Peach Pie

Summary

In this video from 'Preppy Kitchen,' John Kanell demonstrates how to make a delicious homemade peach pie with a buttery crust and a sweet peach filling. He guides viewers through each step, from preparing the pie dough in a food processor to creating the perfect lattice top. John also shares tips on handling the pie filling to avoid a soggy crust by thickening the peach juices with cornstarch. The video concludes with baking the pie, adding an egg wash for a golden crust, and serving with a scoop of ice cream.

Takeaways

• 🥧 John Kanell from 'Preppy Kitchen' is sharing his perfect peach pie recipe with a butter crust.
• 🍑 The crust is made with all-purpose flour, granulated sugar, salt, and cold butter, processed into pea-sized lumps to ensure a flaky crust.
• ❄️ Ice water and lemon juice are added to hydrate the dough, and it needs to chill for at least 30 minutes before use.
• 🔪 For the filling, John uses about four pounds of peaches, peeling them and removing the pits to prepare the slices.
• 💧 Peaches are mixed with brown and granulated sugar to extract juices, which are then thickened with cornstarch on the stove to prevent a soggy pie.
• 🥣 After the peaches are coated in the thickened juice mixture, the pie crust is rolled out and placed into the pie dish, with the filling added in.
• 🎨 A lattice top is created with strips of dough, leaving big gaps to showcase the peach filling, and brushed with an egg wash for a golden finish.
• ✨ The pie is sprinkled with sanding sugar for extra crunch and sparkle before baking.
• ⏲️ The pie is baked at 400°F for 40-45 minutes, with a foil 'tent' around the edges to prevent burning.
• 🍽️ John recommends serving the peach pie with vanilla ice cream for a perfect summer dessert experience.

Q & A

What type of crust does John use for his peach pie?

John uses a homemade butter crust for his peach pie.

How much flour is required for the pie crust?

The pie crust requires four cups, or 480 grams, of all-purpose flour.

Why is ice-cold butter important for making the pie crust?

Ice-cold butter helps create a flaky crust, as it doesn’t melt too quickly when the crust bakes, allowing it to form layers.

How long does the dough need to chill before it can be rolled out?

The dough needs to chill in the refrigerator for at least 30 minutes, though John recommends an hour.

How many peaches does John use for the filling?

John uses about four pounds of peaches, which is approximately eight to ten peaches, depending on their size.

What is the purpose of letting the peaches rest with sugar before cooking?

Letting the peaches rest with sugar helps to draw out their juices, which prevents the pie from becoming too soggy during baking.

How does John thicken the peach juices before adding them to the pie?

John heats the peach juices with a quarter cup of cornstarch to thicken them before folding them back into the peaches.

What technique does John use to prevent the edges of the pie crust from burning?

John uses a technique called 'tenting' with tin foil to protect the edges from burning while the pie bakes.

How does John recommend checking if the pie dough is ready after mixing?

John checks if the dough holds together when squeezed in his hand. If it does, it’s ready to be chilled.

What finishing touches does John add to the pie before baking?

John brushes the lattice crust with an egg wash mixed with milk or cream, and then sprinkles sanding sugar on top for added sparkle and crunch.