Peach Pie

Peach Pie

  • Preparation 40 min
  • Cooking 35 min
  • Chilling 4 h
  • Servings 8
  • Vegetarian
  • Nut-free
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Categories

Ingredients

  • Vanilla Pastry

    • 1 3/4 cups (430 ml) flour
    • 1/2 teaspoon (2.5 ml) salt
    • 1/4 cup (60 ml) sugar
    • 10 tablespoons (150 ml) unsalted butter, very cold, cut into pieces
    • 2 tablespoons (30 ml) vegetable shortening, very cold, cut into pieces
    • 2 teaspoons (10 ml) vanilla extract
    • 1/4 cup to 1/3 cup (60 to 75 ml) ice water
  • Filling

    • 6 ripe peaches
    • 1/4 cup (60 ml) sugar
    • 2 eggs
    • 1 teaspoon (5 ml) vanilla extract
    • 1/4 cup (60 ml) flour
    • 2 cups (500 ml) milk
    • 1/3 cup (75 ml) smooth apricot jam, warm

Preparation

Note from Ricardo

This pie is best the same day.

What is a blind baked crust? It is a pre-baked crust. This is the kind of crust that is prepared for fruit and custard, fresh cheese or chocolate pie. You first place the dough in the pie plate, taking care not to overstretch the dough. It is pricked here and there with a fork to prevent blistering. Place a sheet of aluminum foil or parchment paper over the dough and cover it with dried beans to prevent warping (I keep a jar of beans in the pantry for this purpose alone). Place the pie on the bottom rack of the oven and bake the crust more or less time depending on whether or not it is intended for a second baking.

Personal Note