Peach Pie: A Delicious and Classic Dessert
Category: Desserts
Serves: 8
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
A beautiful twist on traditional fruit pies, this Peach Pie is a scrumptious treat that pairs fresh, juicy peaches with a rich, velvety custard filling, all wrapped in a golden, buttery pastry crust. Whether you’re baking for a special occasion or simply craving a delicious dessert, this peach pie will undoubtedly impress!
Ingredients:
For the Dough:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 550g |
| Unsalted butter | 250g |
| Cold water | 80g |
| Brown sugar | 50g |
| Fine salt | 9g |
For the Custard Filling:
| Ingredient | Quantity |
|---|---|
| Whole milk | 250g |
| Granulated sugar | 60g |
| Egg yolks | 2 |
| Potato starch (cornstarch) | 20g |
For the Peach Filling:
| Ingredient | Quantity |
|---|---|
| Yellow peaches (peeled and pitted) | 560g |
| Brown sugar | To taste |
Instructions:
Step 1: Prepare the Pastry Dough
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Make the dough: Start by cutting the cold butter into small chunks and placing it in a large mixing bowl along with the all-purpose flour. Using your fingers or a pastry cutter, blend them together until the mixture resembles coarse crumbs.
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Add the water: Gradually pour in the cold water, a little at a time, while mixing gently to bring the dough together. Once combined, divide the dough into two portions, each approximately 450g. Wrap each portion tightly in plastic wrap.
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Rest the dough: Refrigerate the dough for at least 30 minutes. This resting period ensures that the dough will be easier to roll out and results in a flakier crust.
Step 2: Make the Custard Filling
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Heat the milk: Pour the whole milk into a saucepan and heat it over medium heat. Allow it to warm up until it is just about to boil.
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Prepare the egg mixture: While the milk is heating, whisk together the egg yolks, granulated sugar, and potato starch in a separate bowl until smooth.
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Combine the milk and eggs: Once the milk is hot, carefully pour it into the egg mixture while whisking constantly to avoid curdling. After mixing, return everything to the saucepan and cook over low heat, stirring continuously. Let it simmer until it thickens to a smooth, pourable custard consistency.
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Cool the custard: Transfer the custard to a shallow container, cover it with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and allow it to cool completely in the refrigerator for at least 30 minutes.
Step 3: Prepare the Peaches
- Prepare the peaches: While the dough and custard are chilling, wash the peaches thoroughly. Cut each peach in half and remove the pit. Slice the peaches into thin wedges or leave them in halves, depending on your preference. Set the peach slices aside.
Step 4: Assemble the Peach Pie
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Prepare the pie pan: Grease a 22cm (8.5-inch) round pie dish with butter or non-stick spray. Preheat your oven to 180°C (350°F).
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Roll out the dough: After the dough has rested, take it out of the refrigerator. On a lightly floured surface, roll out one of the dough portions to fit the bottom of your pie pan. Press it gently into place.
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Layer the custard: Once the dough is in the pie pan, use a piping bag (or simply a spoon) to fill the base with the chilled custard, spreading it evenly to create a generous layer.
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Add the peaches: Carefully arrange the peach slices on top of the custard, with the cut side facing down, ensuring they are evenly distributed.
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Fill with remaining custard: If there is any leftover custard, spoon it into the spaces between the peaches, covering them slightly.
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Top the pie: Roll out the second portion of dough and place it over the pie, covering the peaches and custard completely. Gently press the edges together and trim any excess dough. Use a fork to crimp the edges and create a decorative pattern.
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Create vents: Make a few small slits or poke holes in the top crust with a fork. This will allow the steam to escape during baking, preventing the crust from puffing up.
Step 5: Bake the Pie
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Bake: Place the pie in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
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Cool the pie: Remove the pie from the oven and allow it to cool for a few minutes. Once it’s just warm, slice and serve.
Step 6: Serve and Enjoy
- Serve with a touch of sweetness: For a truly indulgent dessert, serve your peach pie with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the combination of the flaky crust, creamy custard, and sweet peaches in every bite!
Tips:
- Chill the dough: For an even flakier crust, make sure the dough is chilled thoroughly before rolling it out.
- Fresh peaches: If possible, use ripe, in-season peaches for the best flavor and texture.
- Customize the filling: You can experiment with adding a sprinkle of cinnamon, nutmeg, or vanilla to the custard for extra flavor.
- Serve cold: This pie tastes delightful when served chilled, so feel free to prepare it a day ahead and refrigerate it.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 4g |
| Carbohydrates | 40g |
| Fat | 18g |
| Saturated Fat | 10g |
| Fiber | 2g |
| Sugars | 20g |
| Sodium | 110mg |
Conclusion
This Peach Pie is the perfect balance of fresh fruit and creamy custard, all wrapped in a buttery, flaky crust. It’s an ideal dessert for any occasion, from a casual family dinner to a more formal gathering. Whether you enjoy it with a scoop of ice cream or simply on its own, this pie will surely satisfy your sweet cravings. Try it out, and you’ll have a delicious treat that everyone will rave about!
