- Have you been searching for
the perfect peach pie recipe? Today's your lucky day. Big peach flavor, a crisp
homemade butter crust, and all the flavors of summer
in one package for you. And you're watching "Preppy Kitchen" where I, John Kanell, teach you how to make
delicious homemade dishes to share with your family and friends. This peach pie will be
ready before you know it, so let's get started. First off, I'm making an easy
and delicious butter crust. I'm doing this in a food processor, but you could totally
do it by hand as well. We're gonna use four cups or 480 grams of all-purpose flour into
your food processor's bowl, 2/3 of a cup or 133 grams
of granulated sugar, and half a teaspoon of salt. Add that in and then just whiz it up. Whiz, whiz, whiz. (food processor whizzing) After your dry ingredients are whizzed up, it's time to add your ice-cold,
but not frozen butter. Cube it up into little one-inch pieces, and just sprinkle it in there. Delicious butter sprinkles. We're gonna whiz this up now until it's like very
small pea-sized shapes. Here's the deal. People always say like,
pea-sized lumps of butter, but we're gonna be making
a lattice top with this, and if you have giant butter
pieces in your pastry, it'll totally melt and fall
apart and be very disappointing. Whiz this up. (food processor whizzing) There we go. Now I have small rough little
pieces of butter in there, and it's time to add the ice water. For this recipe I'm gonna use a third of a cup of ice water about, and two tablespoons of lemon juice. The lemon juice will help hydrate it, but does some nice things too
because of the acid there. All right, let's add this in here. (food processor whizzing) And whiz as you drizzle it in. (food processor whizzing) And now for the lemon juice,
freshly squeezed, of course, I know this is ready because
when I finished the last pulse, all of the mixture kind of
comes up in a bit of a wave, and stops, and then falls. So let's see. (food processor whizzing) No, it's not ready yet. In this case, you can add
in an extra tablespoon or so of ice water as needed. (food processor whizzing) Okay, let's give it a try. The test to see if it's
done is by taking a handful, don't touch the blades, squeeze it in your little hand, and if it holds together
like this, it's ready. So this is holding together,
it's ready right now. I cannot roll it yet,
it will have to rest. Now for the fun part, we're
gonna dump this mixture out onto a pastry mat or a clean surface, and we'll watch the magic happen. Look at this. What is this? What is this nonsense? This does not look like
pastry dough to me. But it's nonsense will
turn into dough after you, one, squeeze it together, and two, work it ever so slightly. Take your pastry mat and
just squeeze it together. This is why I love having a pastry mat, you can work it, your countertop
doesn't get destroyed, and nothing sticks either. We can just squeeze this
together just a couple of times to help bring it together, and
then we're going to slide it. Not really a knead, but just
slide it to bring it together. So, one. See that. Turn it around and two. Okay, there we go. This is gonna come together
in the refrigerator. It needs to chill though, and I am going to give it just a little bit more of a squeeze. Divide the dough equally into two batches, one for the bottom and
one for the lattice, and just form into two discs. It needs to rest in the refrigerator for at least 30 minutes to come together. I like to give it an hour usually. Wrap each of your discs in plastic, and then after they're loosely wrapped, I like to give them an extra flatten. It'll make rolling them out
easier and they'll chill faster because they have more surface area. I pre-rolled both of my discs, and they're ready for the fridge. Let's put these in, and then
get on to the pie filling. Now for the fun part, the peach filling. For this recipe, I'm
using about four pounds or that's gonna be like
eight to 10 peaches, depending on their size. Look at your pie tin. Some of them are a pretty
deep dish like this, some of them are smaller. So after you cut them up, you can just place them
in here to see like, is that about right? And it should be almost to the top. You can score the bottom
of your peach with an X, and it should peel like this. This is what you're looking
for, a perfectly peeled peach. We're gonna peel all these peaches, so let's go into super drive. By the by, if you have
any favorite peach recipes you'd like me to try out,
lemme know in the comments, I'd be happy to give them a whirl. Set these skins aside, I
will be putting that to use. Now we're going to half the peaches, and they should pull apart
nicely unless the pit breaks, which happens. You wanna remove the pit without really damaging
the flesh too much. Okay. Pie dish totally full. All I'm gonna do is take my
pieces, give them a slice. These peaches are really ripe and juicy, so much so in fact, that our
pie would be a soggy mess if we just baked them right away. We need to coax some liquids out of them. And then don't waste the liquids, thicken them up and reintroduce them. If you've watched my apple pie video, you can click up here for that. It is a very similar technique, except we're not gonna cook the peaches 'cause they're so tender,
just their juices. So now into our giant
bowl of delicious peaches, I'm adding 1/4 cup of packed brown sugar, sprinkle it in there. There you go. That'll give
it some nice deep flavor. And 1/2 of a cup or a hundred
grams of granulated sugar. Gently mix this together just
a little bit. That's good. After you've mixed the sugar
in, it's time to step away, these peaches need at least 30
minutes or up to 90 minutes, I'll give them 60, of resting time. It'll pull the juices out of there, and then we can go on to the next step. So I'll see you in a bit. All right, one hour later, enough time to say hi to the kids, have a nice lunch together, and I wanna show you
this is full of juice. Do you see how much juice is in there? Look. All juice. That would have been a
soggy mess in your pie. So here's the deal, we're gonna take this onto
a pan over medium heat, and add a little bit of corn starch, but let's go over there I'll show you. All right. So we're
gonna strain this juice into a largish pan. Put this over medium heat. And right now I'm gonna whisk in a quarter cup of corn starch. Don't worry if it clumps up
a bit, it'll all work out. So after the corn starch dissolves, just give it an occasional
whisk and keep an eye on it. When it warms up to a certain temperature, it will thicken right away, and then you wanna whisk, whisk, whisk, do not leave it unattended. This whole process will
take about three minutes. But once it's off heat, I'm gonna whisk in a tablespoon
of fresh lemon juice, then whisk in two teaspoons
of vanilla, that's 10 mL. Take that pan off of heat. And now you're gonna fold in
the peaches really gently, just so that they're mixed in with that delicious slurry we made. The idea is just to distribute
the thickened juices so that everything is gonna
have a nice coating of it because it will help sop up
some of that extra moisture. This is ready to set aside now, and we can finish our pastry crust. So set it aside, let it cool down a bit, and let's get to rolling. Okay. So my pie crust was ice-cold, and this counter is also ice-cold, I left it outside for
three minutes on the dot, and it warmed up nicely. All you want is to have it be
chilled so it comes together, but then it has to warm up a little bit so it doesn't turn into cracked nonsense when you try and roll it out. Lightly flour your surface,
I'm using a pastry mat again. Lightly flour the top, and we're
gonna start rolling it out. Change directions as you roll. And then if you see any cracks, just go ahead and pinch them together. One thing I will say for this, is you want a thinner pie crust. If it's really thick, it'll just be doughy no matter how long you bake it, especially with all the
juice in those peaches. So go ahead and go for a little bit less than a quarter of an inch. At this stage of the recipe, you really wanna work fairly quickly, don't dilly-dally
because as this warms up, it'll become less workable
and it won't be as fun. Sorry, I put it that way. You want this pie crust
to be an inch or so bigger than your pie tin. Okay. This looks pretty thin,
so I'm gonna roll it back on. That's one of the nice things
about having a pastry mat. Set this aside for a few moments. Get your pie dish out
and just roll it over. There we go. That's nice. Here's another tip. Do not press in. You don't wanna stretch the pie
dough like that, push it in. Just maneuver it in like this. My pie crust is halfway ready, and my filling is all the way cool, so let's add the filling into your pie, and then just remember to get
the rest of that reduced juice out of the pan as well, 'cause it's gonna be your friend later on. Last step here is just to smooth it out. If you have any crazy voids in this pie, your lattice will collapse, and it's not gonna look really nice. It'll taste delicious, but
it won't look its best. We can set this aside. If it's really hot where you're working, go ahead and just put this
in the fridge to hang out while we do our lattice. Now we're gonna repeat the same process for our lattice top. This batch of pie dough
is gonna get rolled out to more or less a quarter
of an inch exactly. I wanna have it be just thick
enough to hold it's structure. And if it's too thin, it'll just dissolve. Getting that perfect country rustic crust just has a couple of rules. Pinch those edges together. This is my trick for getting
less cracks on the edge. You also wanna make sure that
you can lift your pastry off before you start cutting it, because if you can't, you're in trouble. This is ready to go. I usually use a knife to
cut the lattice for my pie. However, today I'm gonna
use a pasta cutter. (rolls pasta cutter) It's a crimped edge, so you
just run it across the top, and you get that nice country lattice, like I love the frilled edge. You're gonna cut roughly one inch pieces, and don't stress about
getting them perfect, it's not that kind of pie. Okay. After you've cut your lattice, it's time to assemble it. So here's the fun part. The fun part where you can't dilly-dally, and you have to get it right
the first time. (laughs) To make a lattice, you're gonna
put one row of strips down in one direction. This is a peach pie, so
we're leaving big gaps, so you can see that beautiful
peach filling come through. There we go. Now lift up every other strip halfway, and place one in the opposite direction. Perpendicular if you will. Replace those strips, and repeat with the alternating strips. Oh my gosh. This is just about done. That looks wonderful. And if you have a strip
or two extra of pie dough, just go ahead and I like to
roll it in cinnamon sugar, and bake it separately. It is a delicious treat
to have with your coffee. I have some trimming to do for this pie. So let's just take the edge off like this. To finish this pie off I'm just going to crimp
the edges with my finger, it's gonna finish the rustic look. So this pie would look horrible if it didn't have an egg wash. You need a little brushing of egg here, mixed in with some milk, cream, or water. I like to use milk or cream. And we're gonna give it a
gentle but thorough brushing. Any bit that doesn't have the egg wash is gonna be like really
white, not golden and pretty. So you wanna have a nice golden brown, and shiny lattice top. Once your egg wash is done, I'm gonna finish this off with
a sprinkle of sanding sugar. Sanding sugar has a
really big crystal shape, and it is just gonna give you
a lot of sparkle and crunch. Perfect finish for our peach pie. This is gonna go into
the oven, 400 degrees, for 40 to 45 minutes, maybe even longer, it kind of depends on your
oven and your baking dish. But if you just baked it the whole time, burnt on the edge, it
wouldn't look attractive. So what you wanna do is, pick a piece of tin foil
and loosely wrap around. So just make a little tent, if you will. This is called tenting your pie crust, and it just protects
the edge from burning. The edge will bake much faster. So the center will get nice and golden, the edge will be protected,
and you'll be really happy. You can take your tenting
off after half an hour or so, user discretion. And if it needs a little bit
more golden on the outside, take the tenting off after 30 minutes. Once your pie is cool enough to cut, go ahead and get a big piece for yourself, pull up on a scoop of
vanilla ice cream carefully, and then it's time for a bite. Before I take one, if
you like this recipe, check out my pie playlist, all my favorite pies in
one playlist for you. But now it's all about me and this bite. That was so good. Big peach flavor, a crisp butter crust, and it's basically just summer on a plate. I really hope you get
a chance to make this. If you like my recipes, hit
that like button and subscribe, and I'll see you in the next pie video.
