New York Times Perfect Peach Pie
Are you intimidated by pies? I sure use to be. The best ones really are from scratch, but making your own dough, rolling it out, creating the filling.and the fancy designs or lattice work on the top? Forget about it. It all seemed to be too much hassle.
Until I actually made one. And then I realized that the hardest thing about making the dough is that you need to plan a little bit for it in advance . You can use almost any filling you want , and theres no need to get all Martha Stewart on the top a full pie crust is just fine and tastes exactly the same. I promise.
We had guests in town this past weekend, which made it the perfect time to whip up a fruit pie in advance, and lucky for me, its peach season here in Colorado so they are literally EVERYWHERE.
Palisade Co, a town on the Western slope of Colorado is known for their peaches . Apparently, the high elevation climate and over 300 days of sunshine make Palisade peaches so sweet and flavorful. Palisade even has an annual peach festival with everything peach you can imagine, activities for kids, 5 and 10K races, and a peach eating contest, among other things.
Unfortunately for me, Palisade is about 4 hours away from my little town. But, I was lucky enough to score some Palisade peaches over the weekend at the Louisville Farmers Market, where C & R Farms had a booth. Let the pie making begin!
Chocolate Pecan Pie New York Times
| 1 1/4 cups all-purpose flour , plus more for dusting |
| 1/4 teaspoon fine sea salt |
| 10 tablespoons unsalted butter, preferably high-fat, European style, chilled and cubed |
| 2 to 4 tablespoons ice water, as needed |
| FOR THE FILLING |
¾ teaspoon fine sea salt
2½ sticks cold unsalted butter, cut into ½-inch pieces
4 to 6 tablespoons ice water, as needed
Filling:
6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1½-inch chunks
1¼ cups packed light brown sugar, more to taste
1/3 cup instant tapioca
3 tablespoons fresh lemon juice
1½ teaspoons finely grated nutmeg
1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
1 teaspoon fine sea salt
Crumble topping:
1½ cups all-purpose flour
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
½ teaspoon fine sea salt
1½ sticks unsalted butter, cubed
1. Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces . Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disk. Refrigerate at least an hour.
Adapted from The Seattle Times archives from Melissa Clark, The New York Times
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- Carefully stir together peaches, sugar, lemon juice, cinnamon and cornstarch. Pour into prepared pie plate.
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- Add butter and sugar to the bowl of a large stand mixer and mix on medium speed until light yellow in color .
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- In a large mixing bowl, mix together the sliced peaches , granulated sugar, flour, cinnamon and lemon juice. Stir gently, to combine.
- Pour the apple mixture into the pastry-lined pie pan. Spread evenly over crust. Cut the 2 Tablespoons of butter into small chunks and dot the top of the apple mixture with it.
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Incredible Raw Vegan Mango Pie Recipe
I cant get over this raw vegan mango pie. Im obsessed!
Not only is it healthy and incredibly delicious, its beautiful, too.
I learned this recipe/method while hosting my most recent Sanoviv retreat. The head chef at Sanoviv, Chef Aldo, used to be the head chef at a very upscale hotel in Mexicos wine region. He combines his professional skills and experience with the healing philosophies of Sanoviv to make absolutely incredible dishes.
Chef Aldo always does a healthy gourmet dessert cooking class for us on the retreats, and I always learn so much from him. The only catch is, like most professional chefs, Chef Aldo doesnt measure anything. The below recipe is a recreation that will become your new healthy dessert obsession.
The biggest difference is that Chef Aldo used fresh coconut meat from fresh coconuts that he opened with a machete. Since fresh coconuts are a little scarce in the mountains of Montana where I liveand my machete skills are lackingI used organic coconut milk. Im also fresh out of calendula leaves and cant find any in Bozeman so I threw a few pansies on for good measure.
I took notes while he prepared this delightful treat and recreated it at home. I included his original-ish recipe below if you happen to live in the tropics.
This recipe is:
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How To Bake Peach Pie
If you dont want to fire up your grill, you can still enjoy the deliciousness of this perfect peach pie! Follow the same recipe directions for the ingredients and assembly. You can use a traditional pie dish instead of a skillet if you prefer. Cover edges loosely with aluminum foil.
Bake at 400°F for 50-60 minutes or until crust is golden brown and the filling is bubbly. Remove the foil. If you want a more golden crust you can check the pie at 45 minutes, remove the foil, and continue baking for 10-15 minutes. Cool on a wire rack.
Grilling The Perfect Peach Pie
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The Perfect Peach Pie
Last week when Paul and I were going to Pennsylvania for my sons wedding, Michael was also making a trip to Pa. to Peters Orchards, his familys orchard in Gardners Pa.
He loaded his vehicle with fresh peaches, apples, plums, nectarines and apple butter for his return trip and shared them with his close neighbors. Check out Peters Orchards page for gorgeous photos of the fruit they sell! Thank you Peggy and Michael, your generosity is much appreciated!
All those gorgeous fresh peaches were the inspiration I needed to make my first Peach Pie. It was absolute PERFECTION! The flavor of the fresh peaches is up front and delicious, the pie isnt overly sweet which allows the peach flavor and natural sweetness to come shining through.
Tips For The Perfect Peach Pie
- I placed an oven mitt next to the grill. I was tempted to reach in and grab the handle of the skillet, but thankfully my oven mitt was sitting off to the side. Seeing it reminded me to be safe while grilling.
- I have made this pie with ripe peaches as well as firm peaches. Both worked really well and tasted amazing, but my family preferred the consistency of the firm peaches.
- This grilled pie can be changed up to fit your favorite flavors. Try using 3 cups of peaches and 2 cups of blueberries, or all strawberries, or even a mixed berry! Once you have the basic recipe and technique down, the options are endless.
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Fresh Peach Pie From Scratch
Peach season is achingly short and every year I buy bushel after bushel of fresh yellow peaches as long as they hold out. In Georgia, that’s mid-May to early August. In California, that season starts in late June and wraps up toward the end of August, but in other parts of the country it’s a more like late-July to September.
There are so many incredible peach desserts to be made but this fresh peach pie is right up at the top of my list next to peach ice cream. They are my “must make” recipes of the summer!
If you love my reader-favorite strawberry pie and you also like peaches, then you are guaranteed a homerun with this recipe. It’s basically the exact same thing just using a different fruit and adjusting the cornstarch a bit to account for the additional juice from the peaches.
I opted for a naked pie presentation here rather than decorating the whole thing with whipped cream. Instead I piped swirls of sweetened whipped cream on top of each slice just before serving.
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The Best Homemade Peach Pie
Peach Pie is such an easy pie recipe that is classic for summer. Make this easy peach pie with a crumble topping or as a double crust pie or even with a lattice!
Once you have my peach filling recipe, you can make this into any pie you like. Peach lovers will love this pie.
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Chef Aldos Original Version
Below is the original recipe from Chef Aldo himself. Like I mentioned above, my version is almost exactly the same except for the fresh coconut meat and slightly different garnish.
Crust
- zest of one large lemon
- 2 tablespoons of freshly grated ginger
Crust Method: Put dried coconut, salt and apple into food processor and blend until finely chopped. Add maple syrup and blend a little more. Add coconut oil and blend until incorporated. Pulse in lemon zest and ginger until the mixture is well combined and still has texture . Use about 2-3 cups of the mixture to form a crust in an 8-9 pie pan. Using spatula, scrape mixture into pie pan and put into freezer for about 30 minutes until it becomes firm. Make the filling while the crust freezes.
Filling
- 3 large mangos skinned and sliced as close to the core as possible discard the skin and core
- 2 2 1/2 cups of coconut meat, washed
- 1/4 cup of maple syrup
- juice of half a lemon
- 1 cup of coconut oil
- pinch of sea salt
Put everything into Vita-Mix and blend until smooth.
Take the pie pan out of the fridge now that the mixture is stiffer, mold it into the pan and up the sides like a regular pie crust. Make the edges about 1-2 inches thick
Pour the filling mixture into the crust and smooth. Freeze at least 24 hours, will last approximately 1 week in the refrigerator if covered.
Garnish
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How To Make Perfect Peach Pie