My entire blogging experience all started with pies. I started an Instagram page dedicated to the pies I created when I got home from work. It was nice because I wasn’t working in the industry at the time, so when I got home from a long day at work, all I wanted to do was spend hours creating. These intricate pies with different designs and geometrical patterns were created and I was having so much fun. Now that I do work in the idustry, I don’t have as much time to spend on difficult designs and patterns.
It was a lot of fun making this peach pie. I absolutely love cutting out all of the individual leaves from the pie dough and creating the peach “emoji” on the top.
Pies sometimes don’t look quite so impressive after they have baked, the filling usually spills over the top and explodes outwards. However- this filling is beautifully thickened before you place it in the oven so it doesn’t do as much bubbling in the oven. Therefore, the decoration you add on the top tends not to disappear!
Ontario Peach Pie
For the Pastry:
- 2 1/2 cups (12 1/2 oz) all purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp table salt
- 2 1/2 sticks (10 oz, 20 tbsp) cold unsalted butter, cold unsalted butter, cut into 1/2-inch thick pieces
- 6 tbsp (3 oz) cold water
For the Filling:
- 10 ripe peaches
- 1/2 cup sugar
- 2 tbsp lemon juice
- 4-5 tablespoons cornstarch
For the Egg wash:
- 1 egg
- 1 tsp water
Sugar for sprinkling
For the Pastry
Measure out all the flour into a mixing bowl. Add 2/3 (about 8 oz) of the flour to the bowl of food processor.
Add in the sugar and salt and pulse to combine.
Lay out the butter evenly over the surface of the flour. Begin pulsing the flour and butter together. Continue until the flour and butter are completely combined and there is no dry flour in the processor and the dough has clumped up.
Spread out the dough with a rubber spatula and then sprinkle the remaining flour over the top.
Pulse just few times, 5-6 quick pulses, to break up the dough. Transfer the dough to a large bowl.
Sprinkle the water over the dough and use the rubber spatula to fold and mix the water into the dough.
Once the water is mixed in and the dough has become a cohesive ball, turn out the dough onto a well floured surface.
Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest in the refrigerator for at least 2 hours and up to 3 days.
After the dough has rested, use it in any recipe calling for one or two 9-inch pie crusts.
Blanch the peaches, remove the skins and slice them up. Put the peaches, sugar, lemon and a pinch of salt in a bowl and let them sit to release the juices for at least 30mins, but longer is better. Strain and mix the juices with cornstarch. In a saucepan, cook the cornstarch on a medium heat till the mixture has thickened up. Add back to the peaches.
Preheat oven to 425°F.Take the pie dough out of the fridge and let warm up a little to make easier to roll. Roll the dough into two circles. Lay one on a pie dish. Fill with peaches and add the other layer ontop. Crimp around the edges and cut a couple of holes in the top.Lightly beat the egg with a tbsp of water for the eggwash. Brush on top of the pie and sprinkle with sugar. Bake on a baking sheet, as the juices will run over. After 30 minutes, lower the temperature to 350F bake until the juices are bubbling. This can take about an extra hour, but keep an eye on it past 45mins. If the pie crust starts to brown too quickly around the edges cover with foil. Let cool before serving.