Peach Pie

This peach pie from lawyer-turned-baking-champion Vallery Lomas is a labor of love, but the reward is a slice of pure sunshine. Vanilla, citrus juice, zest, and optionally a splash of toffee-like brandy (but highly recommended) all add to the peach flavor. You want ripe, firm, freestone (not sticky) peaches. The pits should easily separate from the flesh. Don’t expel too many juice during the pitting process, or you will end up with a runny filling. There are many ways to peel a peach, but our favorite method is to lightly score an X on the peach bottoms then blanch them whole in a large pot of boiling water for 30 seconds before transferring to an ice bath; the skins should slip right off. The glass deep-dish plate makes it easy to monitor the crust and avoid soggy bottoms. Let the pie cool completely before cutting. Lomas’s peach cobbler recipe is the inspiration for this recipe. It can be found in her debut cookbook Life Is What You Bake , available now for preorder.

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Ingredients

8-10 servings

Dough

2 1/2

cups (313 g) all-purpose flour

2

tsp. granulated sugar

1

tsp. Diamond Crystal or 1/2 teaspoon. Morton kosher salt

1

cup (2 sticks) chilled unsalted butter, cut into 1″ pieces

2

Tbsp. apple cider vinegar

Filling and Assembky

1

Tbsp. all-purpose flour, plus more for surface

3 1/2

lb. ripe but firm peaches (about 10 medium), peeled, pitted, cut into 3/4 “-thick wedges (about 6 cups)

1/4

cup (30 g) cornstarch

1

Tbsp. fresh lemon juice

1

Tbsp. brandy (optional)

2

tsp. vanilla extract

1

tsp. finely grated orange zest

1

tsp. Diamond Crystal or 1/2 teaspoon. Morton kosher Salt

3/4

tsp. ground nutmeg

2/3

cup (133 g) plus 2 Tbsp. granulated sugar, divided

2

Tbsp. chilled unsalted butter, cut into 1/2 ” pieces

1

large egg

1/2

tsp. ground cinnamon

Vanilla ice cream (for serving; optional)

Special Equipment

Preparation

Dough

Step 1

Pulse flour, sugar, and salt in a food processor just to combine. Pulse butter until it is roughly pea-sized, with some larger pieces. Add 1/3 cup of ice water and drizzle vinegar over the dough. Pulse until it is clumpy and has no pockets of flour. Alternately, you can whisk the flour, sugar, salt, and water in a large bowl. Next, use a pastry cutter or a wooden spatula to add butter. Finally, mix vinegar and water together with a rubber spatula. )

Step 2

Transfer dough clumps to a clean work surface. Use a bench scraper to mix the dough. It will look sandy, so don’t add water! Gently pat the dough into a 1-inch-thick rectangle. Fold dough in half using a bench scraper. Then gently pat it down into a 1-inch-thick rectangle. You can fold and pat the dough down 2 more times. It should be quite smooth by this stage. Divide the dough into two equal parts, then flatten each one into discs and wrap them in plastic. Allow to chill for at least two hours, and up to three days.

Filling and Assembly

Step 3

Let 1 disk of dough sit at room temperature 5 minutes to slightly soften. Roll dough on a floured surface to a 12″-diameter round. Transfer the dough to a pie dish. Lift up edges and let dough sink into dish. Leave about 1 inch of excess dough. While you make the filling, chill it.

Step 4

Gently toss peaches, cornstarch, lemon juice, brandy (if using), vanilla extract, orange zest, salt, nutmeg, 2/3 cup (133 g) sugar, and 1 Tbsp. To coat the flour, place it in a large bowl.

Step 5

Roll second disk of dough on a floured surface to a 12″-diameter round. Reserving filling, including juices and juices, into a pie crust. Dot with butter. To seal, press the edges of the crust together with the rest of dough. Crimp edges.

Step 6

Place pie on a foil-lined rimmed baking sheet and chill in freezer 20 minutes (this helps the crust to become extra flaky).

Step 7

Meanwhile, place a rack in middle of oven and preheat to 400deg.

Step 8

Beat egg with 1 Tbsp. In a small bowl, combine water and cinnamon. Combine the remaining 2 Tbsp. cinnamon. In a small bowl, combine sugar and cinnamon. Apply egg wash to pie crust and then sprinkle cinnamon sugar on top. To make a large X, cut slits into the crust.

Step 9

Bake pie on baking sheet 15 minutes. Reduce oven temperature to 350deg and continue to bake pie, tenting with foil halfway through if crust is browning too quickly, until juices are thickened and bubbling in the center and crust is deep golden brown (check bottom if you can), about 1 1/2 hours. Let the pie cool on a wire rack for at least three hours before serving.

Step 10

Serve slices of pie with scoops of vanilla ice cream if desired.

Do ahead: Pie can be baked 3 days ahead. Cover tightly and let cool.

https://www.bonappetit.com/recipe/peach-pie, BonAppetit
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source https://ihomenews.com/peach-pie/