Peach Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1.2kg ripe but firm peaches (about 8-10 peaches)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp almond extract (optional)</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp coarse sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Aluminum foil or pie shield</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pie crust first as it needs time to chill. In a large bowl, whisk together the flour, sugar, and salt. Add the very cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying sizes of butter pieces are crucial for a flaky crust - larger pieces create steam pockets during baking that result in those delightful flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Combine the ice-cold water and apple cider vinegar in a small cup. The vinegar inhibits gluten formation, helping ensure a tender crust. Drizzle this liquid mixture over the flour-butter mixture, 1 tablespoon at a time, gently tossing with a fork after each addition. Add just enough liquid for the dough to come together when squeezed – it should look somewhat shaggy but hold together.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions and form each into a disc about 2.5cm thick. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This resting period allows the gluten to relax and the butter to firm up, both essential for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When ready to make the pie, prepare the filling. Bring a large pot of water to a boil. Score an "X" on the bottom of each peach. Carefully lower peaches into the boiling water for 30-60 seconds, then transfer to an ice bath. The skins should now slip off easily. Halve the peaches, remove pits, and slice into 1.5cm wedges.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, gently toss the sliced peaches with both sugars, lemon juice, vanilla extract, and almond extract (if using). Let sit for 30 minutes to draw out juices. This maceration process creates a more intense peach flavor. After 30 minutes, drain excess juice into a small saucepan, reserving 60ml for the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If your peaches released a lot of juice, simmer the collected juice in the saucepan until reduced and slightly thickened, about 5 minutes, then cool completely. This concentrates the peach flavor without making your filling too wet. To the peach slices, add cornstarch, cinnamon, nutmeg, salt, and the reserved 60ml of juice (or reduced juice if you made it). Toss gently until evenly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the lowest rack to catch any drips. Remove one disc of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll the dough to a 30cm circle about 3mm thick. Keep rotating the dough and adding small amounts of flour underneath to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer the dough to your pie dish by draping it over your rolling pin. Press it gently into the bottom and sides, leaving a slight overhang. Refrigerate while you roll out the second disc.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the lattice top, roll the second disc into a similar-sized circle. Using a pastry wheel or sharp knife, cut into strips 2.5cm wide. Remove the bottom crust from the refrigerator and pour in the peach filling, mounding slightly in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To create the lattice pattern, lay half the strips across the pie, spacing them evenly. Fold back every other strip halfway. Place a perpendicular strip across the unfolded strips. Unfold the folded strips over the perpendicular strip. Now fold back the alternate strips and lay another perpendicular strip. Continue this weaving process until the lattice is complete.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Trim the excess dough to a 2.5cm overhang, then fold the overhang under itself to create a thicker edge that sits on the rim of the pie plate. Crimp the edges decoratively using your fingers or a fork. Brush the entire lattice with egg wash and sprinkle with coarse sugar for a beautiful, crunchy finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pie on the preheated baking sheet and bake at 200°C for 20 minutes. This initial high heat helps set the crust structure. Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the filling is bubbling vigorously (especially in the center) and the crust is deeply golden. If the edges are browning too quickly, shield them with aluminum foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Let the pie cool completely on a wire rack for at least 3 hours before slicing. This cooling period is crucial as it allows the cornstarch to fully set the filling. A warm pie will have a runny filling, while a properly cooled pie will hold its shape when sliced. Serve at room temperature or slightly warm with a scoop of vanilla ice cream if desired. Your patience will be rewarded with perfectly sliceable, juicy peach pie!</li></ol>