I know it may be a little late for a peach pie, but I just couldn’t wait until next summer to give it a try. Sweet, juicy and flavourful peaches make the perfect fruit pie filling. So just before peach season is officially over, I finally made it. The most delicious two-crust peach pie.
This pie is the best way to celebrate the end of summer. Fresh, caramelized and sweet peaches are enclosed in a buttery and delicious crust. You can always use canned peaches instead of fresh, but I think that the flavour and aroma won’t be the same.
With just a few simple ingredients for the crust and you favourite summer fruit for filling you can create something incredible. Don’t forget to sprinkle cinnamon sugar over the top of the pie before you put it into the oven. This will give you an even brown, crispy and caramelized crust.
Making homemade pie dough from scratch is not as difficult as you may think. Just remember that cold ingredients (especially butter and liquids) and limited handling of the dough are the key factors for making the perfect pie. Don’t wait any longer, there is still time for the last peach pie of the summer.
- **For the Crust**
- 2½ cup all-purpose flour
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 cup unsalted butter, chilled
- 4-6 tablespoons ice water
- 2 tablespoons amaretto liqueur
- 1 large egg yolk whisked with 1 tablespoon warm water
- turbinado sugar and cinnamon, for sprinkling on top of the pie
- **For the Filling**
- 6 medium ripe peaches, sliced and skin removed
- 2 tablespoons cold butter
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 tablespoons cornstarch
- 1 tablespoon lemon juice
- Making the Crust: Pre heat oven to 400º F (200º C)
- Combine the flour, sugar and salt in a big bowl and mix well
- Cut the cold butter into cubes and add it into the flour mixture
- Using a pastry blender or two knives, work in the butter until it is the size of small peas.
- Add the water and the liqueur, 1 tablespoon at a time and stir with a rubber spatula or a fork until the mixture comes together.
- Shape the dough into a ball.
- Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour.
- Making the filling and assemble the pie: In a large bowl, combine peaches, sugar, cinnamon, nutmeg, cornstarch, and salt. Add the lemon juice. Gently stir until mixed well.
- Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 13-inch (30 cm) round.Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch (22 cm) pie plate, and unroll dough over pie plate. Press dough into pie plate.
- Pour in the peach filling, and spread it into an even layer.
- Distribute the cubes of salted butter evenly over the filling.
- On a lightly floured surface roll remaining dough disk using the same procedure, until it is 12 to 13 inches (28-30 cm) in diameter.
- Carefully place the second pie crust over filling; press edges of crusts together to seal. Trim the edge to match the overhang of the bottom layer.
- Brush the top crust with the egg yolk, then sprinkle it with the cinnamon sugar. Cut at least 4 large slits in the top crust to allow the steam to escape during baking.
- Bake pie on lower oven rack for about 15 minutes until the crust is set and beginning to brown. Reduce oven temperature to 375º F (190º C) and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown.
- Let the pie cool completely for at least 2 to 3 hours on a wire rack before serving.
Makes one double 9-inch (23 cm) pie.
Recipe adapted from The Kitchn