I made this today. Seemed over complicated but the results were stellar. Best butter crust I've ever made and the pie filling is delicious. It does take time with all the chill time the crust needs plus the cooling time the pie needs. Start very early in day!
@@angelbulldog4934 You'll be happy to know my sister brought me peach pie without me knowing. Meanwhile, I went to buy ingredients to make this one! Crazy day! 😂😂😂
If you watched the video and looked at the linked recipes you may have noticed the pie crusts do not match. The one on the video is all butter and the one in the link uses Crisco. Here’s the recipe for the pie crust used in the video which is basically a doubled version of their all butter pie crust. ½ stick butter, grated 1 ½ cups (7 ½ oz) all purpose flour 2 Tbsp sugar 1 tsp salt 16 Tbsp cold butter, cut into ½” pieces 1 cup (5 oz) all purpose flour ½ cup ice water Grate half a stick of butter on the coarse side of a box grater and stick it in freezer while doing the next steps so it can firm up. Combine flour, sugar and salt in the bowl of a food processor. Blitz a couple of times until incorporated. Add 16 Tbsp butter chunks and whirl 40-50 seconds. Scrape down sides if needed. Objective is to coat flour with butter so it can’t absorb as much liquid and crust remains tender. Break the dough into 2” chunks and return to bowl of food processor. Add 1 cup AP flour. Pulse 4-5 times to create a crumbly texture with largest pieces about an inch. Dump dough into a mixing bowl. Sprinkle chilled grated butter from freezer over butter/flour chunk mixture in mixing bowl. Mix together with rubber spatula or hands just to separate grated butter bits and coat them with flour. Starting with ¼ cup ice water sprinkle over butter mixture and toss with rubber spatula to evenly disburse. Repeat with second ¼ cup of ice water. Toss with rubber spatula until it starts to form a dough. Gently press into a mass and divide in half. Wrap each dough half in plastic wrap and press/pat into a 5” disk. Repeat with second half. Chill both disks in refrigerator at least 2 hours or up to 2 days.
I absolutely never thought to roll the latice top into a rectangle 😮 this tip would have saved me so much frustration! That would be a great series cooking tips
🎶Oh my I love peach pie🎶 That is the most beautiful beach but I’ve ever seen in my life and I want some now. The peaches have been wonderful this year. I haven’t baked in years n years because of arthritis but I sure would love to make this one. Just beautiful ladies, great job.
Unfortunately, this recipe did not work for me. The butter I used for the crust was quite cold, but not frozen. In the food processor, the dough became almost a cream, nothing like in the video. I then added the frozen grated butter and the flour and it improved a little. It was hard to open the crust after refrigeration (even after the 10 min wait) and it was crumbly and tasteless when baked. I definitely think pate brisee is way better and easier. The peach part was ok, but I propably would have put a bit more sugar, as my peaches were not too sweet. (I should have tried one beforehand). I will not make this crust again, but I could use the filling. Thank you.
Can use orange cotton and rubber fishing gloves peeling off fresh peach skins with the gloves. Also cutting apart the peaches is far safer than holding in one's hand.
I don't know rhat those peaches would make it into the pie. I just fell in love with Bridget and Julia--again! Favorite ladies and a favorite pie. Thank you!
I made this today. I am not much of a baker but can follow instructions. It all went well (ok it took me a couple attempts at rolling out the dough) but when I got to the step where you add pectin to the peach juice 2 tablespoons of pectin made it immediately clump up. Nothing like what the video showed. Are there different concentrations of pectin? I did my best to wisk it to smooth but it still was very clumpy. What should I do differently next time?
I bougt a full bushel of peaches to make this pie and other items. One thing about a peach pie is that it will be a disappointment if it gets wet and soggy. This recipe tries to correct that, but peaches in itself i has a lot of moisture. I made it, and it was delicious, but the next day it was a wet mess, but still very tasty. Soooo, find a peach cobbler recipe instead. In cobbler recipes, you expect the dessert to be wet, moist, and juicy. It's great with vanilla ice cream with the sweetness of the juices included, and you won't be disappointed because you want the juices. You serve it by scooping it out with a big spoon and into a bowl. Try the pie recipe if you must, but by thenext day, or even the first day of serving, you'll be scooping it with a spoon nonetheless. And it takes a long time to make this pie with the lattice top, and you have to chill the dough for a couple hours, and then another hour after you roll it out and into the pie shell. My suggestion is, peach cobbler.
Geat options for a flaky and buttery crust and top lattice is having a baking pan, lined with waxed paper. Warm up butter stick (not melt) and slather onto the entire paper. Another layer, layer, layer of waxed paper and spread out butter. Put into freezer and freeze. Make multiple layers of rolled thin crust - like Filo dough or just by Filo. Lay out the dough layer, then pull out a frozen layer of butter, turn over and appply to the crust - and pull away the wax paper. Continue dough-butter-dough-butter layering. Allow the dough and butter layers to warm in an oven at 90F. This sucks up water and oils from the butter into the dough, while the butter adheres the thin flaky dough layers together into a croissant layered crust. Prepare you peach mix. Apply warmed dough crust into baking dish, insert peach mix, and then cut out dough strips of latticework. Bake and you will have a crispy, toasty, buttery layering of dough that will also suck up peach juices and have it all bound together.
I made this today, it was quite fussy. Full disclosure, I used a different pie dough recipe, but it was quite similar. I think I was a little short on the peach amount, it ended up being mostly crust. That being said, I followed the recipe except, I didn't have pectin, I used xanthan gum and cornstarch. Also at the end, before I put the lattice on, I sprinkled the filling with sugar, as well as the lattice crust. The result? It was not sweet enough for my taste which I am surprised considering I was most likely short on the peach ratio. The peaches probably didn't have much flavor either. I'm disappointed with the result. I've made pies in the past, this was by far, the most complicated.
Oh my! Look at that pie! Confession time: I took a college course on health crisis issues around the world. Obesity is the leader on the health crisis list, globally. I disagreed with the findings. Well, kind of. But after watching this recipe, as I drool, I now question my obesity doubts. I am sure some mental reaction released something in my body and I just gained four pounds.🤦♀️. Wow!!! That looks lovely but that is sure RICH in calories!
Im sure that crust is tough and not flakey. As my grandmother said any ine that has to top the crust with sugar doent make tasty crust. 50% of a good pie is the crust.
I have found Colorado peaches are available here in Minnesota in the late summer are succulent and flavorful. I buy them by the case for about $40 and allow them to ripen fully before eating. I lined my glass pie plate with nonstick foil and froze peach pie filling until solid -- no crust yet but with all the sugar and spices and a little minute tapioca. Then I popped it out and vacuum sealed it. The peach pie that was made with this in February was incredible!
