Yellow Peach Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie 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 yellow peaches (about 8-10 medium peaches), ripe but firm</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">45g cornstarch (or arrowroot powder)</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</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 (demerara or turbinado)</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">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>Start with the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until you have pea-sized pieces. The varying butter sizes create pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and apple cider vinegar in a small cup. The vinegar prevents gluten development, ensuring a tender crust. Drizzle this mixture over the flour-butter mixture, one tablespoon at a time, gently tossing with a fork until the dough just begins to come together. You might 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 gather it together, being careful not to overwork it. Divide into two portions, one slightly larger than the other. Shape each into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. Cold dough is essential for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prepare the peaches. Bring a large pot of water to a boil. Cut a small X on the bottom of each peach. Blanch the peaches for 30-45 seconds, then transfer to an ice bath. The skins should now slip off easily. Halve the peaches, remove pits, and slice into 1cm thick wedges.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, combine the sliced peaches, both sugars, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss gently but thoroughly to coat. Let sit for 15-30 minutes to allow the peaches to release their juices. This maceration process helps prevent a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat as well – this will help cook the bottom crust properly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the larger disc of dough from the refrigerator and let it sit for about 5 minutes to slightly soften. On a floured surface, roll it out to a 33cm (13-inch) circle, about 3mm (1/8 inch) thick. Carefully transfer to your pie dish, gently pressing into the corners without stretching the dough. Trim the overhang to about 2.5cm (1 inch).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Fill the lined pie dish with the peach mixture, including any accumulated juices. Dot the top with the small pieces of butter – this enriches the filling and adds shine.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the second disc of dough to a 30cm (12-inch) circle. For a lattice top, cut into 2.5cm (1-inch) strips. Arrange in a lattice pattern over the filling by placing half the strips in one direction, then folding back alternate strips to weave the remaining strips perpendicular to the first. Trim the edges and fold the bottom crust over the lattice strips. Crimp decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the top crust with the egg wash, which will create that beautiful golden sheen. Sprinkle generously with coarse sugar for sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling vigorously. If the edges brown too quickly, cover them with aluminum foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the pie to a wire rack and let it cool completely for at least 3 hours before slicing. This cooling period is crucial – it allows the filling to set properly so you'll have neat slices rather than a runny mess. Serve at room temperature or slightly warm with a scoop of vanilla ice cream. Your patience will be rewarded with the perfect slice of summer!</li></ol>