Classic peach pie is the perfect summer candy … juicy peach, warm spices, and a cortex of spy and cream that is baked until it becomes golden brown and tanner. Take it with vanilla ice cream and may be the best thing I have eaten ever.
The best homemade peach pie
The pie has always been one of the very favorite sweets. Apples, berries, pumpkin … I honestly love them all. But if you have to choose one to eat for the rest of my life, the peach will appear at the forefront. There is something special about homemade peach pie, especially when peaches are in the season!
Made of fresh peaches and juice, only the correct mixture of warm spices, the best pectical pie dandruff- homemade peaches is the absolute pie. It is not very sweet and explodes with flavor, this is one recipe that you will want to move to it again and again.
The ingredients you will need to make peach pie:
- Peach
- sugar
- precise
- lemonade
- cinnamon
- nutmeg
- Vanilla extract
- Pynetic shell
How to make homemade peach pie:
- Prepare your pie crust. This is my favorite pie recipe. You can also use the purchased pie dough.
- Peel and chip your peach. Turn your peach in boiling water for one minute, then place it immediately in a bowl of ice water. The leather will slip directly. Drill and slide removal.
- Mix a filling pie. Put your pronouncement peach in a large bowl. Add sugar, flour, lemon juice, vanilla extract and spices. Gramm the plural.
- Assembly of the pie. Pour the pie fill in your pie plate that is lined with the bottom crust. Add the upper crust. You can do the highest poetic, or complete cruelty with steam release discounts.
- Bake your pie. I would like to start bread in 425 degrees. This helps to ensure that you get a fully baked shell at the bottom, and a gentle golden color at the top. After 20 minutes, the temperature decreased to 375 degrees and bake it 40-50 minutes or until it becomes golden and brown.
- Allow to cool. Let your pie sit at room temperature for an hour or two to allow the full preparation before applying.
Tips and suggestions
Fresh or frozen? We prefer to use fresh peaches in this pie, but this is a very short window of time, and this pie is very delicious so that it cannot be enjoyed for only one month of the year. Frozen peach works great as a backup copy when peaches are not in the season.
Try a delicious streusel tolerate. Try to skip the upper crust and add Streusel to top! In a medium bowl, mix 2/3 cup of brown sugar, 3/4 cups of flour, and 3/4 cup oats. Throw the plural, then cut into one stick of cold butter until the mixture resembles rough crumbs. Sprinkle on the peach pie filling before baking as directed in the recipe.
Storage of the remaining pie. Store the remaining peach pie, which are loosely covered, at room temperature for up to two days. For longer storage, wrapped and stored in the refrigerator for up to one week.
More delicious pie recipes:
Classic peach pie recipe
Classic peach pie is the perfect dessert for warm summer evenings made of juicy peaches, warm spices such as cinnamon, nutmeg and bread in a crusher until the filling becomes a champagne and dandruff with a golden structure.
Meals: 8 Meals
Thermal calories: 256kcal
It is at the forefront
- 1 big egg
- 1 tablespoon Cold water
- Sugar, of course Optional
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Preheat your oven to 425 ℉. Prepar dual pie crust using homemade pie. Follow the steps only until you put the dough tablets in the refrigerator. Let them calm in the refrigerator for at least an hour.
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To easily remove leather from your peach, turn it on by applying a bowl of boiling water for about one minute. Immediately remove it and put it in a bowl of ice water. The leather should slip directly. Peach slice and put in a medium mixing bowl. Add lemon juice and vanilla extract and stir the mixture gently.
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In a small bowl, beat the sugar, flour, cinnamon and wiping together. Pour the peach and gently stir to the collection.
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Remove the pie dough from the refrigerator and put one of the chilled dough tablets in a circle of about 12 inches. Carefully transfer to a 9 -inch pie panel, gently press the dough until it becomes soft around the base of the pie. Pour your peach fill the dish and spread evenly.
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Now you can start with a higher dandruff. Remove the other disk from the cooled dough from the refrigerator and wrap it into a circle of about 12 inches (such as the bottom crust) using the pizza cutter (this is the best way to get even ribbons), and cut 10 strips of dough with a width of 1 inches. You can make an equal poetic with this, or you can cut 4 strips to half again to create a more interesting network. Carefully connect the dough strips and under each other at the top of the filling to create a poetic. The excess dough journey around the edges of the cake, then the pepper, the edges with your fingers, or use a fork to press it around the edge of the pie.
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In a small bowl, beat the eggs and cold water together. Using a pastry brush, clean the pie crust while washing eggs. Sprinkle with sugar, of course, to add a little additional touch.
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Place the cake in the pre -oven and bake in 425 ℉ for 20 minutes. I would like to put a baking sheet covered with chips under the pie to arrest any drops. After 20 minutes, reduce the oven temperature to 375 ℉ and bake 40-50 minutes. You can put a pie shield or tin chips on the edges of the cake to prevent them from Braong too much. The pie takes place when the filling flows everywhere and the upper shell is a nice golden structure. Take the pie from the oven and put it on a cooling shelf.
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The peach pie need to cool at room temperature for 2-3 hours to meet the fish. If you cut the cake when it is warm, it will be very juice and leakes all over your plate. Once cooling, slice and serve with vanilla ice cream. Enjoy!
*Fresh peaches are the best, but if peach is not in the season, you can use Frozen.
Thermal calories: 256kcal | Carbohydrates: 44Z | protein: 4Z | fat: 8Z | Saturated fat: 2Z | Unsaturated multiple fats: 1Z | Uncomfortable fat fats: 3Z | Fat by: 0.003Z | Cholesterol: 23Niche | Sodium: 131Niche | Potassium: 226Niche | Viber: 3Z | sugar: 25Z | Vitamin A: 524Iu | Vitamin A: 7Niche | Calcium: 18Niche | iron: 2Niche