For lovers of sweets looking for a new favorite dessert, the fresh peach pie recipe pioneered by a woman may just tantalize your sugar cravings.
Not only is it easy to prepare, but its fresh ingredients also make it a delight, especially for summer.
However, before you get your baking tools out, it’s essential to prepare your fresh ingredients beforehand.
You’ll only need a few minutes to whip up and combine all the ingredients before you stow your fresh peach pie pioneer woman into the oven.
Peach Pie Recipe Pioneer Woman Ingredient List
For this recipe, you’ll need:
●1 Kilogram of Peaches
●Homemade or store-bought pie crusts
●Brown sugar to add a caramel flavor to the filling
●2 egg yolks
●200 milliliters of milk or water
●Cinnamon to taste
●Nutmeg to taste
●Salt to taste
●Lemon juice to keep peaches from caramelizing
●80 grams of powdered sugar
●20 grams of flour
●Half a tablespoon of vanilla extract
●20 grams of butter
The fresh peach pie recipe pioneer woman ingredient list above is enough for approximately 4 servings.
Should you want more, work with the measurements above and multiply accordingly.
●Prep time: 20 minutes
●Cooking time: 30 minutes
How to Prepare Peaches for Fresh Peach Pie Pioneer Woman
Peaches are the sunshine to this fresh peach pie, so it’ll only serve you right to prepare them properly.
Depending on how you like your peach pie, you can peel or add the peaches whole.
If you want to add some character to your pie while retaining the bulk of the fruit’s nutrients, you may want to leave the skin on.
Besides, the skin of the peach is edible, so it won’t do you any harm.
If you choose to retain the skin, the only precaution you should take is ensuring you wash your peaches thoroughly to remove any dirt and traces of pesticides.
That said, not everyone enjoys the taste or texture of fruit skin, so it’s only fair that I address those who want their peaches skinned.
You’ll have more to do, but you’ll enjoy the final product of your fresh peach pie recipe pioneer woman just the way you like it.
Here is how to peel fresh peaches easily without losing any of the juicy pulp under the skin:
●On the bottom of your fruits, cut a shallow cross.
●Boil water and blanch the fruits for 30 seconds
●After 30 seconds, remove your peaches from the boiling water and plunge them into ice water. This quickly shrinks the skin, separating it from the fruit and enabling you to peel the fruits easily from the cut edges from step 1 above
While this method of peeling the fruit to use in your fresh peach pie recipe pioneer woman is often spot on, sometimes there are stubborn spots that won’t peel easily.
A paring knife will do the job if you come across any, although this will also depend on how ripe your peaches are.
Now that your peaches are ready, below is a step-by-step guide on how to combine your ingredients to make your mouth-watering fresh peach pie pioneer woman.
How to Make Fresh Peach Pie
Making the Crust
1.In a bowl, combine flour, sugar, salt, and butter. Use a stand mixer with a paddle or your hands to mix the ingredients until the batter resembles sand – is crumbly
2.Add one spoonful of water at a time as you mix the batter until everything is combined and forms a ball
3.Divide the dough into two halves and flatten them into a disk shape.
4.Refrigerate for between 1 to 24 hours
Peach Pie Instructions
1.Preheat the oven: 425º Fahrenheit or 218º celsius
2.Drain all the juice from your peaches
3.Place the bottom fresh peach pie crust in your pie pan and place it in the fridge until you’ve fully prepared your filling
4.In a separate bowl, mix the brown and powdered sugar, flour, cinnamon, salt, and nutmeg. Add the peaches and toss them around to combine. Add a dash of lemon juice and the vanilla extract and toss a few more times before transferring everything to your pie pan
5.Cover the fillings with the top crust, crimping the edges to seal
6.In a smaller bowl, mix the egg yolk and water. Brush this egg wash over your top pie crust. For a dash of color, sprinkle some granulated sugar on top
7.Bake your fresh peach pie for 40-50 minutes
Often, there might be juices that will run over as you bake the product of this fresh peach pie recipe pioneer woman.
Place a sheet pan under your pie to trap all these juices and to ensure your oven is clean after your pie is done.
Sometimes, the crust may start getting too dark before the pie is baked.
Placing aluminum foil on top of your pie will prevent this from happening.
Your pie will be done when the bottom crust turns golden brown and your filling bubbles.
Remove from the oven and allow the pie to set by cooling it for 20 minutes or more before cutting it.
A serving of whipped cream or vanilla ice cream makes for an excellent peach pie accompaniment.
One of the comfort food recipes you should try is chicken pot pie. It has a flaky crust and a creamy filling, and it’s simple to make!
Choosing the Best Peaches
This fresh peach pie recipe pioneer woman calls for the best peaches you can find to have the best results.
When picking your peaches, choose the ripe, tender, and juicy ones.
Pies are great for dessert, so your guests will appreciate the sweetness of ripe peaches.
When it comes to variety, go for peaches with freestone pits if you like them peeled and any variety if you don’t mind skin-on peaches.
The best peaches will be firm, but they’ll give a bit when you apply light pressure.
Avoid fruits with blemishes such as wrinkles, bruises, and soft spots.
Most importantly, anything smelling even slightly bad should be avoided.
If you can’t find completely ripe peaches, buy almost ripe ones and ripen them yourself.
Once your peaches are ripe, refrigerate them until you’re ready to whip up a delicious pan of peach pie.
Whether you’re looking for an occasional treat or a summer-certified dessert, this fresh peach pie recipe pioneer woman will have you whipping up a pie your family won’t have enough of.
Fresh Peach Pie Recipe Pioneer Woman
- 1 oven
- 1 bowl
- 1 Kilogram of Peaches
- Homemade or store-bought pie crusts
- Brown sugar
- 2 egg yolks
- 200 milliliters of milk
- 1 teaspoon Salt
- Lemon juice
- 80 gram of powdered sugar
- 20 grams of flour
- 1/2 tablespoon of vanilla extract
- 20 grams of butter
- In a bowl, combine flour, sugar, salt, and butter. Use a stand mixer with a paddle or your hands to mix the ingredients until the batter resembles sand – is crumbly
- Add one spoonful of water at a time as you mix the batter until everything is combined and forms a ball
- Divide the dough into two halves and flatten them into a disk shape.
- Refrigerate for between 1 to 24 hours
- Preheat the oven: 425º Fahrenheit or 218º celsius
- Drain all the juice from your peaches
- Place the bottom fresh peach pie crust in your pie pan and place it in the fridge until you’ve fully prepared your filling
- In a separate bowl, mix the brown and powdered sugar, flour, cinnamon, salt, and nutmeg. Add the peaches and toss them around to combine. Add a dash of lemon juice and the vanilla extract and toss a few more times before transferring everything to your pie pan
- Cover the fillings with the top crust, crimping the edges to seal
- In a smaller bowl, mix the egg yolk and water. Brush this egg wash over your top pie crust. For a dash of color, sprinkle some granulated sugar on top
- Bake your fresh peach pie for 40-50 minutes