Rick stein’s secret peach pie recipe: the sweetest summer treat you’ll ever taste

Indulge in the tantalizing flavors of summer with Rick Stein‘s exquisite peach pie recipe. This culinary masterpiece combines the sweetness of ripe peaches with a flaky, buttery crust, creating a dessert that will enchant your taste buds.

Ingredients:

For the Crust:

• 2 1/2 cups (312.5g) all-purpose flour
• 1/2 teaspoon (2.5g) salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/4 cup (60ml) ice water

For the Filling:

• 6 large peaches, peeled and sliced
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) cornstarch
• 1 teaspoon (5g) ground cinnamon
• 1/4 teaspoon (1.25g) ground nutmeg
• 1/4 teaspoon (1.25g) ground ginger
• 1 tablespoon (15ml) lemon juice

Egg Wash:

• 1 egg, beaten
• 1 tablespoon (15ml) milk

Instructions:

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter pieces and use a pastry cutter or two forks to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add the ice water and mix until the dough just comes together. Do not overmix.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preparing the Filling:

1. In a large bowl, combine the sliced peaches, sugar, cornstarch, cinnamon, nutmeg, ginger, and lemon juice.
2. Stir until the peaches are evenly coated.

Assembling the Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out half of the dough into a 12-inch (30cm) circle.
3. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges.
4. Fill the pie crust with the prepared peach filling.
5. Roll out the remaining dough into an 11-inch (28cm) circle.
6. Place the top crust over the filling and crimp the edges.
7. Brush the crust with the egg wash.

Baking the Pie:

1. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pie cool for at least 30 minutes before serving.

Tips for Success:

• Use ripe, juicy peaches for the best flavor.
• If you don’t have a pastry cutter, you can use a food processor to make the crust.
• Do not overbake the pie, or the crust will become dry.
• Let the pie cool slightly before slicing to prevent the filling from spilling out.

Variations:

• Add 1/2 cup (120ml) of heavy cream to the filling for a richer flavor.
• Top the pie with a crumble made from oats, flour, brown sugar, and butter.
• Brush the crust with melted butter and sprinkle with sugar before baking for a caramelized finish.

Finishing Touches:

Serve the peach pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with fresh mint leaves for a touch of elegance.

The Perfect Summer Treat

Rick Stein’s peach pie recipe is a culinary masterpiece that embodies the essence of summer. Its sweet, juicy filling and flaky, buttery crust create a dessert that will delight your family and friends. So, gather your loved ones, fire up the oven, and embark on a culinary journey with this exquisite recipe.

Basics You Wanted To Know

Q: Can I use frozen peaches for this recipe?
A: Yes, you can use frozen peaches, but thaw them completely before using.
Q: What other fruits can I use in this recipe?
A: You can use apples, blueberries, or raspberries instead of peaches.
Q: How can I make the pie ahead of time?
A: You can bake the pie up to 2 days in advance and store it in the refrigerator. Reheat it in a 350°F (175°C) oven for 15-20 minutes before serving.