12 Tomatoes has already shared some fantastic pies in the past from the savory (Steak and Guinness, chicken pot pie, tomato pie, cottage pie, shepherd’s pie) to the sweet (Maple pecan pie, pumpkin pie, apple and pear pie). Today we’re sharing another great sweet pie recipe: peach pie!
If you can snag some fresh peaches, this recipe will be a real winner. If it’s not peach season, try to get your hands on imported peaches and prepare to wow family and friends with this scrumptious pie.
Fresh Peach Pie
- 3lbs peaches, peeled, quartered, and pitted. Cut each quarter into thirds
- 1/4 cup plus 3 tablespoons sugar
- 1/4 cup light brown sugar
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 1/8 teaspoon salt
- 2 tablespoons no-sugar-needed fruit pectin
- 1 teaspoon ground cinnamon
- a pinch of ground nutmeg
- 1 tablespoon corn starch
- 2 1/2 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 sticks tablespoons unsalted butter chilled and cut into 1/2 tablespoon pieces
- 1/2 cup ice water
- Start by making the pie dough. Whisk together the flour, sugar, and salt in a large bowl. Use two forks to work the butter into the flour until a coarse meal forms and there are no pieces bigger than a pea.
- Gently stir in the ice water with a rubber spatula, mixing it until a solid, craggy mass forms. knead the dough two to three times to form a ball. Divide in half. Wrap each half in plastic wrap and flatten slightly into a disc. Chill in the fridge for at least an hour.
- Meanwhile, prepare the filling. Toss the pieces, 1/4 cup sugar and 1/4 cup light brown sugar, lemon zest, juice, and salt in a medium bowl. Let stand at room temperature for at least 30 minutes to an hour. In a small bowl, combine pectin, cinnamon, nutmeg, and 3 tablespoons sugar in a small bowl and set aside.
- Remove the dough from the refrigerator. Before rolling the dough out, let it sit on the counter to soften slightly (about 10 minutes). Roll 1 disk of dough into 12″ circle on a lightly floured counter. Transfer to a parchment-paper lined baking sheet. Using a pastry wheel or paring knife, cut the round into ten 1 1/4″-wide strips. Freeze the strips on the sheet until firm for about 30 minutes.
- Preheat the oven to 425F. Roll the other disk into a 12″ circle on a floured workspace. Loosely roll the dough around the rolling pin and gently unroll it onto a 9″ pie plate, letting the excess dough hang over the edge. Ease the dough onto the plate by lifting the edge of the dough with your hand while pressing into the bottom of the pie pan with your other hand. Leave any other dough that overhangs in place. Wrap the dough-lined plate loosely in plastic wrap and refrigerate until the dough is firm (about 30 minutes).
- Meanwhile, transfer 1 cup of the peach mixture to a small bowl and mash with a fork until coarse paste forms. Drain the remaining peach mixture through a colander st in a large bowl. Transfer the peach juice to a measuring cup (you should have about 1/2 cup). Return the peach pieces to the bowl and toss with cornstarch. Transfer the peach juice to a 12″ skillet, add the pectin mixture, and whisk until combined. cook over medium heat, add the peach pieces, and peach paste, and toss to combine.
- Transfer the each mixture to the dough-lined plate. remove the strips from the freezer and let stand at room temperature until malleable. Lay the 2 longest strips across the center of the pie perpendicular to each other. Use the 4 shortest strips, lay 2 trips across the pay parallel to 1 center strip, and the other 2 strips parallel to the other center strip near the edges of the pie. Use the remaining 4 strips and lay each one across pie parallel and equidistant from the center and edge strips. This should form a nice criss-crossing pattern.
- Trim the overhang to 1/2″ beyond the lip of the pie plate. Press the edges of the bottom crust and the lattice strips together and fold under. Folded edge should end up flush with the pie plate. Crimp the dough evenly around the edge of the pie using your fingers. Use a spray bottle to mist the lattice with water and sprinkle with the remaining 1 tablespoon sugar.
- Bake for about 25 minutes, or until the crust is set and begins to brown. Rotate the pie and reduce the oven temperature to 375F and continue to bake until the crust is golden brown and the filling is bubbly at the center (30 to 40 minutes). Let cool for 3 hours before serving.
Recipe adapted from Smitten Kitchen