Peach Pie
Baking and Desserts • European
Description
Peach Pie
Ingredients
- Donut Peaches 25 oz
- Meyer Lemon Juice 2 teaspoons
- Citrus Zest Mix to taste
- Wheat Flour 10 oz
- Sugar 2 teaspoons
- Salt ¼ teaspoon
- Butter 5 oz
- Water 5 fl oz
Step-by-Step Guide
Step 1
First, prepare the dough: mix the butter, 225 g of flour, 2 teaspoons of sugar, and salt, using a fork to crumble everything into a fine, uniform crumb. Then add cold water and knead the dough by hand until smooth. Divide it in half, roll into balls, and refrigerate for at least 30 minutes, covered with plastic wrap.
Step 2
Meanwhile, prepare the peaches: bring water to a boil in a pot and prepare a bowl of cold water. Make shallow cross cuts on the skin of the washed peaches and dip them in boiling water for 30–60 seconds. Remove with a slotted spoon and quickly transfer to the bowl of cold water. If the bowl is small, it’s better to do this one peach at a time.
Step 3
Peel the cooled peaches, cut them in half, remove the pits, and slice each half into 4 wedges. Place the peaches in a deep bowl, add 100 g of sugar, 20 g of flour, lemon juice, and zest, mix well by hand, and let sit for 5 minutes.
Step 4
Roll out the chilled dough into 2 discs to fit the size of the pie dish, considering the edges. Place the bottom half of the dough, spread it out, evenly layer the peach filling with all the juice, cover with the second half, and pinch the edges tightly.
Step 5
Bake at 390°F for the first 30 minutes, then another 20–25 minutes, reducing the temperature to 355°F. The bottom crust should be thoroughly baked.
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