A delicious American peach pie with a crunchy buttery crust and oozing with refreshing, slightly sweet and gooey but distinctively peachy filling full of juicy and firm peach pieces. Highly recommended !!!
Ingredients:
Pie crust:
225 g flour
1/2 tsp salt
2 tsp sugar
150 g cold butter
1 egg yolk
about 50 ml ice cold water
1 egg + 1 tbsp water (egg wash)
Filling:
1.20 kg peaches (stoned and peeled)
150 g sugar
2 tbsp lemon juice
40 g plain flour
1/8 tsp grated nutmeg
25 g butter cut into small pieces
- In a large bowl mix the sliced or cubed peaches with the spices, cornstarch, lemon juice and sugar.Set aside.
- Sift the flour,salt and sugar into a bowl. Add the butter and blend using a pastry blender until the mixture resembles coarse bread crumbs.
- Mix the egg yolk with water and sprinkle over the flour mixture. Combine with a fork until the dough holds together.
- Gather into a ball, cover in clingfilm and place in the fridge for 30 minutes to chill.
- Remove the dough from the fridge cut into two pieces, one slightly larger than the other and gather into two balls. Grease a 23 cm round pie dish with butter.
- On a floured surface roll out the larger ball 3 mm thick and transfer into the pie dish.
- Tuck the overhang under the edge of the pie crust and using a fork press the edge to the brim of the pie dish. Prick the bottom with a fork, line the pastry case with greaseproof paper and fill with baking beans.
- Bake at 200 C for 10 minutes. Remove the paper with the beans and bake for 5 minutes more.
- Remove from the oven, let it cool for 5 minutes and fill with the peach filling. Dot with pieces of butter.
- Roll out the second ball of dough into a rectangle and cut into strips of equal width using a ruler. Weave the strips on top of the pastry case attaching each end of the strip to the prebaked case with a brushing of egg wash. Brush the top of the pie with egg wash.
- Bake at 220 C for 10 minutes, the lower the temperature to 180 C and bake for a further 35-40 minutes.
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