Sunday, June 26, 2016

Peach Pie




PIE CRUST

Ingredients :
  • 200g of flour
  • pinch of salt
  • 120 g of butter
  • 5 tablespoons of cold water

Preparation :

Butter a pie plate or skillet and set aside. In a large bowl, combine the flour and the salt. Cut in the butter with a pastry blender or two forks until the mixture resembles a coarse meal. Gradually add enough cold water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
Pour the dough onto a floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a 3 mm thickness.


Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.

Use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 220 °C and bake the pie crust for about 8 minutes.



FILLING:

Ingredients :

  • 1,5 kg of peeled & sliced peaches
  • 150 g of Sugar
  • 1/2 Lemon Juice
  • Pinch of cinnamon
  • 1/2 teaspoon of vanilla extract
  • 70 g of flour
  • 1 egg

Preparation :

Combine the flour, sugar, and spices together in a large mixing bowl.Add the sliced peaches and vanilla extract with the lemon juice.Pour filling into the prepared pie crust and then roll out the remaining pie dough to circle.


Cut strips to for a lattice top and arrange over the peaches sealing the edges with egg wash and washing the tops of the pie dough lattice as well. Sprinkle the top of the pie dough with sugar and bake in preheated 180°C oven for about 50 minutes or until the filling starts to bubble around the edges and the pie dough is golden browned.

Cool the pie to room temperature and serve warm or cold it is your preference.

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