Most of us love a good fruit pie and with it being National Peach Pie Day I just had to share with you this recipe .. it shows you how to make this pie from scratch .. yummy
Peach pie is such a wonderful thing to make for any occasion serve it with cream or even vanilla ice cream and you will have that perfect dessert that everyone will love
This great recipe is brought to you by The Stay At Home Chef on YouTube , thanks for sharing this recipe with us
Here below is the recipe and the video tutorial to watch both from the You Tube channel
Perfect Peach Pie
Prep Time: 2 hours
Ready In: 1 hour
Yield: 1 pie
Double Crust:
2 1/2 cups (12.5oz) all-purpose-flour
2 tablespoons sugar
1 teaspoon salt
12 tablespoons cold butter, sliced
8 tablespoons vegetable shortening, chilled and sliced
1/4 cup ice water
1/4 cup vodka, chilled
Filling:
3 lbs peaches, peeled, pitted, and sliced (1/4-inch)
1 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch salt
Finish:
1 egg white, lightly beaten
1 tablespoon sugar
Instructions
Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.
In a large mixing bowl, toss together peaches and 1 cup sugar. Let sit 1 hour. Scoop out 1/4 cup of the juices and set aside. Drain the rest of the excess liquid from the peaches using a colander. Return the peaches to the mixing bowl , add in reserved juices, and toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.
Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
Prepare your lattice crust by rolling the remaining dough half into a 13 by 10 inch rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Freeze on the baking sheet while oven preheats.
Preheat oven to 425 degrees.
Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the peach filling into the pie shell. Lay 4 of the lattice strips on top of the peaches, giving even spacing between. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife. Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
Brush the crust with the beaten egg and sprinkle with 1 TB sugar. Bake in the preheated oven for 25 minutes. Reduce the temperature to 375 degrees and cook 30 to 35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.
https://www.youtube.com/watch?v=_pLcmWYmTuw
National Peach Pie Day
August 24 is the National Peach Pie Day. This food holiday is a perfect excuse to indulge yourself with a slice or two of delicious pie with peaches.
Peaches are harvested between June and August, no wonder the National Peach Pie Day is celebrated in August. The state of Georgia is the leader of the peach production in the United States, it is even known as the Peach State. Peaches are also extensively cultivated in California and South Caroline. But the National Peach Pie Day is celebrated throughout the United States.
To honor this delicious dessert, try your hand at cooking peach pie. Here is an easy recipe for you. In a large bowl, combine 1/2 cup white sugar and 1/4 cup packed brown sugar. Add 4 1/2 cups sliced peeled peaches and toss gently. Cover and set aside for 1 hour. Line a pie plate with a 9-inch ready-made pie crust and set aside. Drain peaches and reserve juice.
In a saucepan, combine 3 tbs cornstarch, 1/4 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/8 tsp salt. Gradually stir in peach juice and bring to a boil. Cook until thickened, stirring. Remove from the heat, stir in 2 tsp lemon juice and 1 tsp butter. Gently fold in peaches. Pour filling into crust, make a lattice crust from another ready-made pie crust. Bake at 400 °F for about 1 hour.
Article source :https://anydayguide.com/calendar/1199
