I tend to save all my trimmings in the freezer, so after I’ve made enough pies, I have a bonus pie dough to work with for whatever. Sometimes it’s a hodgepodge of different pie dough recipes but it always bakes up pretty good
My mouth is watering as I write this - oh, thanks so much. Love when you two work together!!!! Best wishes for a great summer from Annandale, Minnesota
Looks yummy and you have made me want to make a peach pie. Though it seems to me a lot of extra work with the mortar and juices of peaches and washing up . My mother taught me to make it by just slicing the peaches right into the pie crust adding the sugar and then tapioca sprinkled over the peaches .(not tapioca flour just plain tapioca - it soaks up the extra juice but still leaves it juicy. THOUGH NOT A SOGGY BOTTOM.) Put on the lattice and bake.
This is the first time I am trying the recipe from a video. I used locally grown peaches, but made my vegan version of pastry (using Crisco). All the steps for the filling were strictly followed. What an amazing pie! It shows why ATK is worth following. Great recipe for the Perfect Peach Pie.
I have the biggest anxiety about pie making. Well mostly assembling the dough. Someday I hope to have enough confidence to try. This peach pie was so decadent looking.
For decades I cut my peaches like they showed in the video: vertically around, following the lil booty crack. Prime meridian, longitude style. (Even though she actually called this around the equator in the video.) I forget where I heard this tip but it totally works: cut it horizontally, along the equator. Latitude style. You’ll get the point half of the pit and you can just grab it and twist it and pull it right out. If your peach is ripe it’s like a magic trick!
Lol, it might've been on of last season's ATK videos! Bridget pitted nectarines for some stone fruit and berry free-form tartlets by cutting them through the equator.
Come a little bit north to the Sandhills of North Carolina. Montgomery and Richmond counties. Best beaches ever! I've eaten peaches all across the country and nothing compares to these. Not even Georgia, although the big butt in the sky in Gaffney is very amusing. 😊
I save those skins for peach juice for tea or to make a wonderful jelly, or with the help of an immersion blender add it to barbecue sauce! It takes the place of some of your brown sugar!
This definitely not the traditional method for pie crust (that I learned (20 years ago in culinary school anyway…) so I didn’t think it would work. Especially when the dough was so wet. But it’s surprisingly one of flakiest pie crusts I’ve made. Thanks for this new, non traditional method.
Wow! Thank you ,Test kitchen,I wonder if the butter dough for this pie is also good for my yellow juicy mango that I have in my yard so good like almost peach texture.
Try "crumb dust." Equal amounts granulated sugar and AP flour. (TB each works well.) Dust bottom crust lightly with a tsp or two before adding filling. Works for me
I saw that, too, but then I read the pie recipe. In the list of ingredients you'll notice two pie crusts given. The last recipe is for the All-Butter version and the reader is guided to see "Before You Begin" instructions in the pie recipe (link to pie recipe provided under video). The link to the All-Butter recipe is linked in the "Before You Begin" instructions. If you have a subscription to ATK website or use their offer of a free trial, you can access the recipe. Otherwise, play the video over and write down the recipe from there. The first pie crust recipe (with shortening) is linked in the description below the video, which is what you found.
For the pie, probably fine. Canning no. National center for home food preservation should say. Something about the ph is different but it should be on there.
I haven't had access to truly good peaches since I was a kid. Literally 48 or more years ago. All peaches in the stores now are dry garbage and not worth buying. Is there a way to use canned peaches to make this?
That breaks my heart. I live in North Carolina, not far from the absolute best peaches I've ever had in my long life. However, they are not hybrids, very tender, and don't ship well. I wish I could share with you. 😊
The reason is that peaches are now picked before they are ripe so that they transport better. And peaches don't truly ripen off the tree. They just get soft and mealy and then they rot. If a peach is perfect when you eat it, it was picked at the right time. If you want great peaches, find a u-pick orchard and pick your own. So much better.
@@idalily3810 we had a peach tree when I was growing up until I was about 10. It was amazing. I would get them when I could "tickle" them off of the tree.
I can't believe I have to pay a $50.00 subscription fee just to see the recipe! What a rip off! I had to resort to watching this over and over then pausing it every time a measurement or detail came up so I could write it down a section at a time. Looks delicious, though. I can't wait to try it!
The ultimate torture, I watched to the end and my tongue was cleaning up the floor. I can't imagine anyone pulling this off in less than 8 hours @ $20 hour x 2 = $360 + tip, that's one expensive pie. No wonder my mom cooked apple, rhubarb and on occasion cherry, but never peach and we had jubilee peach trees. Don't do this again, I can only take so much!
Fresh peaches and fresh dough/crust. I can not believe people are using canned peaches. It does not taste the same and it soaked in syrup. There is NO WAY a pie like that taste good...or at least not to me. This recipe is just like my Nana's.
The best pie doughs are made of a shortening/butter combination. The worst thing you can do is to use unsalted butter--it has an overpowering taste that ruins the pie.
I don’t see the point of carefully mixing the dough in a very complicated and hours’ long process to preserve the flakes of butter needed to produce flaky pastry if you’re going to put a steaming hot fruit mixture into the unbaked crust. There is no way the butter in that crust didn’t melt under the heat of the filling. They should have cooled the filling or par baked the crust to achieve a baked and flaky bottom. I love ATK but this recipe is not only too long and too complicated, it just doesn’t make sense!
Katrina,I agree with you that the dough needs to be blind baked and peaches cooled. They know that as they are chefs, probably skipped it. The dough is intimidating for some people. This method I am very intimidated if I was making it. This is their platform and they can do whatever they want. I'm always learning at baking different ways but always look to simplicity whether pie crust or other cooking methods and lastly I make sure it works out cause cost of butter has gotten so expensive as with everything after covid. Pie looks delicious.
Agree 100%. The pie they cut and ate with its very flaky crust was NOT the same pie crust they dumped the steaming hot peach mixture into. Both peach mixture and pie crust needed time in the refrigerator to cool and set up.
Watch the video again. Those peaches weren’t hot. They were mixed into the thickened juice which was hot but the peaches themselves weren’t hot. By the time that mixture was added to the crust it wouldn’t even be warm.
Great episode. Bridget and Julia are working together so very smoothly now. After Voldemort left, there was a transition period, but that's over. These two women are perfectly in sync and working together beautifully. I've no idea if they are really friends or not, but it looks like they are. And that's all the camera requires. Excellent work from everyone involved. Brava, Divas! And, oh yeah, the pie looks good, too.
Thanks guys. I'm a very long time cook who has never made a pie until a couple weeks ago. They were very good using store bough pie dough. Going to my daughter's tomorrow for Thanksgiving and wanted to make my own crust. Tried 2 different recipes by very good RU-vid cooks, who will remain nameless. Both attempts were disasters, probably me. But then I saw this recipe for pie crust and gave it a try. It was absolutely perfect. You saved me!
Mmmm...I can SMELL that pie. A nice dollop of vanilla ice cream would take it all up a notch! This video reminded me that I could make a quick and easy peach cobbler for Sunday dessert (my grandmother would not have approved). It's just too hot for a lot of fuss in the kitchen.
@Erica Wentz - Julia always has a very happy personality and Bridget has a very drool sense of humor which I like. They compliment each other very well.
The pie is beautiful! As a very experienced pie maker I don’t go through all your steps. No measuring crust or the numerous times it is put back to chill. Also don’t mash fruit and cook in a skillet. You have taken what is actually an easy dessert and made it so time consuming many will never try to replicate. Do you actually go through all these steps when you aren’t making a video? Enjoyed watching!
All of these steps may very well be the difference between the quality of this pie, and yours. But thank you for your considered opinion, Dr. Pie Maker.
That looks so delicious . Thank you again and again for always sharing all your unique recipes with us. So appreciate. God bless all of at America Test Kitchen .
Mine is in the oven now. It looks beautiful. I had to tweak it a big for the frozen peaches from last year, but the peach filling tasted wonderful. Thank you!
Ladies I make a peach cobbler similar to your peach pie very nicely done by the way. I would love to collaborate with you this fall during baking season my channel is Cooking with Summer B . Thanks for sharing. 🥰
You have to have excellent peaches to start with. Those hard little things in the grocery store won't work. Get to a farmer's market and see if you can find some.
Peach pie does look luscious. We'd use tree ripened ones for canning and freezing so they had the best taste. This was before they stopped u-pick. Nowadays even fruit stand peaches are so so because they pick them greenish. It was that the recipe was dull.
