Fresh Peach Pie with Flaky Butter Crust
User Reviews
5
Fresh Peach Pie with Flaky Butter Crust
Description
This Fresh Peach Pie combines a double crust made from chilled butter, all-purpose flour, salt, and ice-cold water, rolled out and chilled before shaping. The crust's preparation maintains visible small butter pieces to ensure a flaky texture when baked. The filling consists of sliced, peeled, semi-ripe peaches blended with sugar, flour for thickening, and warming spices including cinnamon, ginger, and nutmeg, as well as salt and lime wedges for added acidity.
After assembling the pie with the filling and crust, it is baked at a high temperature on a preheated cookie sheet to encourage a crisp bottom crust and golden top. The coarse sugar sprinkled on the crust enhances texture and appearance. The result is a pie crust that is flaky and buttery, paired with a juicy, spiced peach filling bursting with freshness and mild tartness from lime.
This pie is ideal as a dessert served at room temperature and improves in flavor and consistency if allowed to cool completely or overnight to let the filling set. It pairs well with vanilla ice cream or stabilized whipped cream.
Notes recommend thorough cooling before serving to ensure the filling is fully set, with the suggestion to enjoy the pie with ice cream. The recipe encourages rating for feedback.
Ingredients
For the dough (double crust):
- 2 ½ cups all-purpose flour
- ½ tsp table salt
- 1 cup butter chilled and diced
- ½ cup water very cold; ice
- 1 large egg lightly beaten
For the Filling:
- 5 ½ cups peaches semi-ripe, peeled and sliced
- 3 lime wedges
- ⅔ cup sugar
- ½ cup flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp table salt
- 2 TB butter salted
- sugar coarse; for top of crust
Instructions
- Dough (make ahead): In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, just until there remains small pea-sized butter chunks in the dough. Gently stir in 1 TB of ice cold water at a time, until mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either pastry cutter or cold fingers. The key is not to overwork the dough (avoid using food processor.) The little chunks of butter should still be visible.
- Chill: Gently form 2 dough balls (1 slightly larger than the other) and wrap well in plastic. Refrigerate at least 1 hour (up to overnight.)
- Preheat: Preheat oven to 450F with rack on second-to-lowest position. Place a large cookie sheet on the rack to heat up.
- Roll: Roll the larger dough ball out to fit bottom/sides of 9-inch pie pan, with bit extra for edges. If dough is firm, you may need to roll it out twice. Place crust in bottom of pie pan. Press evenly into the bottom and up sides of the pan. Press down the edges. Brush bottom crust with some of the beaten egg. Roll the smaller dough ball to fit over top of 9-inch pie pan and set it aside.
- Filling: In a colander, add sliced peaches and sprinkle with lime juice. Toss gently and let juices drain out. In a bowl, combine the sugar, flour, cinnamon, ginger, nutmeg, and salt. Pour mixture over peaches, tossing to coat. Spread peach filling into the pie crust. Dot evenly with butter. Cover with the top pie crust, folding edges under and fluting to seal (or use fork to press down.) Cut about 8 slits on top crust. Brush rest of beaten egg over the top. Sprinkle with desired amount of coarse sugar.
- Bake: Carefully remove the heated cookie sheet from oven. Place pie on sheet and return to rack. Bake 10 minutes at 450F and then reduce to 350F. Bake 30-35 minutes or just until top is golden brown and filling is bubbling (cover loosely with foil if top browns too quickly.)
- Cool: Cool completely at room temp to allow pie filling to set (very important.) Serve chilled or at room temp. Reheat if you want to serve warm.
Notes
- Allow the pie to cool completely, preferably overnight, to let the filling set firmly.
- Serve slices with vanilla ice cream or stabilized whipped cream to complement the spiced peach filling.
- Handle the dough gently and keep ingredients cold to maintain a flaky crust texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 562mg | 23% |
| Potassium | 183mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 31g | 62% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 6mg | 7% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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