Next, turn the dough out and shape it into a disc. If you’re using a food processor, just pulse a few times.Īdd the water, 1 tbsp at a time, until dough pulls together. Incorporate the butter with a food processor, pastry cutter, or fork until pea-sized crumbs form. If you’re using a fork or pastry cutter or fork, add the dry ingredients to a large bowl and whisk together.Ĭube the cold butter and add it to the dry mixture. If you’re using a food processor, add the dry ingredients to the food processor and pulse to combine. Then, get out a glass or bowl and fill with ice water while you get out the remaining ingredients for your crust to make sure the water is nice and cold. Place the butter in the freezer 15-30 mins before making the crust. Got lots of peaches? Give my peach galette a whirl, too! Print The frozen peaches will omit more liquid so you need more starch to aid in the gel process. more tapioca or corn starch to the recipe. The only adjustment you need to make is to add 1-2 Tbsp. You can certainly use frozen peaches for this recipe. Trust me, these 3 tips will take your peach pie baking to the next level! What to do if you have frozen peaches It needs time to cool and the starch will help the filling gel so you get nice, clean slices. If a fully set up and beautifully sliceable pie is what you’re after, make sure your pie comes to room temp before you cut into it. Honestly, can you tell me that peaches aren’t better with cinnamon and vanilla? I thought so. After 25 minutes, I lower the heat to a standard 350F, add the crumble and bake until golden and bubbly. I like to start my peach pie off at 475F without the crumble on top to really get the pie hot so the filling has a chance to start bubbling and cooking down within a reasonable amount of time. Always 5-6 cups for a standard 9-inch pie plate. Don’t trust a fruit pie recipe that calls for 4 cups of fruit. It will cook down and if you want a nice, juicy and thick fruit filling, do NOT by shy. You always want a pie that is mounded with fruit.
PEACH PIE WITH CRUMB TOPPING WITH CANNED PEACHES CODE
If you feel intimidated by pie baking, go catch the replay of my virtual cooking class where we make this recipe! Use code PEACH to get the class for $5 off! The ultimate peach pie tips Overload your pie with fruit All you need is a bunch (about 7-8) juicy, ripe peaches (frozen will also do, see below) some flour, sugar, brown sugar, butter, starch and cinnamon and vanilla if you really want to knock your socks off. I’m actually not a 2 crust girl unless we’re talking apple pie but that’s a story for another day.Īnyway, making this peach pie couldn’t be more simple. A double or lattice crust just doesn’t do it for me. There’s something about peach pie that just cries out for a crumb topping. This peach pie recipe is a culmination of all of my favorite tips and tricks I’ve learned over the years and it’s truly the best way to do peach pie. I realize I’m reaching the point in life where maybe this should embarrass me, but it’s a number I share with true honor. My love affair for baking fruit pies goes back over 15 years. Use fresh peaches for best results, but frozen will work, too! This is the perfect peach pie recipe with a rich & buttery crumb topping.
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