This pie feels tastes success. Like triumph and victory. See, I’ve been in a serious pie slump. One week I went through 4 batches of pie dough and nothing turned out right. I don’t know if my house was too hot, if I worked the dough too much or too little or what, but it was one massive fail after the other. There was a lot of pie anger. Some strong language and a little forceful throwing of par-cooked pie dough into the trash. This continued right up through this past weekend when the crust of one pie just melted off the sides of the pie plate and straight onto the bottom of my step-mom’s pristine oven. At least the pie was tasty.
So I came home and decided to give one last ditch pie effort before breaking up with my pie plates. And you know what? I won. The pie came out flaky, tender, sweet, tart and intact. As it turns out, I hadn’t been chilling the assembled pie long enough before putting it in the oven. Duh. Of course an all butter pie crust needs to be super cold before baking.
So yes, I finally nailed this pie and it tastes like success, sweet, sweet peachy success. Actually, not all that sweet because I use a lot less sugar in the filling. Peaches in peak season are so sweet that they don’t need a lot of added sugar, so I topped out at 1 tbsp of granulated sugar and 1 tbsp of brown sugar. A dash of spices depth, lemon to preserve color and ginger for my own personal enjoyment and that’s about it. The pie tastes like real peaches, sweet and tart, but not sugary. If you’re feeling really decadent, a dollop of whipped cream is amazing with this pie. I highly recommend it.
- 24 oz All Purpose Flour
- 1 tsp Kosher Salt
- 16 oz Butter, very cold and cut into ½" cubes
- 8 oz Ice Water
- Bread flour, for rolling out.
- 2¼ lbs peeled and pitted Peaches, sliced
- 1 Tbsp Sugar
- 1 Tbsp Brown Sugar
- 2 tsp Lemon Juice
- 1 tsp Ginger Juice
- ½ tsp ground Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Salt
- 3 Tbsp Minute Tapioca Powder
- 1 Tbsp Butter
- 1 Egg
- 1 Tbsp Sugar
- 1 tsp Cinnamon
- Pie Crust: start out with all of your ingredients being very cold. You can even throw your flour in the freezer for a few minutes, if you like.
- Toss the cold butter in the flour and salt and work it in with your hands or with a bench knife. People often describe the desired texture as "sandy," but we actually want there to be bigger chunks of butter in the mix. Bigger pieces of butter means flakier layers in the crust. So think about leaving some blackberry-sized chunks of butter.
- Stream about ⅔ of the water over the dough, gently working it into the dough. Add water as necessary to get the dough to hoild together, but not so much that it becomes sticky.
- If you've been working in a bowl, turn the dough out onto a lightly floured surface, split it in half and then fold each piece in on itself a few times to make a smooth dough. Press the dough into a disc and wrap in plastic. Return the dough to the refrigerator to chill.
- Dust the counter with bread flour and let the dough sit out for a few minutes to soften it just a bit. Then roll the dough out so that is is approximately ¼ inch thick and large enough to leave a 1" overhang once it is in the pie plate.
- Trim the dough and set it in the pie plate, trimming again if necessary. You will likely have a decent amount of leftover dough. I have trouble rolling dough out evenly and find that its easier to work with a little extra dough.
- Return the pie plate to the refrigerator.
- Roll out the second piece of dough and set it on a small cutting or cake board. Slice the dough into long strips and then return it to the refrigerator.
- Toss the peaches with the sugar, brown sugar, lemon juice, ginger juice, cinnamon, nutmeg and salt.
- Stir in 2 Tbsp of the tapioca and set aside. Reserve the last Tbsp of tapioca powder.
- Remove the pie plate and dough strips from the fridge. Sprinkle the remaining tbsp of tapioca powder over the bottom of the pie dish (to soak up extra juices) and then pour in the sliced peaches.
- Cut the tbsp of butter into several pieces and dot the top of the peaches with the butter.
- Whisk the egg with a splash of water to make an egg wash and then brush the edges of the pie crust with the wash.
- If the strips of pie dough have warmed up enough to be flexible, go on and weave the lattice top. If not, wait a few more minutes, otherwise the strips will break.
- Once you have your lattice top on the pie, trim off the edges of the lattice strips and press the edges into the bottom layer of dough. Then brush the lattice edges with the egg wash.
- Fold the 1" dough overhang up and over the lattice edges and crimp with your thumbs and forefinger, pressing the layers of dough gently together.
- Brush the edges with the egg wash.
- Mix the remaining sugar and cinnamon together and sprinkle them over the top of the pie. Use as much or as little of this as you'd like.
- Return the pie to the refrigerator to chill.
- Preheat the oven to 400 degrees F. Put the thoroughly chilled pie in the oven and bake for 50 to 70 minutes, until the crust is browned and the filling hot and bubbly.
- If the edges start to get too brown, cover them loosely with some aluminum foil.
- When the pie finishes baking, set it out on a wire rack to cool completely before slicing into it.
To make tapioca powder, grind up Minute Tapioca into a fine powder using a small blender or spice grinder. Grinding the tapioca into a powder creates a smoother filling.
It's always best to use bread flour to dust surfaces when rolling out doughs. The higher protein content slows the absorption of the flour into the dough.
If you need a little guidance on weaving a lattice pie crust, check out this tutorial.
If this recipe made your mouth water, you might want to dig into the following:
Peach Shortcakes with Basil and Lavender | Peaches Please
Pocket Peach Pies | Peaches Please
Peach Pie | Smitten Kitchen
Salted Caramel Peach Crumble Pie | Evil Shenanigans
Classic Peach Pie | Southern Boy Dishes