You can do this in the food processor bowl, with the blade removed, or transfer the flour mixture to a separate bowl. Next, stir in the ice water by hand (to avoid over-processing the butter) with a rubber spatula. (Alternatively, you can use a pastry cutter or another method for cutting the butter into the flour.) 2. Scatter butter pieces over the flour mixture, then pulse until the butter is the size of large peas, 8 to 10 pulses. In a food processor, pulse together the flour, sugar and salt to combine. To give it a homemade touch, brush with cream and sprinkle with turbinado sugar before baking.ġ. Tent the top crust with foil, if needed, to avoid overbrowning.ĭon’t have the time or energy to make the crust from scratch? There’s absolutely no shame in taking a shortcut and using your favorite store-bought crust. Increase the baking time by about 10 to 15 minutes since frozen fruit takes longer to fully cook. If the slices are more than ½-inch thick, coarsely chop them once they’ve softened with kitchen shears (right in the bowl!) so they’ll cook quickly and evenly. Just mix together the peach filling before rolling out the dough (see step 5 below), and they’ll be at the right temperature by the time you’re ready to fill the pie.įrozen peaches vary in thickness from brand to brand. While many pie recipes call for not thawing frozen fruit, it works best to semi-thaw peaches given their firmness and density. Here are tips for using them:įor a 9-inch pie, use two 16-ounce bags of frozen, sliced peaches. ![]() Swap Options: Peaches aren’t in season? Reach for frozen, which work beautifully in pies! They’re not only quicker and easier to use than fresh (no peeling or slicing needed), but they make great pie possible all year long. A freshly baked pie is always delicious, so serve it with confidence. Since ripe, juicy peaches need little adornment, I keep the filling simple with a mix of white and brown sugars and a little lemon juice and zest for brightness.īut my most important tip for any fruit pie? Don’t overthink it! Homemade pie is meant to be homey and charming, not technically perfect or precise. Second, the filling: My rule of thumb for a 9-inch peach pie is six cups of sliced peaches to 1/4 cup thickener (either cornstarch or flour). It’s a crust that’s great for beginner and experienced bakers alike because it’s easy to work with and consistently delicious. ![]() These layers give the crust enough structure to stand up to the juiciest summer fruit without getting soggy. ![]() The smearing process creates long layers of butter in the dough, which translates to long, flaky layers in the cooked crust. This crust is amazingly crisp and flaky from a fancy-sounding yet simple French technique called fraisage, which involves nothing more than smearing the dough on the counter a few times. Two things are key to taking the stress out of pie-making: an always-reliable crust recipe that’s easy to roll out, and a foolproof method for making the fruit filling.įirst, the crust: After years of experimenting with pie crusts and trying countless recipes, I’ve landed on a foolproof version that, to me, is hard to beat. If making pie from scratch seems a little daunting (I can relate), and I’m here for you. ![]() A homemade pie is one of life’s simple pleasures, and it doesn’t get much better than a classic, double crust peach pie.
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