Ingredients
Equipment
Method
Crust using a food processor:
- In your food processor, combine flour, sugar, and salt with a quick 2-second pulse. Introduce the cold, diced butter, and give the machine several pulses until it forms clumps - be careful not to let the dough mass on the blade. Gradually pulse in water until the mixture takes on the appearance of large sand grains. Test the dough by pinching it between your fingers; if it holds together, it’s ready for use.
Crust using a box grater:
- In a large bowl, blend together flour, sugar, and salt. Create a well in the center and position a box grater within it. Grate the frozen butter into the well, then incorporate it into the flour mixture. Gradually introduce ice water. Assess the dough’s readiness by pinching a small amount between your fingers; if it maintains its form, it's ready to use.
Chilling the dough:
- Transfer the crumbly mixture onto your workspace and shape it into a ball. Utilize the ‘beggar’s purse’ technique for optimal results (as demonstrated in the video). Divide the ball into two equal parts, shape each part into a disk, and securely wrap each disk in plastic. Allow the dough to rest in the refrigerator for a minimum of 30 minutes, or up to several days if needed.
Making the filling:
- Grind the tapioca in a coffee or spice grinder, or a small blender like a Nutra-Bullet. Combine the sugars, cinnamon, nutmeg, and salt in a medium bowl, then whisk in the tapioca powder until well mixed.
- Prepare the peaches by peeling them with a serrated vegetable peeler or by scoring the bottoms of each peach with an "X", poaching them in boiling water for exactly 2 minutes, and then transferring them to an ice bath for another 2 minutes. Once cooled, peel the peaches, slice them in half, and cut into ½-inch wedges.
- Put the prepared peaches and lemon juice in a large bowl, pour on the sugar mixture, and toss to coat. Let the jices exude for at least 10 minutes.
Assembling the pie(s):
- Unwrap one disk of dough and roll it out into a 12-inch diameter circle. For a standard pie, place the circle in a 9-inch pie plate. Alternatively, cut the dough into 4 sections for mini pies and place each section in its own pie plate. Any leftover dough can be saved or used to make an additional mini pie or turnover. Refrigerate the pie dough in the pie plates while you roll out the next disk of dough for the top crust.
- Roll the second crust into a 12-inch diameter circle. For mini pies, cut the dough into sections as before, or leave it as one circle for a standard pie. Add the filling and all accumulated juices to the pie plate(s). Place the dough top over the filling, either covering each mini pie or the entire standard pie. Crimp the edges to seal, then cut 3 or 4 slits in the top crust to allow steam and juices to escape. Brush the top with the beaten egg and sprinkle with sugar. Refrigerate the pie while you preheat the oven.
Baking the pie(s):
- Center the oven rack and preheat the oven to 425°F. Place the pie(s) on a parchment-lined baking sheet and bake for 20 minutes. Lower the heat to 375°F and continue baking until the crust is golden brown and the juices are bubbling. This will take an additional 20-30 minutes for mini pies or 35-40 minutes for a large pie. Oven times may vary, so use the pie’s appearance as a guide. Cool the pie on a wire rack for 3 hours. To ensure a firm, non-runny pie, chill in the refrigerator for several hours or overnight.
Serving:
- Cut the pie into wedges, and serve with or without ice cream, whipped cream, or sour cream.
Notes
This recipe may yield some extra peach filling. Don’t let it go to waste! You can transform it into a delightful peach pie jam, adding a sweet touch to your breakfast toast or yogurt. Alternatively, you can freeze the leftover filling. It stores well and can be a head start for your next baking adventure. Whether it’s another pie or a different peach-infused creation, you’ll appreciate having this flavorful filling on hand. Enjoy the versatility this recipe offers!
Peach Pie Jam Recipe: (Soooo Good!)
Ingredients:
- Leftover peach pie filling Instructions:
1. Place the leftover peach pie filling in a pot.
2. Bring the mixture to a boil.
3. If needed, add sugar depending on the sweetness of your leftover filling.
4. Stir in the sugar and let it mix with the fruit for a few seconds.
5. Bring the mixture to a rolling boil.
6. Once the jam reaches your desired consistency, remove it from the heat and let it cool. Note: The consistency of your jam will thicken as it cools. Adjust the sugar level based on the sweetness of your leftover filling. If your leftover filling already contains spices, you might want to adjust or skip adding extra. Always taste and adjust to your preference.
- Leftover peach pie filling Instructions:
1. Place the leftover peach pie filling in a pot.
2. Bring the mixture to a boil.
3. If needed, add sugar depending on the sweetness of your leftover filling.
4. Stir in the sugar and let it mix with the fruit for a few seconds.
5. Bring the mixture to a rolling boil.
6. Once the jam reaches your desired consistency, remove it from the heat and let it cool. Note: The consistency of your jam will thicken as it cools. Adjust the sugar level based on the sweetness of your leftover filling. If your leftover filling already contains spices, you might want to adjust or skip adding extra. Always taste and adjust to your preference.