这个桃派食谱是夏天的缩影。它’由六个新鲜的桃子，少量的糖和自制的皮制成。加入一勺香草冰淇淋，享受甜蜜的夏日美食！
When it comes to fresh fruit s, simple is best. This recipe for Fresh Peach Pie puts the peaches front and center. 的 filling is surrounded 通过 an all-butter homemade 馅饼 crust. 的 lattice on top makes for a beautiful presentation. And it’s not difficult—just follow the steps below!
What is in peach filling?
桃派馅料是新鲜桃子，糖，玉米淀粉，柠檬汁，香草和少许盐的简单混合物。
糖，柠檬汁，香草和盐都可以增强桃子的味道。玉米淀粉与桃子汁混合在一起，所以馅饼馅料没有’t runny.
When is peach season?
In the South, peach season begins in May and runs through late September. In the Midwest, peach season runs from early July through late September. I recommend using in-season peaches for peach 馅饼. It will yield the sweetest result.
How to make a lattice crust
在食品加工机中，将面粉，盐和糖与黄油一起搅拌，直到黄油团块的大小比豌豆大。
然后加水，直到形成松散的面团。它应该仍然比较脆弱，但是用手指捏住它时要保持在一起。
Next, divide the dough between two ces of plastic wrap.
Use the plastic wrap to gently press the dough together and shape into a disk. Repeat with the other 馅饼ce of plastic wrap. Refrigerate for one hour before you proceed with the filling.
How to make peach filling
切浅“x”用锋利的刀切入每个桃子的底部。
将桃子放入沸水中30秒钟。小心地将桃子从沸水中取出，放入一碗冰水中。让桃子在那里冷却2至3分钟。
取出桃子，放在切菜板上。果皮应该开始滑落。用手指和/或刀子去除果皮。
将桃切成薄片，然后与柠檬汁，玉米淀粉，糖，香草和盐混合。
Putting together the
将每个地壳卷成12英寸的圆圈。将其中一个圆圈放在平底锅中并修剪以适合边缘。
倒入馅料。用尺子将另一块结皮切成½英寸条。将这些条放在填充的顶部，形成格子图案。
Optional: how to roast sugar
I’我做了很多次这个馅饼，有时用规则的砂糖，有时用烤的砂糖。
I stumbled across the idea for Roasted Sugar from Food52. It came from a cookbook called BraveTart: Iconic American Desserts
通过 Stella Parks. In it, she explains that she once worked in a cold restaurant kitchen. It was so cold that the cake batters wouldn’t cream properly, so she warmed the sugar in a low oven to offset the chill.
One day, she placed the sugar in the oven and promptly forgot about it. As soon as the scent of caramel drifted to her, and she ran toward the oven expecting to find a bubbling mess of scorched sugar. Instead, she found the sugar lightly brown but still in its granular form.
她将浅红糖打成蛋白甜饼，然后被打成糊状：一种轻盈蓬松的甜点，带有焦糖味和华丽的象牙色。
When I read her story, I was intrigued. Here was an ingredient that acts exactly like white granulated sugar, but had a toasty, caramel-like flavor. It turns out that it can be used 1:1 for white sugar in really any recipe you choose. It may get lost in heavy, flavorful desserts like brownies, but in something delicate like a peach 馅饼? You can taste it!
烘焙糖是可选步骤，但是如果您选择这样做，请在此处’s how:
1.将烤箱预热到325°F。将4杯糖放入8×8英寸的玻璃皿中。
2.烘烤2小时，每30分钟搅拌一次，或直到糖变成浅棕色并闻起来有烤味。
3.将碟子放在冷却架上，冷却至少1小时，或者直到所有糖都达到室温为止。
注意：糖可以在密闭的容器中保存长达一年。
How to serve peach
当需要上菜时，请拿出最好的菜！我在这里用过我的婚礼瓷器 Wedgwood Vera Lace Five-Piece Place Setting
通过 Vera Wang.
冰淇淋或鲜奶油最上乘。特别是如果烤箱里的馅饼还有些热的话！
More peach recipes for summer:
Burrata Appetizers with Peaches& Pistachios
Grilled Peaches with Honey Whipped Cream
Grilled Pork Chops with Fresh Peach Salsa
Peach Apricot Bellini
如果您制作此食谱，请在下面给我评分和评论，或在上面标记我 Instagram or Pinterest. I love hearing from you!
Peach Pie with Roasted Sugar
Ingredients
Crust:
- 2½ 杯子s flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 杯子 (2 sticks) unsalted butter
- ⅓ –½ 杯子 ice water
- 1 egg for brushing the top before baking
Peach filling:
- 2½ lbs ripe peaches (about 6 large peaches)
- ½ 杯子 granulated sugar
- 2½ tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla
- Pinch of kosher salt
Instructions
Crust:
- Place the flour and salt in the bowl of a food processor. Pulse to combine. Cut the butter into ½ inch 馅饼ces. Add the butter to the bowl of the food processor. Pulse 12–15 times, 要么 until the mixture is crumbly and the butter is a little larger than a pea. Add ⅓ 杯子 water. Pulse until the mixture forms a loose dough. It may be a little crumbly—this is ok. If it’s too crumbly to form a dough, add additional ice water, 1 tablespoon at a time.
- Place two 12x16 inch 馅饼ces of plastic wrap on a flat surface. Divide the dough between the two 馅饼ces of plastic wrap. Use your hands to gently form the dough into a flat disk. Tightly wrap the remaining plastic wrap around the disk. Refrigerate for at least 1 hour, 要么 up to 3 days.
- Remove one disk of dough and place on a floured surface. Using a rolling pin dusted with flour, roll the dough into a 12 inch circle. I find that rotating the dough 45° after every roll of the rolling pin ensures a circular shaped crust (or thereabouts—it doesn’t have to be perfect).
- Place the dough in a 9-inch 馅饼 plate. Trim the additional crust on the edges, leaving ½ inch of dough as an overhang. Place the 馅饼 plate in the refrigerator while you make the filling.
Filling
- 将装满水的中号锅烧开。用水果刀用“ x”在每个桃子的底部划痕，大约1x1英寸。
- Prepare a bowl full of ice water. Gently lower the peaches into the boiling water. Allow to cook for 30 seconds. Using a slotted spoon, remove the peaches from the boiling water and place into the bowl of ice water. Allow to cool.
- 当桃子变凉时，用削皮刀或手指将皮肤从每个桃子上轻轻剥开。丢弃皮肤。将每个桃子切成两半，切成1/4英寸的切片。
- 在一个大碗中，将桃子与玉米淀粉，糖或烤糖，柠檬汁，香草和一小撮盐混合。轻轻地揉合。
- 从冰箱中取出第二个面团盘。用a面杖撒上面粉，将面团roll成12英寸的圆圈。将面团切成½英寸厚的条。
- Remove the 馅饼 plate from the refrigerator. Pour the peach mixture into the dish. Place 6–8 dough strips on vertically on top, depending on how tight you’d like the lattice crust. Peel back every other strip and begin to build a lattice crust, alternating over and then under for each strip that you place horizontally on the 馅饼. You may not use all of the strips.
- Trim the strips to the same length as the ½ inch overhang of the bottom crust. Use your fingers to gently press the strips against the bottom crust. Fold the edges toward the center and push to seal with your fingers. Place the 馅饼 in the refrigerator for at least 30 minutes.
- Preheat the oven to 425°F. Beat the egg with 1 tablespoon of water. Remove the 馅饼 from the refrigerator and gently brush to top of the dough with the egg wash. Place in the middle of the oven. Place a baking sheet below the 馅饼 in case it overflows. Bake for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 30–40 minutes, 要么 until the top is golden brown and the filling is bubbling. If the top starts to brown too quickly, place a sheet of aluminum foil loosely on top.
- 冷却至少一个小时，以使馅料凝固。切片并与香草豆冰淇淋一起食用。
This looks Delicious and such a great use for roasted sugar, which I’ve just recently discovered from Stella Parks, too! Given how delicious and versatile roasted sugar is, I was amazed to discover no one sells it! I love it so much that I decided to just start roasting sugar and selling it myself. So if anyone wants to save themselves a few hours of careful watching and stirring, I set up a simple online store: Caramel Crystals。我跟着Stella手工烤糖’s recipe, and it’完全是有机的！
Very cool! Best wishes on Caramel Crystals!