White 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">1 tbsp granulated sugar</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li> <li class="ingredients-single-item">60-90ml ice water</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar (cold)</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">1.3kg white peaches (about 7-8 medium peaches)</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">50g brown sugar</li> <li class="ingredients-single-item">1/4 tsp almond extract</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">4 tbsp cornstarch</li> <li class="ingredients-single-item">2 tbsp fresh lemon juice</li> <li class="ingredients-single-item">30g unsalted butter, cut into small pieces</li> <li class="ingredients-single-item">For finishing:</li> <li class="ingredients-single-item">1 large egg, beaten with 1 tbsp water</li> <li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</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 for lattice</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Food processor (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the pie crust. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use a pastry cutter to work the butter into the flour until you have pea-sized pieces. The varying sizes of butter create pockets of steam during baking, resulting in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the ice water and apple cider vinegar together. The vinegar inhibits gluten development, helping ensure a tender crust. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, until the dough just begins to come together when pinched. You may not need all the liquid. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and divide into two portions, one slightly larger than the other. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. Cold dough is essential for a flaky crust as it prevents butter from melting before baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare the filling. Bring a large pot of water to a boil and prepare an ice bath. Score an "X" on the bottom of each peach, then blanch them in boiling water for 30 seconds. Transfer immediately to the ice bath. Once cool, the skins should slip off easily. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Slice the peeled peaches into 1cm thick slices. Take about 1/3 of the peach slices (the less perfect ones) and place in a medium saucepan with 50g of the granulated sugar. Cook over medium heat until the peaches break down and the mixture thickens slightly, about 10 minutes. This cooked portion creates a jammy base that prevents a soggy bottom crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a large bowl, combine the remaining fresh peach slices, cooked peach mixture, remaining sugars, extracts, salt, cornstarch, and lemon juice. The cornstarch will thicken the juices during baking, while the lemon juice brightens the flavor and helps prevent oxidation. Let the mixture sit for 15-20 minutes to allow flavors to meld. </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 middle rack to preheat. Roll out the larger disk of dough on a floured surface to a 33cm (13-inch) circle. Transfer it carefully to your pie dish, gently pressing it into the corners without stretching. Trim edges to leave a 2.5cm (1-inch) overhang. Refrigerate while preparing the top crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Roll out the second disk to a 30cm (12-inch) circle. Using a pastry wheel or sharp knife, cut into 2.5cm (1-inch) strips for the lattice top. If the dough becomes too soft at any point, return it to the refrigerator to firm up. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove the bottom crust from the refrigerator and pour in the peach filling, including any accumulated juices. Dot the surface with the small pieces of butter - this enriches the filling and adds a beautiful sheen. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Arrange half the dough strips in parallel rows across the pie. Fold back every other strip halfway and place a perpendicular strip across the center. Unfold the folded strips over the perpendicular strip. Repeat this weaving process, working from the center outward, until you've created a complete lattice pattern. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Trim the edges of the lattice strips to match the overhang of the bottom crust, then fold the overhang under and crimp decoratively. Brush the entire surface with egg wash and sprinkle generously with coarse sugar for a beautiful sparkle and crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Place the pie on the preheated baking sheet (this catches any overflow and helps cook the bottom crust) and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 180°C (350°F) and continue baking for 30-35 minutes until the crust is deeply golden and the filling is bubbling vigorously, especially in the center. If the edges brown too quickly, shield them with aluminum foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step The 13</h4> Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This resting time is crucial as it allows the filling to set properly - cutting too soon will result in a runny filling. Serve at room temperature or slightly warm with vanilla ice cream or whipped cream. </li> </ol>