Keyword: best peach pie recipe, easy peach pie recipe, How ot make a peach pie, peach Bellini pie, Peach pie
Servings: 12slices
Calories: 479kcal
Ingredients
For the pie crust:
3cupsall-purpose flour
1teaspoonkosher salt
2teaspoonsgranulated sugar
1cup (2 sticks) very cold unsalted butter, cut into ¼'' squares
⅓cupice-cold buttermilk, plus more as needed
For the egg wash:
1wholeegglightly beaten with a fork
1teaspoonwater
For the pie filling:
8-10freshpeaches
1cupMoscato d' Asti
½cupgranulated sugar
2teaspoonsfresh lemon juice
¼ cupcornstarch
2tablespoonsgranulated sugar or sanding sugar
Instructions
For the pie crust:
In a large bowl, stir together the flour, salt, and sugar with a whisk. Add the butter squares and use your fingers to smear the butter into the flour mixture. Continue to incorporate the butter into the flour until the pieces of butter varied between the size of peas and oat flakes.
Sprinkle the buttermilk into the flour and butter mixture. Use your hands to quickly incorporate the buttermilk. Add an additional tablespoon of buttermilk as needed and incorporate until the mixture forms a shaggy dough that holds together somewhat.
Turn the dough out onto a well-floured surface and gently knead it into a disk that holds together. Divide the disk into two and wrap each in plastic wrap and refrigerate for at least one hour and up to overnight.
For the pie filling:
Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Lightly cut an "X" on top of each peach with a paring knife. Use a slotted spoon to lower half of the peaches into the boiling water. Submerge the peaches for 30-60 seconds before carefully transferring to the ice water bath. Repeat this process with the remaining peaches. Drain the peaches and transfer them to a cutting board. Remove the skins with a paring knife, pit the peaches, and cut them into ½'' thick slices (8 slices per peach).
In a large saucepan, heat the wine to a simmer over high heat. Reduce heat to medium and carefully lower the peach slices into the wine with a slotted spoon. Poach the peaches for 2-3 minutes until slightly soft. Remove the pan from heat and strain the peaches through a fine-mesh sieve suspended over a bowl. Reserve ¾ cup of the poaching liquid.
Combine the peaches, reserved poaching liquid, granulated sugar, lemon juice, and cornstarch in a medium bowl. Stir with a rubber spatula to gently combine. Place the filling in the refrigerator while you roll out the pie crust.
For the pie assembly and baking:
Preheat oven to 375 degrees F and set a rack in the lowest position. On a well-floured surface, roll out the bottom pie crust to ⅛'' thick. Make sure you can fit your pie plate on top of the rolled dough with about ½-1'' of a border around the diameter of the pie plate. Place the rolled dough into the pie plate. Roll out the top crust to ⅛'' thick. Use a ruler to cut eight 1'' wide dough strips. Pour the prepared peach filling into the bottom crust. Gently weave and arrange the dough strips on top of the filling to create a lattice top.Trim the edges of the pie with a paring knife and press the top strips into the bottom crust to seal. Crimp the crust edges with a fork or your fingers.
Brush the crust with the lightly beaten egg combined with the teaspoon of water. Sprinkle the crust liberally with granulated or sanding sugar.
Place the pie on a rimmed baking sheet and bake for 50-65 minutes or until the filling is bubbling and thick. Use a pie crust shield as needed to protect the crust edges from getting too dark (I put mine on at about the 50-minute mark). Remove the pie from oven and place on a cooling rack. Let cool for 2-3 hours before slices. The pie will keep in the refrigerator for up to 3 days.
Notes
This pie can be frozen (unbaked) for up to three months and baked in the frozen state. Baking from frozen may take an extra 20-30 minutes!