- Flour 1 cup refined
- Sugar 1 tbsp • 470 kcal
- Salted butter ¾ cup
- Chilled water ¼ cup
- Canned peach halves 10, drained
- Sugar 2 tbsps • 470 kcal
- Refined flour 1½ tbsp
- Butter 1 tbsp • 717 kcal
- Cinnamon powder ¼ tsp
- Nutmeg 1 pinch, grated
- Milk 2 tbsps • 49 kcal
Try out this ‘oh so juicy’ and delicious peach pie with such perfect mix of sugar and spice! If you drool over fruity flavors then this is the perfect dessert for you as each bite is bursting with peachy flavor and lovely aroma of the cinnamon…
You will love the way this pleasant aroma will spread through your entire home while you bake this fantastic peach dessert. A word of caution, you might not be able to save it up for the next day, as you should expect a ‘sudden’ visit from your neighbors!
Add the flour, sugar, and butter to a large bowl. Now, rub all the ingredients together with tips of your fingers until a crumb like texture is achieved. Pour water into the flour mixture and gather it all together until a dough is formed. Do not handle the dough too much and wrap it tightly in a cling film. Put the wrapped dough into the freezer for about 30 minutes before you start working with it. Take a large ball of the chilled dough and roll the dough in only one direction or upwards (without going back and forth) to a thin circle of about half a cm height, big enough to easily cover the entire inner diameter of the pie dish. Now, place the rolled dough circle over the clean and dry pie dish. Adjust the rolled dough nicely in to the dish and use a knife to neatly cut off the extra dough from the edges of the pie dish. Chill the dough in the dish again for about 15 minutes. Meanwhile, take another medium sized ball of the dough and roll it into a thin round again, while moving the rolling pin in one direction only. Cut the rolled dough in to almost 2 cms thick long strips using the edge of a sharp knife. Place the cut out dough strips on to a plate and chill them too for about 15 minutes before using.
Assembly of the Blueberry Pie
Preheat the oven at 250 degrees C. Put all the filling ingredients, that is, the peach halves, sugar, refined flour, butter, cinnamon powder and nutmeg powder in a bowl. Gently mix them all together. Now, transfer the filling mixture to the chilled pie base and spread out the filling evenly all over the pie dish. Carefully place the cut out dough strips atop the filling so as to make a lattice form over the peach pie. Lightly brush milk all over the visible part of the pie dough and transfer pie dish in to the preheated oven. Bake peach pie at 220 degrees C for the first 20 minutes and then lower the heat to 180 degrees C for the next 10 minutes or until the pie gets a nice golden color all over the crust. Remove pie dish from the oven and let it cool for 10 minutes before enjoying a large slice of freshly baked peach pie!
Make sure you chill the dough long enough before you start working on it. Do not over handle the dough else the pie crust will not be flaky in texture. Add only chilled water while kneading the pie dough. Gently mix all the filling ingredients together so that you do not break the peach halves. You may also replace canned peach halves with finely chopped fresh peach.