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peach pie

Ina Garten’s Perfect Peach Pie

July 25, 2020 by sblades 7 Comments

Ina Garten’s Perfect Peach Pie – when a recipe is called ‘perfect’ you’ve got to try it, right?

Ina Garten's Perfect Peach Pie

Perfect Peach Pie was recently posted to Instagram by Ina Garten and since we have tons o’ summer peaches, I knew this pie had to be made. Besides that, Bret had been hinting that his life would be complete if only he had a fresh peach pie. How could I refuse?

Every year I make my terrific Double-Crust Peach Pie. This year, though, it’s going to be Ina’s Perfect Peach Pie. Or maybe both.

I’ve always had good luck with her recipes. She also includes instructions for Perfect Pie Crust on this one. Since I’ve never made a homemade pie crust (don’t judge – Pillsbury roll-out pie crusts are really good…), I saw this as an opportunity.

Ina Garten's Perfect Peach Pie

The ingredients for Perfect Peach Pie are few and simple – peaches, sugar, orange zest and juice, a touch of butter and cornstarch/flour for thickening. Cook a syrup, mix it in to the sliced peaches, dump it in your pie crust and bake.

The most time-consuming part of making the pie is peeling the peaches. She calls for 6 large peaches – I used more like 9 small-to-medium peaches and still wished I’d used 2 or 3 more because I had a 9.5″ pie dish and it didn’t fill the crust all the way. If you don’t have an abundance of peaches, use a smaller pie dish.

Also, it’s not so time-consuming peeling the peaches if you take her tip and throw the peaches in boiling water from 15 seconds to 2 minutes (depending on your peaches). Then you carefully scoop them out of the water and supposedly the skin peels off easily.

I peeled the peaches by hand. Should’ve tried it her way so I wouldn’t have had sticky peach juice on my feet, the floor, and the counter.

Ina Garten's Perfect Peach Pie

Then, of course, there’s the lattice on top of the pie. How hard can it be? I’ve seen them done on the Food Channel and The Great British Bake-off, so I should be able to do this. As you can see from the photos, not so much. I’d get one side right and the other side wasn’t inee-outee like it was supposed to be (inee-outee = technical term for weaving pie crust lattice).

The dough is beautifully silky and great to work with, but it’s very buttery and it can’t be handled very long or it’ll start stretching and pulling apart. No problem. I made little stars with the leftover dough and covered up the not-so-lovely parts.

I’ll keep practicing and get the lattice down one day. Bret won’t mind. He’ll eat it if it’s pretty or ugly and doesn’t even notice latticing.

Ina Garten's Perfect Peach Pie

The filling is good, but a little drier than I like. The crust, though, is awesome. Next time I’ll roll the dough out a little thinner, but it’s a homemade pie crust I’ll definitely use. No more of the little dough boy boxes! In the future, I’ll use the peach pie filling from my Double-Crusted Peach Pie.

I asked Bret which peach pie he liked better and he diplomatically told me I’d need to make both of them again so he could do a taste test. Guess I’ll be making peach pies for the rest of the Summer. Goodie.

Ina Garten's Perfect Peach Pie

Ina Garten's Perfect Peach Pie

Yield: 8 slices
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ina Garten's Perfect Peach Pie - terrific homemade pie crust filled with fresh Summer peaches.

Ingredients

  • 2 1/2 lb. ripe peaches (6-7 large peaches, peeled)
  • 1/2 C. sugar, plus extra for sprinkling on lattice
  • 2 tbsp. cornstarch
  • 1/2 tsp. grated orange zest
  • 1/4 C. freshly squeezed orange juice
  • 1 tbsp. unsalted butter
  • All-purpose flour
  • 1 recipe of double-crust pie crust (Perfect Pie Crust recipe follows)
  • 1 egg beaten with 1 tbsp water, for egg wash
  • For the Pie Crust:
  • 12 tbsp. very cold butter
  • 3 C. all-purpose flour
  • 1 tsp. kosher salt
  • 1 tbsp. sugar
  • 1/3 C. very cold vegetable shortening 
  • 1/2 C. ice water

Instructions

  1. For the Perfect Pie Crust (double-crust for one 9 or 10" pie): dice the very cold butter and return it to the refrigerator. Put the flour, salt, and sugar in the bowl of a food processor. Pulse a few times to mix. Dump the butter and shortening in the processor and pulse 8 to 10 times until the butter and shortening is mixed in and the pea-sized.
  2. Dump the mixture onto a floured board and gently roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. (Check at 30 minutes. If refrigerated much longer, it may be too firm to roll out).
  3. Flour your counter or a working board. Cut the dough in half. Roll one of the halves into a circle from the center to the edge, making the circle slightly larger than the pie dish. Roll up the dough on the rolling pin and gently move it over to the pie pan, making sure not to stretch it. Tuck it into the pan, with the dough overlapping the top edges.
  4. Cut off the excess dough around the edges with a sharp knife. Put the other half of the dough back into the refrigerator.
  5. For the Pie Filling: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  6. Peel and slice all but one of the peaches and place them in a large bowl. (Ina Garten's tip is to boil a pot of water, slip the peaches into the boiling water - carefully - for 15 seconds to 2 minutes depending on your peaches. Dip the peaches out and into a bowl of cool water. The skin should be easier to peel off.) Chop the remaining peach into small pieces and set aside.
  7. In a small saucepan, whisk together the 1/2 cup of sugar, the cornstarch, orange zest, orange juice, and butter over medium heat and bring to a boil. Add the 1 chopped peach only to the syrup and return to a boil.
  8. Lower the heat and simmer for 2 to 3 minutes, stirring occasionally. The syrup will thicken slightly. Pour the peachy syrup mixture into the bowl with the fresh peaches along with 1 to 2 tablespoons of flour to slightly thicken the mixture even more.
  9. Pour the peach mixture into the pie crust. Brush the edges of the pie crust with a bit of the egg wash so the top strips will stick to it.
  10. Remove the other half of the dough from the refrigerator and roll it out into a circle that's larger than the pie pan. Cut strips from the dough and weave them in a lattice on top of the pie (or whatever decoration you want). Using a fork, pinch the top and bottom crusts together, cutting off any extra dough around the edges.
  11. Brush egg wash over the lattice, including all the nooks and crannies. Then generously sprinkle the sugar over the lattice. Place on the prepared sheet pan and bake the pie for about 45 minutes until golden brown and bubbly, turning the pie half-way during baking. Cover edges if they start becoming too dark.
  12. Remove from the oven and let the pie cool. Serve warm or room temperature.

Notes

Tips and Stuff:

The pie crust is silky smooth, but be sure you don't try stretching it or pulling on it while you're trying to do the lattice, as it is buttery and delicate.

I was wishing there was more filling, so may add another sliced peach or two next time, in addition to more of the cooked syrup.

Don't cook down the syrup too much; should still be rather thin in viscosity.

Roll out the lattice dough fairly thin - about 1/8". Mine was about 1/4" and too thick.

I used decorating sugar sprinkled on the lattice - bigger crystals and more crunch.

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 743Total Fat: 37gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 101mgSodium: 569mgCarbohydrates: 94gFiber: 5gSugar: 30gProtein: 11g
© Ina Garten
Category: Pies/Pastry/Puddings

Filed Under: All Recipes, Fruit, Pies/Pastry/Puddings Tagged With: dessert, Ina Garten's peach pie, peach pie, peaches, Perfect Peach Pie, Pie

Double-Crust Peach Pie

August 4, 2014 by sblades 1 Comment

 
Buh-bye peaches.  This is the last hurrah for this year’s harvest and I’m about peached out, believe it or not. It’s time to make the last incredible Double-Crust Peach Pie of the season.

Picture of Peach Crop

I’ve tried a lot of peach pie recipes, but found that this one really gets all the proportions correct. You know – filling to crust balance, spices to filling ratio, etc.

It’s one of the few pastry crust pies that I like! Here’s the pre-baked beauty before the top crust was added. Yes, that’s butter dotted across the top.

Peach Pie with Butter Dots

You probably noticed that store-bought crusts were used (the big aluminum pan gives that away). You may want to use your own recipe for double-crust pie, but after trial and error I’ve found that the chubby little Dough Boy is a much better crust maker than I am. These turned out flaky and are great for this pie.

Update: I often the Pillsbury pre-made crust in the box that you just unroll into the pie pan. They’re even better than the pre-made crust already in the pans. I’ll use the premade crust if I’m really in a hurry, but the rolled crust or homemade will be my go-to now!

Peach Pie

The key to the filling of Double-Crust Peach Pie is the fresh ingredients – peaches, spices, lemon juice. And yes, you need to throw out that seven-year-old container of nutmeg.

I’ll often slice 7-8 large peaches to get that puffy, loaded peach pie look. You know, the one on the front of the magazine that is cut and looks a mile high?

Whole Peach Pie on blue and white cloth.

You and your family will love this pie! Of all the peach pies I’ve made, this really is the best.

Want a different kind of peach pie and a great crust recipe? Try Ina Garten’s Perfect Peach Pie (although I think mine is a bit better).

Ina Garten's Perfect Peach Pie

Double-Crust Fresh Peach Pie

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 25 minutes

Great Summer peach pie full of perfectly spiced fresh peaches.

Ingredients

  • 2 deep-dish refrigerated pie crusts
  • 1 egg, beaten
  • 5 C. peeled and sliced peaches,, 6-7 medium peaches
  • 1 tbsp. fresh lemon juice
  • 1/2 C. all-purpose flour
  • 3/4 C. white sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 2 tbsp. butter

Instructions

  1. Preheat the oven to 450 degrees.
  2. Place one of the pie crusts in a 9" pie dish (glass preferably). Brush the bottom of one of the pie crusts with some of the beaten egg to keep it from getting soggy later.  Poke holes in the bottom of the crust with a fork. Bake the crust for about 4 minutes and remove from oven.
  3. Put the sliced peaches in a large bowl and squeeze the lemon juice over the top of them.  Stir gently to mix.  
  4. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour the flour mixture over the peaches and stir gently with a spoon until combined.  Pour the mixture into the pie crust and dot the top with the butter.  
  5. Place the 2nd pie crust over the pie and flute or crimp the edges with a fork or your fingers.  Brush the remaining egg over the top of the pie to make it shiny when it bakes - you might not use all of the egg.  Cut slits in the top of the pie to let steam escape while cooking.
  6. Bake for 10 minutes in the 425 degree oven, then reduce the heat to 350 degrees and bake for an additional 35-45 minutes.  About half way through baking, you will want to cover the edges of the crust with aluminum foil or a pie crust shield so they don't brown too much.  
  7. Bake until the crust is medium golden brown and the juice begins to bubble out of the slits.  Cool at least 30 minutes before serving - best served warm.

Notes

Tips and Stuff:

I use Pillsbury deep-dish pre-made refrigerated pie crusts.   They're excellent and no, they don't pay me to say that, although I wish they would.

Sometimes I sprinkle turbinado sugar over the top crust before baking just to make it pretty and add a little crunch.

Placing the crust over the top of the pie is a bit challenging, but just make sure it's thawed a bit and pliable before trying it.  Sometimes, if it breaks in pieces, I just scatter the pieces (very artistically of course) across the top of the pie.  It still looks pretty good and still tastes great.

I use freshly grated nutmeg in this pie.  Just watch your little fingers when you're grating it.  We don't want fingertips in our pie.

Nutrition Information:
Yield: 8 Serving Size: 1 piece
Amount Per Serving: Calories: 326Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 195mgCarbohydrates: 59gFiber: 5gSugar: 39gProtein: 5g

Nutrition Values are Approximate

© sblades
Category: Pies/Pastry/Puddings

Filed Under: All Recipes, Fruit, Pies/Pastry/Puddings Tagged With: dessert, double-crust peach pie, peach pie, peaches, summer desserts, summer peaches

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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