Classic peach pie is a perfect summer dessert. It is a peach with a lot of moisture, a warm spice, and a golden brown and a baked butter, a peeled pie crust. If you board on the top with vanilla ice cream, it can be the best of what you have eaten.
Best handmade peach pie
Pi was always one of my favorite desserts. Apple, Blueberry, Pumpkin… I honestly love them all. But if I have to choose a person to eat for the rest of my life, the peach will come to the top. Homemade peach pies are especially special when peaches are in the season!
It is made of fresh and juicy peach, the correct combination of warm spices, and the most naked pie crust-my homemade peach pie is an absolute pie perfect. This recipe, which is not too sweet and tastes, is a recipe that wants to go back repeatedly.
Materials needed to make peach pies:
- peach
- sugar
- flour
- Lemon juice
- cinnamon
- nut
- Vanilla extract
- Pie crust
How to make homemade peach pies:
- Prepare a pie crust. This is my favorite pie crust recipe. You can also use the pie dough purchased at the store.
- Peel the peach and cut it thinly. Sprinkle the peach in boiling water for 1 minute and immediately put it in an ice bowl. The skin will slip right away. Remove the pit and slice.
- Mix the pie fillings. Put a thinly sliced peach in a large bowl. Add sugar, flour, lemon juice, vanilla extract and spices. Throw to combine.
- Assemble the pie. Pour the pie filled with the bottom bread shell. Add the top crust. You can release steam by performing a full crust with the top or cut.
- Bake the pie. I like to start baking at 425 degrees. This allows you to fully baked crusts and wonderful golden colors on the floor. After 20 minutes, lower the temperature to 375 degrees and bake until an additional 40-50 minutes or golden brown and foam.
- Cool. So that the pie can sit at room temperature for 1 to 2 hours and install the filling before serving.
Tips and proposals
Is it fresh or frozen? We prefer to use fresh peaches in this pie, but because it is a very short time, this pie is so delicious that you can’t only enjoy it for a month. The frozen peach works well with backup when the peach is not in the season.
Try a delicious Strreusel toppings. Skip the top bread and instead add a streusel topping! Mix 2/3 cup brown sugar, 3/4 cup flour and 3/4 cup oats in the middle bowl. Mix a mixing thrown and cut one cold butter until the mixture is similar to rough crumbs. Sprinkle peach pie fillings before baking as indicated in the recipe.
Save the remaining pie. Cover the remaining peach pies at room temperature for up to two days. To keep it longer, pack it with foil and keep it in the refrigerator for up to a week.
More delicious pie recipe:
Classic peach pie recipe
Classic peach pie is a perfect dessert in a warm summer evening made with warm spices such as juicy peaches, cinnamon and nutrients. It is baked with a peeled bark until the filling is foam and the bread shell is golden brown.
Serving: 8 Serving
Calories: 256Kcal
topping
- 1 Large egg
- 1 spoon Cold water
- Course sugar optional
Preheat the oven to 425 ℃. We use our butter homemade pie crust recipe to double pie crust. Follow the steps until the dough disk is put in the refrigerator. Cool for at least an hour in the refrigerator.
To easily remove the skin from the peach, put it in a boiling water pot for about 1 minute to blanch it. Immediately put it in a bowl of shaved ice. The skin should slip right away. Cut the peach and put it in the middle mixing bowl. Add lemon juice and vanilla extract and stir gently.
Stir sugar, flour, cinnamon and nutrient in a small bowl. Pour pour on the peach and stir gently.
Remove the pie dough from the refrigerator and roll one of the refrigerated dough disc to a circle with about 12 inches in diameter. Carefully move to a 9 -inch pie plate and smoothly press the dough until it becomes soft around the bottom of the pie plate. Pour peach on a plate and spread it evenly.
Now you can start with the top lattice crust. Remove other disks of the refrigerator in the refrigerator and use the pizza cutter (the best way to get a strip) to roll to a circle of about 12 inches (the same as the floor crust). You can create a uniform grid with these. Otherwise, you can cut four of the strips in half and create a more interesting grid. Seat the strip of the dough on the filling to carefully sew each other on the filling. Triped excessive dough around the edge of the pie, then fluttered with a finger or used a fork to press around the edge of the pie dish.
Shake eggs and cold water together in a small bowl. Use fresh confectionery brush to wipe the top of the pie crust with egg washing. Sprinkle the course sugar to add some additional touch.
Place the pie in the preheated oven and bake for 20 minutes at 425 ° C. I like to catch drips with foil -covered baking sheets under the pie. After 20 minutes, reduce the oven temperature to 375 ℃ and bake 40-50 minutes more. Pie shields or tin foil can be placed on the pie edge to prevent too much brown. The pie is done when the filling is bubbled and the top crust is made of a wonderful golden brown. Remove the pie from the oven and place it on the cooling shelf.
Peach pages should cool for 2-3 hours at room temperature to thicken the fillings. Slice the pies when it is warm and it is so juicy that it is poured throughout the plate. When cooled, slice and provide vanilla ice cream. take pleasure in!
*Fresh peaches are the best, but if the peach is not in the season, it can be frozen.
Calories: 256Kcal | carbohydrate : 44G | protein: 4G | province: 8G | Saturated fat: 2G | Multi -unsaturated fat: 1G | Single unsaturated fat: 3G | Trans fat: 0.003G | Cholesterol: 23Mg | sodium: 131Mg | potassium: 226Mg | fiber: 3G | sugar: 25G | Vitamin A: 524IU | Vitamin C: 7Mg | calcium: 18Mg | steel: 2Mg