Peaches are available until late September here – I like them a lot and making pies with them is one of my favorite things to do! The only thing I don’t like: peeling them or removing the stones. That is always a pain in the a** ;) So if you want to make this Classic Peach Pie I recommend getting some help with the peaches – pretty sure everyone would be happy to help if you pay them with a large piece of the finished pie. Unfortunately, I had to do all the work myself for this one here :P
Peaches and nectarines are typical fruits I took to the lake when we were swimming as kids. Mom put them into a bag and gave it to us as a snack. The nectarines never made it without bruises to the lake, unlike the peaches. The fuzzy exterior was perfect for a ride in my backpack and almost always made it safely to the lake. Well… I learned my lesson and do not use bags anymore. Now we have cooling boxes. Much better ;P
Anyway – back to the pie! I did not want to bore you with stories from my childhood. The topic is delicious peach pie today!
Unlike in the US (and other countries I assume) we here in Germany do not use fresh peaches that much in bakes. The season is short and as far as I can remember we always used canned peaches at home for cooking or baking. One simple dish called „Pfirsich-Toast“ was one of my favorites as a kid. A slice of toast, some ham, half a canned peach and some cheese (the weird one where every slice is packed separately) on top of it. Baked in the oven until the cheese has melted and then … mmm ;) Well… seems I am babbling again. Alright.
As mentioned earlier – the US actually has a tradition of making peach pie (with fresh peaches). Along with apples one of the most popular pie options out there. These pies can be made in many different ways. A closed lid on top, a lattice pattern or maybe with streusel on top – there is so much you can make ;)
In my baking book* which is still available book stores right, I got a nice peach pie version with streusel topping, bourbon and maple syrup. So good! Maybe you should try that one too ;)
INGREDIENTS / ZUTATEN
2 2/3 cups (350g) all-purpose flour
1/2 tsp. salt
1 tbsp. sugar
1 cup (230g) cold butter
1/2 cup (120ml) ice water (plus more if needed)
2 tsp. apple cider vinegar
For the filling:
35 oz. (1kg) peaches
1/2 cup (100g) brown sugar
4 tbsp. cornstarch
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
pinch of salt
1 tsp. lemon juice
1-2 tbsp. coarse sugar
350g Mehl (Type 405)
1/2 TL Salz
1 EL Zucker
230g kalte Butter
2 TL Apfelessig
Für die Füllung:
1 kg Pfirsiche
100g brauner Zucker
4 EL Speisestärke
1/2 TL Zimt
1/2 TL gemahlener Ingwer
1 TL Zitronensaft
1-2 EL grober Zucker
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 390°F (200°C). Peel the peaches and cut into slices and place in a large bowl. Mix the brown sugar, cornstarch, cinnamon, ginger, and salt and add together with the lemon juice to the peaches and mix well. Set aside.
3. Take out about half of the dough (leave the rest in the fridge) and roll out on a floured surface slightly bigger than a 9 inches pie dish. Transfer to the pie dish and press to the bottom and sides. Prick the bottom with a fork several times and trim the overlapping dough so there is 0.5 inch overhang all around. Pour the peach filling into the crust and set aside.
4. Roll out the remaining dough, cut into strips to make a lattice – place on top of the filling. Pinch the edges of the crust and lattice top together and make a nice rim. Brush with beaten egg and sprinkle with the coarse sugar. Bake in the lower third of the oven for 40-45 minutes until the crust has a nice golden brown color. Take out of the oven and let cool down completely.
2. Den Ofen auf 200°C (390°F) vorheizen. Die Pfirsiche schälen, in Spalten schneiden und in eine große Schüssel geben. Den braunen Zucker mit Stärke, Zimt, Ingwer und Salz vermischen und zusammen mit dem Zitronensaft zu den Pfirsichen dazugeben – alles gut vermischen und zur Seite stellen.
3. Die Hälfte des Teiges auf einer bemehlten Fläche etwas größer als eine 23cm Pieform ausrollen (den Rest des Teiges im Kühlschrank lassen). Den Teig in die Form legen und festdrücken. Den Rand auf etwa 1cm Überhang zurechtschneiden und dann mit einer Gabel mehrmals einstechen. Die Pfirsiche in die Form füllen und zur Seite stellen.
4. Den restlichen Teig ausrollen und in Streifen schneiden. Mit diesen Streifen ein Gittermuster auf den Pie legen, die überlappenden Streifen am Rand zurechtschneiden und dann mit dem Teig vom Boden zusammendrücken und einen gleichmäßigen Rand formen. Mit verquirltem Ei bestreichen und dem groben Zucker bestreuen. Im unteren Drittel des Ofens für 40-45 Minuten backen – die Oberfläche sollte eine schöne goldbraune Farbe bekommen haben. Aus dem Ofen nehmen und komplett abkühlen lassen.
Here is a version of the recipe you can print easily.
Delicious classic pie with fuzzy peaches. Add some whipped cream or a scoop of ice cream and you are ready for some awesome dessert.
Keywords: pie, peach
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