Summertime Peach Pie

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Recipe photo

Summertime Peach Pie

star rating (9) rate this recipe »
Published prior to 2008

Fresh peaches, scented with almond and vanilla and lightly sweetened, are baked in a golden wraparound crust. Serve with vanilla ice cream for a dessert that fairly sings of summer. Step-by-step photos illustrating how to make this pie are available at Flourish, our King Arthur blog.

Crust
1 ½ cups (6 ¼ ounces) King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
12 tablespoons (6 ounces) unsalted butter, cut into pats
1 large egg
1 ½ tablespoons milk, or enough to make a cohesive dough

Filling
6 cups (2 pounds, 6 ounces) fresh peach slices (about 10 peeled peaches, sliced; about 2 1/2 pounds whole peaches)
3/4 cup (5 ¼ ounces) sugar
1/3 to 1/2 cup (1 1/8 to 1 7/8 ounces) Signature Secrets; or 4 to 6 tablespoons (1 3/4 to 2 1/2 ounces) Pie Filling Enhancer; or about 1/2 to 3/4 cup (2 to 3 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
1 teaspoon lemon juice

To make the crust: Whisk together the flour and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Beat the egg lightly, and add it to the dough, mixing to combine. Drizzle in the milk as you mix, adding enough to make the dough cohesive. When you grab it in your hand, it should hold together easily, and not feel at all crumbly.

Pat the dough into a 5" disk, and smooth its edges by rolling it along a lightly floured surface like a wheel. Wrap in plastic, and refrigerate for 30 minutes, or for up to 2 days.

While the crust is chilling, prepare the filling. Peel the peaches; the best way to do this is to plunge them into boiling water for 30 seconds, then place in a bowl of cold water. Their peels will slip off easily. Pit the peaches, and slice them about 3/8" thick.

Whisk together the sugar and thickener. Combine the peaches with the sugar mixture, vanilla, almond, salt, and lemon juice, mixing thoroughly. Set the filling aside.

Remove the dough from the refrigerator. If it’s been chilling longer than 30 minutes (e./g., overnight), allow it to warm up and soften for about 20 to 30 minutes. Flour a large work surface. Roll the dough into a 17" circle.

Preheat the oven to 350°F.

Roll the circle in quarters, pick it up, and place it in a 9" x 1 ½" pie pan. Spoon the filling into the crust. Gently drape the dough up and over the filling. Don’t stretch it; it shouldn’t cover the filling entirely. A 3" to 4" bare patch will remain in the center; that’s OK. Brush the crust with milk or cream and sprinkle with granulated or coarse white sugar, if desired; this will add a touch of sweetness and delightful crunch.

Place the pie on a parchment-lined baking sheet, to catch any spills. Bake it for 30 minutes, then tent it lightly with aluminum foil. Bake for an additional 90 minutes, until the filling is bubbly and the crust is golden brown. Remove it from the oven, and place it on a rack to cool overnight. If you don’t let it rest long enough, the filling will be too soft. You can certainly choose to serve the pie hot, so long as you understand it’ll be very soft. Our preference is to let it rest overnight, then microwave individual slices briefly just before serving, if desired, to warm them.
Yield: one pie, about 8 to 10 servings.

Reviews

1
  • star rating 08/25/2012
  • vcallahan from KAF Community
  • Made this pie yesterday and enjoyed it today. It's easy to make; I like a galette-type pie for its rustic appearance and that it's not a double crust- this dessert is caloric enough. I will not use my home-frozen peaches without thawing next time. It took forever to bake- added an 30 extra minutes. However, it turned out well with a bright, slightly lemony peach flavor, almond overtones, and a slightly dense but crunchy crust that browned well on the bottom. For my next attempt, I will halve the amounts of lemon juice and almond extract, then add the smidgen of cinnamon my family likes.
  • 08/24/2012
  • fizzle51 from KAF Community
  • The step-by-step directions that illustrate this recipe include brushing the crust with milk and sprinkling with coarse sugar. The written recipe does not include this step.
    Sorry for the confusion. I'll alert the web team. Frank @ KAF.
  • star rating 07/22/2012
  • cdsmith03 from KAF Community
  • This was so easy to make, and it turned out perfectly! The only thing I would do different next time, is maybe brush the crust with egg white and sprinkle sugar on it. Other than that, perfection!
  • star rating 07/05/2011
  • gianinetti22 from KAF Community
  • I would like to confirm that it should really use 3/4 c flour? I did this and it was way to thick. I understand general rule is 1 - 1/2 Tablespoons per cup of fruit so 3/4 cup seems to much.
    The recipe measurements are correct, yes. How are you measuring your flour? There could possibly be too much flour ending up in your recipe. Give us a call on the Baker's Hotline, we'd love to help! ~JDT@KAF
  • star rating 06/29/2011
  • dunn2 from KAF Community
  • I've made this pie a number of times over the past few years and it's never failed to be a complete hit! Making two tonight, know the crowd will love them tomorrow! Thanks KAF for the best ingredients and recipes!
    Wish we could be part of the crowd! Happy Baking! Irene @ KAF
  • star rating 08/25/2010
  • PINKMOM43 from KAF Community
  • this was the most succesful pie crust that I've ever made! I usually avoid any recipe that includes rolling dough, but this, although mine was a little lopsided-came out wonderfully. I only had 8 peaches- so I didnt even bothering measuring the slices- (the recipe said approx. 10) -and it didn't need to sit overnight to set- it was perfect to eat right after a little cooling off!
  • star rating 10/04/2009
  • Patricia from Phoenix, AZ
  • Preparing to bake this recipe for the second time now. First time, it came out beautifully! The almond and vanilla make this pie smell especially delicious when sliced into. We waited a day to eat it. Crust was perfect with just a touch of browning and sparkle from sugar crystals! Great, fast, easy pie that tastes amazing!
  • star rating 08/15/2009
  • Jessica from Toronto
  • I just finished baking this pie and it came out beautifully, very easy to make. I'm waiting the extra day to eat it so that its not runny. It looks rustic and homemade which i love and the crust wasn't difficult to make, now I'm hoping that it tastes great too. =)
1