg* for a few seconds, then brush over the top of the pie.
- Bake your pie on the middle shelf for 45 mins - 1 hour, until the crust is golden and the filling is bubbling up through the slits.
- Cool on a wire rack.
- Pie is best served warm (not hot) with a scoop of vanilla ice cream
- If, like me, you don't have a huge food processor you can make the pie dough in two batches - just split the ingredients in half, following the same steps.
- One way to easily peel peaches is place them in boiling water for 10-20 seconds, remove and immediately place in a bowl of ice water (to stop the cooking process) - then use a paring knife to remove skins.
- *To save wasting eggs, when separating to get the egg white wash for the base I saved the yolk. Once I'd brushed the base crust with the egg whites, I re-added the egg yolk and beat to combine. Then used that as the egg wash on top - works great and you only need to use one egg!
The next tip is the lime juice! Not only does the juice stop your fruit from browning, but coating your fruit slices in lime (or lemon) juice will strengthen the cell wall of your fruit, helping it hold it’s structure when baking – this way you end up with yummy, juicy slices of peach rather than just peach mush! I think the lime juice gives it a nice extra flavour (which is why I use it over lemon juice), but it can add an extra tang you don’t really want – that’s why I add it with the peaches in a colander, this way all the slices get coated but you also get rid of an extra lime juice – perfect!
This peach pie is so easy to make, and so delicious anybody you serve it to is gonna be begging for the recipe (luckily, you know just where to send them!). I, unfortunately, am on a diet at the moment but I did have a slice of this pie – I was originally just taste testing it and before I knew it I had finished the whole slice, oops! It may be delicious, but it’s definitely not diet friendly! Oh well, we’re all allowed a cheat day every now and then, right? I sent the rest of the pie off to my mum’s office so I wouldn’t devour the whole thing and they absolutely loved it! This is a great pie to take as a dessert for a family get together or pot luck, as you can make it ahead of time and then just heat it up in the oven before serving so it’s nice and warm (although, it is good cold too). Serve it à la mode and everyone will be asking for seconds – you might want to bake two 😉
I’m gonna bring this amazing and delicious Peach Pie along to Fiesta Friday this week, don’t worry I’ve got a big tub of vanilla ice cream too! Fiesta Friday is an awesome party hosted by the Amazing Angie, and this week it’s gonna be nice and chilled, so make sure you come join us 🙂
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