Peach pie recipe

Are you ready to indulge in a delectable peach pie? Look no further! This recipe combines the perfect combination of flavors, textures, and a touch of ginger to elevate your dessert experience. Let's dive into the details of this delightful treat.

Ingredients:

• 300 g plain flour
• 200 g cold salted butter, cubed
• 1 tsp white wine vinegar
• 1 beaten egg
• Demerara sugar, for sprinkling

For the filling:

• 2 kg peaches, peeled, pitted, and cut into chunks (do not use overly ripe peaches)
• 150 g light brown soft sugar
• 60 g plain flour, plus extra for dusting
• Juice of 1 lemon
• 20 g piece of ginger, peeled and sliced

Method:

1. Achieve a shaggy dough: In a large bowl, combine the flour with the cold cubed butter. Using two forks, incorporate the butter into the flour until you have medium lumps of butter coated in flour. Add the white wine vinegar and gradually add 120ml of ice-cold water, tablespoon by tablespoon, while mixing well. Continue mixing until you have a shaggy dough.
2. Create a pliable dough: Turn the dough out onto a surface and fold it onto itself a few times until you achieve a pliable dough with streaks of butter throughout. If the dough feels dry, lightly dampen your hands and continue folding. If it's sticky, sprinkle a little more flour over it. Once cohesive, divide the dough into two portions, flatten them into discs, and wrap them tightly. Allow the dough to chill for a minimum of 2 hours, or overnight.
3. Prepare the filling: In a large bowl, combine the peaches, light brown sugar, plain flour, lemon juice, and sliced ginger.
4. Roll out the pastry: On a lightly floured surface, roll out each pastry disc into a 30cm circle. Use one circle to line a 23cm pie dish, ensuring it spreads evenly to the edges. Preheat the oven to 220C/200C fan/gas 7.
5. Create a lattice: Using a pizza cutter, cut the second pastry circle into 12 x 2.5cm-wide strips. Arrange six strips parallel to each other on a board or baking parchment with spaces in between. Fold back alternate strips, then lay a horizontal strip on top, near the folds. Flip the folded strips back over to cover the horizontal ones. Repeat the process, altering which vertical strips are folded down each time to create a beautiful lattice pattern.
6. Assemble and decorate: Pour the prepared filling into the pastry case. Brush the beaten egg over the edge of the pie crust. Place the lattice on top, gently pressing it around the edges to seal the pie. Achieve an attractive crimped edge using a fork. Brush the remaining beaten egg over the lattice, then sprinkle it with demerara sugar.
7. Bake to perfection: Bake at 220C/200C fan/gas 7 for 30 minutes, then reduce the oven temperature to 200C/180C fan/gas 6. Continue baking for another 45 minutes, loosely covering with foil if it begins to darken too much. Allow the pie to cool for 1 hour to allow the juices to set before slicing.

Enjoy your delectable peach pie with its delightful combination of flavors! Remember, following these guidelines will help you achieve the best results and ensure a scrumptious baking experience.

Earlier SSP told about how to cook vegetarian chili.