It’s been a while but I’m back to blogging now. We finally moved into our new house and things are starting to settle down. We LOVE it! The kitchen is very nice, bright and spacious, just the kind of place where I could spend my free time making cakes and cooking great dishes for family and friends :). I haven’t started cooking anything special in my new kitchen but I made two great pies a while ago (a month ago or maybe two ?!). So let’s get started with the recipe for the first one – Peach Pie.
P.S. For all the Americans out there this is a great recipe to celebrate the National Peach Pie Day on August 24th 🙂
Time: 90 min, Prep: 45 min. Cook: 45 min
Servings: 10-12
Ingredients:
- 600 g sliced peeled peaches
- lemon juice from a lemon
- 60 g all-purpose flour
- 2 Tbsp unsalted butter
- 200 g sugar
- ½ tsp ground cinnamon
- A pinch of salt
- 1 beaten egg, to glaze
- 500 g pastry – you can also make the pie pastry at home by following the step-by-step recipe I posted under How to Make Pie Crust
Directions:
Preheat the oven to 200°C (400°F).
Pour the lemon juice over the peaches and mix gently. Combine sugar, flour, cinnamon and a pinch of salt.
Line the bottom and sides of a 23-cm or 9-inch pie dish using half of the pastry. Brush with the beaten egg. Add dry mixture over the peaches and mix gently. Pour over the pastry and dot with butter.
I made a lattice top but it takes a little more time especially if you’re a beginner at this. If you want something quick you can just roll out the remaining pastry so that it’s 1.5 times the size of your pie dish and place it over the filling. Then just trim the edges and press a lightly floured fork around the edge of the pie crust. Lastly, make small cuts in the top of the pie so that steam can escape.
If you want to try making the lattice top, roll out the remaining pastry so that it’s 1.3 times the size of your pie dish. Cut strips of pastry, approximately 1.5 cm wide, using a sharp knife. Make the lattice top by placing lengthwise strips across the pie, selecting every other strip. Place them across the pie in one direction with a 1/2 space between each strip. Lay a strip of pastry across, over and under each of the strips already placed on the pie. Repeat with all the remaining strips. This may seem complicated but here’s a video that shows you how to make a lattice top.
Press the edges to seal and trim off the excess pastry. Brush the top with the beaten egg.
Bake for 35-45 minutes until the crust is brown.
Enjoy!
Tip:
– It’s better if you roll the pastry on a big sheet of baking paper because if the pastry gets too soft and sticky (as it happened to me) you can easily slide it onto a cutting board and place it in the refrigerator for a few minutes.
