Fresh Peach Pie

 At the end of August, when fresh peaches are in season, you need to make this pie!

As seen on YouTube: Wyse Guide

Fresh Peach Pie and Pie Crust Instructions

Ingredients

• ▢2 recipes pie crust
• ▢5 cups peeled and sliced peaches (about 6-7 peaches)
• ▢½ cup sugar (if using less-ripe peaches, add ¾ cup)
• ▢2 ½ tbsp minute tapioca
• ▢½ tsp salt
• ▢1 tsp cinnamon
• ▢¼ tsp nutmeg
• ▢2 tbsp orange juice

Instructions 

• Preheat the oven to 425°F.
• In a large bowl, combine the sliced peaches, sugar, minute tapioca, salt, cinnamon, nutmeg, and orange juice. Stir to combine and set the mixture aside while the crust is prepared.
• Roll one pie crust (see below) out on a well-floured surface to a 14-inch circle. Turn the pie crust continually while rolling to prevent any sticking. Lay the pie crust into a 9-inch pie dish. Allow the crust to fall into the corners without stretching or pushing the crust. Let the excess crust hang over the edge of the dish. Roll out the second pie crust the same as the first and cut into 1-inch strips. Then set aside.
• Pour the filling into the bottom crust. Place the cut strips of crust on top in a lattice pattern, leaving ½-inch between the strips. Trim off any excess bottom crust and any excess lattice crust to make them even in length. Roll the excess dough under itself and crimp it to seal.
• Brush the pie dough with a beaten egg and sprinkle with 1 tbsp of raw sugar. Place on a parchment-lined baking sheet.
• Bake in the preheated 425°F oven for 20 minutes. After 20 minutes, reduce the oven temperature to 375°F and continue baking until the filling is bubbling in the center of the pie, an additional 45-55 minutes. If the crust is browning too much, tent the edges with foil.
• Once baked, remove the pie from the oven and allow it to cool completely, about 4 hours.

Notes

• Peaches oxidize, meaning that they turn brown if exposed too long to air. If peeling and slicing far before making the pie, keep the peaches in a bowl of water with some salt or lemon juice. This will prevent too much browning of the fruit.
• When placing the pie dough in a pie shell, make sure to allow the dough to fall into the corners. Do not push or stretch the dough to fit, as that’s when the dough will retract and become deformed once baked.
• If at any point the pie crust seems sticky or too warm, simply place it back in the refrigerator to firm up. Once chilled slightly, remove it and continue assembling the pie. Or, if your fingers are sticking, dip your hand in flour. This will ensure your fingers do not cling to the dough.
• Once the pie has been baked, let it come down to room temperature before cutting it. If the pie is still warm, the contents may not have been set up properly, leading the pie to ooze and seep if cut too early.

• Ingredients For Pie Crust

  • ▢1 ½ cups all-purpose flour
  • ▢2 tsp sugar
  • ▢1 tsp salt
  • ▢6 tbsp unsalted butter cut into ¼-inch pieces and par frozen
  • ▢4 tbsp vegetable shortening
  • ▢5-6 tbsp water ice cold

  Instructions 

  • In a food processor place flour, sugar, and salt. Pulse just to combine dry ingredients. Sprinkle butter pieces and shorteninng over the dry ingredients and pulse to form a very coarse cornmeal-like mixture. Transfer to a mixing bowl and sprinkle with water. Mix to combine. The dough will still be crumbly.
  • Pour onto parchment or plastic wrap. Using the wrap, pull up the sides to create a cohesive dough. Form disk and pat into a flat round. Chill for 15-20 minutes. Roll out to fit a 9- or 10-inch pie pan. If the dough becomes too soft, place back in the refrigerator to chill. Fill with your desired pie filling and bake according to the recipe.

  Notes

  • If you want to fully bake the crust preheat the oven to 375 degrees F. Line the chilled crust with parchment and weights filling up the interior of the shell (or dried beans as weights). Bake with weights until the outer crust is set, 15-20 minutes. Remove the parchment and weights, dock the crust and continue to bake until the inside crust is golden, 20-25 minutes.