Peach pie including two recipes made with fresh fruit.
If peaches are in season and at their juiciest and sweetest, why not indulge yourself with a slice of delicious homemade summery peach pie?
Forget apple pie for the time being, you can have that any time of year and don't even think about using tinned peaches if you have fresh peaches in store.
Peach pie shrieks summer, sun, scorching hot days and warm pleasant evenings, even the fruit itself resembles a big bright fiery sun glowing in the sky.
Make sure that the peaches are ripe, juicy and soft for the best taste.
Hard, unripe peaches will not soften and sweeten up during cooking. They will remain firm with a sharp acidic taste and you will have to add large amounts of sugar to the pie for it to become edible and enjoyable.
To peel the peaches easily, submerge them in boiling water for two minutes and then plunge them in ice cold water immediately afterwards. The skin should peel easily this way.
Peach pie can be made with a two-crust shortcrust pastry or with a single pastry crust covering the bottom of the pie dish and a lattice top. The pastry should be prepared (or bought) beforehand and chilled in the refrigerator for at least 20 minutes or even overnight if need be.
Extra flavour is given to the peach pie by adding spices such as cinnamon, ground nutmeg or cloves.
Don't forget to serve the baked pie with a generous helping of cream.
- shortcrust pastry for a two-crust 9 inch pie
- 5 cups of peeled and sliced fresh peaches
- 1 cup of sugar
- ½ cup of plain flour
- 2 tbsp of freshly squeezed lemon juice
- 2 tbsp of butter
- 1 beaten egg
- ½ tsp of cinnamon
- ¼ tsp of ground nutmeg
- ¼ tsp of salt
- Preheat the oven to 450°F/230°C.
- Line a 9 inch pie dish with half of the rolled out shortcrust pastry (see: making a two-crust pie).
- In a large mixing bowl, combine the peach slices and the lemon juice, coating the fruit with the juice.
- In a separate bowl, mix the sugar, flour, spices and salt. Add to the peaches and stir well.
- Spoon the peach and flour mixture into the pastry shell and dot evenly with the pieces of butter.
- Roll out the second piece of pastry and cover the pie, sealing the edges together (see: making a two-crust pie). Decorate the top with shapes from the excess pastry if you wish.
- Brush the top of the pie with the beaten egg and cut two slits in the top of the pie for the steam to escape.
- Bake in the hot oven for 10 minutes and then reduce the temperature to 350°F/180°C and cook for a further 30 - 35 minutes until the pastry is golden brown.
- Remove from the oven and allow to cool before serving warm with cream or vanilla ice cream.
Peach Pie II
This pie is extra sweet and has a gooey texture from the corn syrup. Irresistible.
- shortcrust pastry for a two-crust pie 9 inch pie (see shortcrust pastry: two-crust pie)
- 4 large fresh peaches, sliced
- ¾ cup of brown sugar
- 1/3 cup of plain flour
- 1/3 cup of softened butter
- 3 tbsp of light corn syrup
- Preheat the oven to 400°F/200°C.
- Line the pastry tin with half of the pastry (see: making a two-crust pie).
- Arrange the sliced peaches on top of the pastry base.
- In a medium sized saucepan, combine the sugar, corn syrup, butter and flour and cook over a medium-low heat until the sugar has dissolved and the ingredients have been thoroughly combined. You will need to stir continuously.
- Pour the mixture evenly over the peaches in the pastry case.
- Cover the pie with the remaining pastry (see: making a two-crust pie), decorate with pastry shapes and brush the top with water. Cut two steam vents in the top of the pie.
- Bake in the oven for 45 - 50 minutes or until the juice in the pie is bubbling up through the steam vents.
- Cool to room temperature before serving.