Perfect Peach Pie


So for this 4th of July Celebration I baked my first peach pie. It was off the hook!!! The most time consuming portion was peeling the peaches, but gosh, it's just so much better to do than store bought peach pie filling. We had such an awesome dinner that started with a simple spinach salad with goat cheese, pecans and homemade balsamic vinaigrette. A beautiful beef tenderloin roast cooked to perfection, green beans and parsley red skin potatoes. Of course we had some delightful wine that paired beautifully.

Ingredients: Trader Joe's Crust, that you roll out (in their freezer section) 3 1/2 lbs., ripe but firm peaches 3/4 c. sugar (my suggestion is to taste one of the peaches and if they're fairly sweet, reduce the sugar to 1/2 c.) 1 1/2 T. fresh lemon juice 1/4 c. + 1 T. all-purpose flour 1 1/2 T. unsalted butter (I omitted this) Egg wash made with 1 egg yolk mixed with 2 T. Water Vanilla bean Ice Cream Directions: Make sure the day before you are going to make the pie, that you remove the Trader Joe's Pie Crust from the freezer and let sit in the fridge overnight. Preheat the oven to 400 degrees. Roll out the crust and place in your pie dish. I purchased my beautifully simple pie dish here. It has these perfect ruffles all around the edge. It's a classic piece to have. The directions for how to properly place the crust are on the side of the package, so follow cloesly. Then chill in the fridge. Prep the ice bath for the peaches by filling a large mixing bowl with ice and water. Bring a large saucepan of water to a boil. Using a sharp knife, mark a shallow X on the bottom of each peach. Blanch the peaches, in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice bath to cool. Drain and peel the peaches and cut them in 1-inch wedges. Transfer the peaches to a large mixing bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes. Grab a sheet pan and line with foil. Place the pie dish on top, as you will have some over flow age if your peaches are as juicy as mine. Pour the peaches and their juices into the chilled pie shell and you can scatter the butter slices on top, which I just left out. The crust is honestly buttery enough, I figured what was the point, right? Brush the edge of the pie shell with the egg wash and lay the 2nd round of dough on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself. Brush the remaining egg wash on the top crust and cut a few slits for venting steam. Transfer the pie to the oven on the middle rack. Place the baking sheet on the bottom rack to catch and drips. Bake for 30 minutes at 400. Reduce the oven temperature to 375 degrees and cover the edge of the pie with foil to make sure it doesn't burn and bake for another 40 minutes. The crust should be deeply golden on the top. Transfer the pie to a rack to cool completely. Top with some yummy Vanilla Bean Ice cream.


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