How many peaches does it take to make a peach pie? Turns out not nearly as many as I brought home from the farmer’s market. So I may have gotten too overly excited about peaches, but how can you not when they are THIS GOOD!!
This is the only acceptable time of the year to eat peaches. This is the only time you get the peaches that squish down when you bite into them leaving you with delicious peach juice running all down your face. That’s how they should be, always. Hard out of season peaches that claim to ripen at home, but just stay hard until the day they suddenly become ‘too ripe’ should just not exist.
So for about a week I had to have a serious peach cooking phase to use up all these golden nuggets. So far we’ve made peach sorbet, peach salad (recipe coming up), this pie, peaches in syrup and peach compote that we devoured on our camping trip pancakes. And when I finally managed to use up all the peaches in that box, I went out and bought another! Cause I’ve gotta make another peach pie now before all the peaches are gone of course. I’m trying to vow to freeze and save the second one for fall/winter when we don’t have the fresh ones around, but we’ll see how that goes.
Confession, this is actually the first peach pie I’ve made. I saw a how-to-make-a-peach-pie insta story by @zoebakes (different Zoe, but awesome of course) and just had to make it. If you haven’t already you should definitely check her out. She has all these awesome videos showing you how to bake pretty much everything. I adapted her recipe a bit by substituting out her pastry for a wholewheat pastry. I didn’t even do it to be healthy, I just really really love this pastry. It’s made with buckwheat and rye flour, which makes it less on the flaky, more on the crunchy side and adds a really nice nutty flavour. I’ve already made 3 batches of the pastry in the last week! I also added a few more peaches as my crust is a bit heavier and needs more peach to crust ratio. Filling to crust ratio is very important! Check out her page for how to make a peach pie, and she has a much easier way to decorate the top, because this isn’t one I recommend trying at home.
Peachmoji Piepastry
1 1/2 cups buckwheat flour
1 1/2 cups spelt flour
1 cup butter
1/2 cup ice cold water
2 egg yolks
2/3 cup brown sugar
zest of 1 lemon
pinch of salt
filling
10 ripe peaches
1/2 cup sugar
2 tbsp lemon juice
4-5 tablespoons cornstarch
salt
egg wash
1 egg
1 tsp water
sugar for sprinkling
Pastry
Measure the flour, butter, sugar and salt into a bowl. Rub the butter into the flour with your fingers until it resembles large breadcrumbs. If using a mixer pulse on a low speed with the paddle attachment until large crumbs form.
Add the egg yolks, cold water and lemon zest. Mix together until the mixture just starts to come together. Add another tablespoon or two of water if needed. If using a mixer, remove from the bowl at this point onto a lightly floured surface. Knead by hand gently just until the dough comes together in a ball. Divide the dough into two balls, wrap them up and leave in the fridge for 30mins. You can freeze the pastry at this point if you want to use it another day.
Peaches
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.
Bake
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.
This is so beautiful! I love the idea of using buckwheat flour, and a juicy peach would not be wrong right now, ha. Well done!
Thanks Tora. There are never enough juicy peaches! x
This pie is gorgeous! Almost too pretty to eat!
Thanks so much Karly! Almost too pretty, but we still devoured it! x