If you take a perfectly ripe peach in the sun of summer it will taste at its most messy sparkling, sugar-brightest, and drippy. Rinse your mouth and realize that there is no way that apricot, melon or blackberry could match. How often do you see this happen? A perfect and beautiful peach isn’t commonplace for many of us. We’re only able to hope for just one or two per year even with our greatest efforts. And then there’s the pie.
Peach pie can take good peaches to a new level , and fantastic peaches to the next level. A peach pie made from frozen fruits is delicious. A squeeze of lemon juice and a slight sprinkle of nutmeg adds a little bitterness to balance the sweetness. It also makes to create a perfect diner-style mod effect. Top it off with a dollop of vanilla Ice cream.
4-1/2 cups of peeled peaches sliced into pieces
1 teaspoon of ground cinnamon
Double-crust pie dough
Two teaspoons of lemon juice
1/8 teaspoon salt
1/4 teaspoon ground Nutmeg
Vanilla ice cream, optional
3 tablespoons of cornstarch
1 tablespoon butter
1/4 cup brown sugar packed
1/2 cup of sugar
Tips to Follow When Preparing this delicious dish
Mix sugars and water in an enormous mixing bowl. add peaches and gently mix. Allow to sit for 1 hour covered. Then, roll one-half of the dough into a 1/8-inch-thick round on an unfloured surface. transfer it to a 9-in. Cut even using the edge of pie plates or iron skillet. Make the filling.
Preheat the oven until 400 °. The peaches should be drained, and then reserve the juice. Combine cornstarch, cinnamon salt, and nutmeg in a small saucepan. slowly add the reserve juice. Bring to a simmer then simmer and stir for 2 minutes or until the mixture is thick. Remove the pan from the heat, and mix in the butter and lemon juice. Incorporate the peaches gently and then pour them into the pie crust.
The dough that remains is rolled out into a 1/8-inch thick circle, then cut into 1-1/2-inch wide strips. Place the filling in a lattice-like pattern across the top. Cut and seal the strips towards the edge of the crust and flute the edges. The foil should be wrapped around the edges in a loose manner. Cook for about 40 mins and then take off the foil. Bake the peaches 10-20 minutes longer, until the crust is gold-colored and the filling bubbly. Cool on the rack of a wire. Serving with vanilla-flavored ice cream, if you like.
1 serving: 1 piece: 380 calories 16g fat (7g saturated fat) 14 mg cholesterol, 254 mg sodium, 59g carbohydrates (29g sugars 2g fiber) 3g of protein.
Peach Pie Tips
Make sure that your peaches are in good condition
Make your pie and bake it on a sheet pan that has been lined with parchment or foil
Set aside at least three hours to cool down before slicing
1. Can I substitute canned peaches for fresh?
You could certainly use canned peaches instead of fresh! You can substitute frozen (thawed and then drained) peaches or cans of peaches to make the exact quantity as the pie recipe.
2. Do I need to peel Peaches For Pie? What is the most simple method?
Peeling peaches doesn’t have to be a requirement to make peach pie. The skins can be eaten and can be used to add rustic flair to desserts such as these grilled peach desserts. Make sure you clean the peaches prior to making use of them. If you want to remove the peaches, we suggest this method of blanching by making a shallow “y” in the center of the peach, then place it in boiling water for around 30 seconds. Remove peaches from boiling water, and then place it in a bowl filled with frozen water.
The skin will “contract” and separate from the flesh of the peach. Beginning with where the “y” that is cut in the middle, gently strip the skin off of the peach using your fingers or using a paring knife. It should be simple to take off, but it is possible to cut off some tough spots using an emery board (depending on the degree of ripeness of your fruit).
3. How do you get peaches to use for Pie?
To get peaches ripe for pie put them in a plastic bag and fold the top over to capture the ethylene gasthat helps in the process of ripening. The bag of peaches should be left at the table for couple of days, monitoring them each day. If they smell particularly sweet and slightly pliable when gently squeezed by your fingers you are good to go for eating, cooking or baking into delicious peach-based desserts.