Peach Pie
Serves 1
Directions
- 1Add peeled, pitted, and diced peaches to a bowl.
- 2Add packed light brown sugar, granulated sugar, lemon zest, lemon juice, a pinch of kosher salt and pure vanilla extract.
- 3Let it macerate 20 minutes.
- 4Roll out the pie crust.
- 5Chill the crust while finishing the filling.
- 6Strain out the juice and warm it through with all-purpose flour, creating a loose paste.
- 7Add the juice-paste back to the bowl, then add corn starch, ground cinnamon, and Madagascar ground vanilla.
- 8Add the peaches to the pie crust.
- 9Cut the top crust into 1-inch strips and create a lattice.
- 10Brush with egg wash.
- 11Sprinkle with sanding sugar.
- 12Place the pie in the oven at 425 degrees for 15 minutes.
- 13Reduce the temperature to 350 degrees for 45 minutes.
Ingredients
- 4 pounds peeled pitted diced peaches
- 0.66 cup packed light brown sugar
- 0.33 cup granulated sugar
- lemon zest
- 2 tablespoons lemon juice
- pinch kosher salt
- 1.5 teaspoons pure vanilla extract
- 0.5 cup all-purpose flour
- 1 tablespoon corn starch
- 1.5 teaspoons ground cinnamon
- 1 teaspoon Madagascar ground vanilla
- egg wash
- sanding sugar
Equipment
bowlwooden boardrolling pinpie panstrainerpanwhiskspatulaoven
Tips
- Make sure peaches are ripe.
- Let peach filling macerate 20 minutes to pull out the juice.
- Chill the crust while finishing the filling.
- Don't open the door of the oven while the pie is baking.
- Let the pie set before cutting into it.
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