In the season of Ordinary Time, there is something so fulfilling about finding joy in the simplicity of everyday moments. And what better way to savor the sweetness of this season than by celebrating with fresh fruit? I've already shared some recipes on figs and now I'm adding peaches to the list. As peaches come into season, I thought making a real, honest-to-goodness homemade peach pie would be fun. I even made a lattice top which I never do!
My daughter and I were watching "Zoe Bakes" on the Magnolia Channel the other day. Does anyone else have the Magnolia Channel? We absolutely love it! There's something about it that is so calming and peaceful. We especially love Zoe Francois' baking show. She is the master of baking and the homemade peach pie she made looked incredible.
She demonstrated a technique called fraisage where you create thin sheets of butter throughout the crust. As the crust is cooking, the thin sheets of butter steam which causes the dough to puff and get very flaky. Her crust was the most incredible crust I had ever seen! You could see the layers and it looked so good! I decided to go all in and make Zoe Francois' Perfect Peach Pie.
There's a certain magic in the art of creating a homemade peach pie and this recipe was no different. From the crust to the filling, to the lattice top, this pie was a labor of love. There are a few more steps than an ordinary peach pie but, trust me, it's worth every extra step! I have never had a peach pie or a pie crust this good before! I hope you'll set aside some time and give it a try!
As we continue to move through the season of Ordinary Time, let's celebrate the beauty of everyday moments and the abundance of nature's gifts. This homemade peach pie is a wonderful expression of gratitude for the simplicity and sweetness of our life in Christ. So, roll up your sleeves, make this Perfect Peach Pie, and enjoy the flavors of Ordinary Time.
Perfect Peach Pie
All-Butter Pie Dough
4 1/2 cups (563 grams) all-purpose flour
2 1/4 cups (495 grams) cold unsalted butter, cut into tablespoon-sized pieces
6 tablespoons (75 grams) granulated sugar
2 1/4 teaspoons kosher salt
1 1/2 tablespoons vodka (or white vinegar)
3/4 cup ice water
8 ripe peaches
1/2 cup (100 grams) raw sugar
1/4 cup whiskey, bourbon, or rum, or 2 tablespoons fresh lemon juice
Pinch kosher salt
1/4 cup cornstarch
Egg wash (1 egg mixed with 1 tablespoon water)
Sugar for sprinkling
To make the all-butter pie dough: In a large bowl, combine the flour and cold butter pieces and use a pastry cutter to blend the butter into the flour. Continue to do so until some of the butter is coating the flour, with large pieces of butter still intact. Once combined, add the sugar and salt, and use your fingers to work it into the flour and butter. Add the vodka to the ice water, then drizzle over the dough 3 tablespoons at a time, tossing with your hands until it just comes together in a shaggy dough.
Turn your dough out onto the counter (or onto a chilled marble or tile slab if you have one). Pile the dough into a long rectangle and use the heel of your hand to smear the dough away from you to create long “sheets” of butter. This technique is called fraisage. Using a bench scraper, fold the dough on top of itself and continue pressing until the dough comes together into a log, folding a few more times. Do not overwork the dough. The goal is to make long, thin sheets of butter throughout the dough.
Once formed into a log, cut into 2 pieces and form each into a disk. Wrap each in plastic and chill for at least 1 hour.
To make the pie filling: Peel the peaches by cutting a cross on the base of each peach. Bring a pot of water to a boil and gently lower the peaches into it. Flip after a few seconds. After they boil for a minute or two, remove the peaches and submerge them in ice water. Now the skin will slip right off.
Cut the peaches in half, remove the pit, and cut the peaches into 1/2-inch-thick slices. Combine the peaches, raw sugar, whiskey, and salt in a large bowl and let them sit for at least 30 minutes. This releases the juices from the peaches. Strain the peaches over a bowl and mix the juices with the cornstarch.
In a saucepan, cook the cornstarch and peach juice mixture, whisking constantly, until it is thick and translucent. Add the thickened juices back to the peaches in the large bowl and toss. Refrigerate the peaches while you roll out your pie dough.
Make the pie: On a floured surface, roll out one disk of the pie dough to fit the diameter of the pie dish (the dough should be about 1/8-inch thick). Fold it into quarters so you can more easily pick it up and unfold it over a 9-inch pie dish. Ease it into the bottom and up the sides of the dish. Now you can fill it with your peaches.
Create the lattice top with the second disk of dough by rolling it out to a 1/8-inch-thick disk and use a fluted pastry wheel to cut it into 2-inch-wide lattice strips. Layer the strips to create the lattice. Trim off the excess dough, then roll and crimp the edges.
Place the pie in the freezer until completely chilled, at least 20 minutes. (You can also wrap it well in plastic and return it to the freezer until you're ready to bake.)
Preheat the oven to 425°F. Brush the top of the pie with egg wash and sprinkle with sugar. Place on a baking sheet (in case the juices bubble over). If the pie was frozen, it goes into the oven frozen (don’t defrost it) and will just take much longer to bake, and you will probably need to tent the crust with foil.
Bake the pie for 25 minutes, then lower the temperature to 375°F and continue baking until the filling is bubbling and clear. This can take anywhere from 45 additional minutes to 1 1/2 hours (if it was frozen). Tent the edges of the pie with aluminum foil if they start to brown before the middle is done.
Cool the pie completely. Serve with ice cream and candied bacon if desired.