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How to Make The Perfect Peach Pie | The Stay At Home Chef  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Perfect #Peach #Pie #Stay #Home #Chef | custard peach pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. custard peach pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

How to Make The Perfect Peach Pie | The Stay At Home Chef


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The perfect peach pie is within your grasp. A vibrant, sweet peach filling surrounded by a perfect fail-proof crust. It really is the perfect peach pie!
__________­⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________

PRINTABLE RECIPE: 🖨️ 🖨️

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✅Ingredients

DOUBLE CRUST:
• 2½ cups (12.5 oz) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 12 tablespoons cold butter, sliced
• 8 tablespoons vegetable shortening, chilled and sliced
• 1/4 cup ice water
• 1/4 cup vodka, chilled

FILLING:
• 3 lbs peaches, peeled, pitted, and sliced (1/4-inch)
• 1 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch salt

FINISH:
• 1 egg white, lightly beaten
• 1 tablespoon sugar

✅Instructions

00:00:15 – Peel, pit and slice 3 lbs of peaches

1️⃣ 00:01:19 – Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.

2️⃣ 00:00:41 – In a large mixing bowl, toss together peaches and 1 cup sugar. Let sit 1 hour. Scoop out 1/4 cup of the juices and set aside. Drain the rest of the excess liquid from the peaches using a colander. Return the peaches to the mixing bowl, add in reserved juices, and toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.

3️⃣ 00:03:59 – Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.

4️⃣ 00:04:24 – Prepare your lattice crust by rolling the remaining dough half into a 13 by 10 inch rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Freeze on the baking sheet while oven preheats.

5️⃣ Preheat oven to 425 degrees.

6️⃣ 00:05:32 – Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the peach filling into the pie shell. Lay 4 of the lattice strips on top of the peaches, giving even spacing between. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife. Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.

7️⃣ 00:06:42 – Brush the crust with the beaten egg and sprinkle with 1 tablespoon sugar. Bake in the preheated oven for 25 minutes. Reduce the temperature to 375 degrees and cook 30 to 35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.

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How to Make The Perfect Peach Pie | The Stay At Home Chef

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

How to Make The Perfect Peach Pie | The Stay At Home Chef

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    How to Make The Perfect Peach Pie | The Stay At Home Chef

  3. Image titled Make Meat Pies Step 3
    3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    2
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.

     

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  1. Image titled Make Meat Pies Step 8
    3
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    3
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    4
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    5
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    6
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    7
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

How to Make The Perfect Peach Pie | The Stay At Home Chef

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    How to Make The Perfect Peach Pie | The Stay At Home Chef

    2
    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    3
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    4
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    5
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    2
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar

     

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  1. Image titled Make Meat Pies Step 24
    3
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    4
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final
    5
    Finished.

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source

41 Comments

  1. Maria Hood says:

    Any suggestions for using this recipe but making mini tarts instead?

  2. Niaa Naim says:

    We don’t have vodka here, so will water do.

  3. mckay kunzler says:

    Any ideas for vodka substitute?? (Not old enough to buy) 😂

  4. Yuliya Kovalenko says:

    Can I use a kitchen aid Mixer or I can only use a food processor?
    plz answer 🙂

  5. Katie Garcia says:

    I just made the crust and it’s didn’t come out right. It’s never took shape it is just a blob , can I add more flour to it ?!

  6. Aqua Eva says:

    Thank you so much for this recipe! I made it tonight and I’ve never had a more beautiful crust in my life! Thank you!!

  7. Grisel Sanchez says:

    Pie recipe was good overall I just had problems with the crust the dough became really soft and would break apart not sure if it was too much vegetable shortening that went wrong.🤔

  8. Neva Yeşilbaş says:

    What can I use instead of vodka that doesn't contain alcohol?

  9. Fkfrmda6ix says:

    I'm Muslim, so I'm not putting no vodka bullshit

  10. Michelle Kim says:

    how many peaches are 3lbs?

  11. Anastashia Carroll says:

    You realize your pie filling recipe on the video and your printable recipe don't match up

  12. Nici curlzz says:

    Does it need the cornstarch??

  13. godluved says:

    New subscriber! A couple of questions:
    (1) I've made really good peach pies but no matter what I do (blind bake, freeze the crust before baking, , coat inside bottom crust with egg or flour or breadcrumbs, etc.) it always seems to get soggy. Any suggestions for that?

    (2) What doe a slice of your pie look like? I have made very delicious peach pie FILLINGS but when I slice the pie and lift a wedge of it, it all falls apart – will not hold its shape. What about yours?

    Thank you!

  14. areej salik says:

    Is it important to use vodka

  15. Rita Gray says:

    Is it okay to use peaches that are firm but smell sweet? Also, can you convert the 3 lbs of peaches to approximate cups? I don't have a scale and they removed them from the grocery due to covid. Thank you in advance 🙂

  16. Christine Torres says:

    Love the recipe , my pie came out
    Great , boyfriend loved it . Not to mention the peach/vodka cocktail I made , for myself.

  17. Silly Rabbit says:

    Nanny 911?

  18. Kathleen Dale Cancino says:

    Ohh 😮 THANK YOU SO MUCH !! I tried this but I was short with peaches so as an Asian I used mango and it was really really good 😍💖 to anyone else I recommend it 😁

  19. Ranjeet Vichare says:

    Hi, you are a magician! Tried the recipe and I used flavoured vodka. Turned out marvellously delicious!

  20. Danna G says:

    This is the best pie recipe I've ever had! I made it just today and it was magnificent! And served with vanilla ice cream is the cherry on top of it being gorgeous, rustic, and absolutely delicious! I hope you guys get to enjoy making and eating thus peach pie, chao!

  21. Autumn Sky says:

    Thank you very much! I will copy this recipe tomorrow !

  22. Aaron Creagh says:

    That, my dear, is a very nice looking pie!

  23. Smithsnmoz says:

    Could I do this with store bought dough?

  24. Mahnoor M S says:

    What is shortening?

  25. Tamay_BBQ says:

    Can I use tequila instead of vodka?

  26. Kiki Hihi says:

    What does the Vodka do? Can I use Pinot Noir instead?

  27. Cher Ann Grima says:

    lovely crust and delicious pie thank you. well done

  28. Shelby Clark says:

    Dang I wanted to make this but I’m not old enough to get vodka 🤦🏼‍♀️

  29. Winosity from VineTutor says:

    The first peaches are just ripening now. It's a good time to make peach pie.

  30. SkeleMusic says:

    I was skipping through this and was thoroughly confused by the vodka lol

  31. Valerie Batrez says:

    Can I make this recipe with apricots?

  32. Zulay Jiménez says:

    I have this pie cooking in the oven now, had a bunch of peaches falling from the tree and I didn’t want them to go bad. I can’t wait to try this recipe. I also made the chocolate cake and It tasted so rich and amazing. Thanks for sharing. Subscribed!

  33. NP M says:

    Why my bottom pie crust not cook?

  34. Marie Lestrange says:

    Could i replace the vodka with another liquor ?

  35. Ivan Davila says:

    No te entiendo ni verga

  36. Shazia Mazhar says:

    Would have made it if she hadn't put vodka in

  37. dapenneys says:

    Can i use Nectarines instead of peaches for this recipe do you know?

  38. Marie Lestrange says:

    Literally the best pie I’ve ever had

  39. •Pixii Playz• says:

    Can i add the vodka i'm 12?

  40. Patrick Peterson says:

    A little advice for the crust, that looks good! Don’t add all that water, your dough is just a little too wet. And the water amount you use will vary from each time you make it. Having it a little firmer will make it easier to work with and help it look even better. Great video and recipe!

  41. Cake Dreams says:

    I am not sure U will see this but ty! Ty for great recipes and for being a so giving! U really help us all be better cooks/ bakers! So glad I found u on Pinterest! Every recipe I’ve tried has been delicious and perfect 👌🏻

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