(relaxing music)
- If you love peach pie,
you're not going to want to miss today's video
because I'm going to show you my favorite peach pie recipe
and I'm going to show you how to make it with two crusts,
like a double-crust pie
or with my favorite, a crumble topping.
You're not going to want to miss it.
(relaxing music)
Hey everyone, it's Dorothy with crazyforcrust.com
and welcome back to my kitchen.
If you love peach pie,
you've come to the right place
'cause today's recipe is all about peach pie.
Two-crust pie or crumble topping, whatever you like,
this is the recipe that you're going to want to keep making,
every summer, year after year.
This recipe for fruit pie filling is actually the recipe
that I use for all of my fruit pies,
except for apple and strawberry.
So any berry pie, any peach pie
this'll work with any combination of fruits,
you can do the same method with
and you can use the same method for the crumble topping
and for either a two-crust or a lattice pie crust.
Now, the first thing we have to do is make our pie crust.
You could totally buy a refrigerated pack of two.
Sometimes I do that when I'm just not feeling like
making mine from scratch
or you can use my all butter pie crust.
That one I'm going to link right up here above my face
so go and click on it if you want that recipe.
So once you have, you need,
you have to decide if you want to do this
with a crumble topping or two-crust pie.
So either way you want to do it,
you either need one crust or two,
depending on which topping that you want.
First thing to do is get that bottom crust in the pie plate
and put it in the fridge while we're making the filling
and preheat your oven to 425 degrees.
All right, before we make our filling,
let's make sure that we decide
what we're doing on the top of our pie.
If you're going to do a double-crust pie,
go ahead and roll out that crust.
If you want to do a fun lattice,
or you want to use some cookie cutters
to make some fun shapes
or maybe you just want to do it "old school",
just cut some slits in it, that's fine,
we can do that after you put it on top of the pie
but go ahead and prep the top crust
if you're using a two-crust pie.
If you're making the crumble topping,
be sure and check out my video,
'cause it gives you the entire recipe
and shows you how to do it.
For your crumble, it's best if you grate your butter
before you make it, it's much easier to dice in.
Add brown and granulated sugar and all-purpose flour.
You can use all brown or all granulated sugar.
I'm using a pastry cutter to cut the butter into the sugar
and flour until it resembles coarse crumbs.
Sometimes you got to get your hands in there
until it gets the right texture.
Now you can do this with fresh peaches or frozen,
you could even use canned.
Just make sure if you're using canned or frozen,
that they're thawed
and that you've drained them really well.
Any excess water from the ice crystals
or from that canned liquid is going to make the pie wetter
and not make it set up as well.
So just make sure that you drain it,
drain the peaches really, really well.
We're going to use five cups of sliced peaches.
That's just shy of two pounds, if you're using frozen.
Go ahead and add those to a large bowl
and top them with two thirds of a cup of sugar,
four tablespoons of cornstarch,
a half a teaspoon of cinnamon
and the juice of half of a lemon, about one tablespoon.
Stir that together.
Now you're going to want to put that
immediately into your pie crust and bake it.
Don't let it sit for very long
because the longer that it sits
that fruit is going to use that sugar
and it's going to start weeping.
And if you want your pie be solidified
so you can cut it
without it draining all over the plate,
you want to make sure and bake it immediately
and top it either with the second crust
or with the crumble topping.
(relaxing music)
If you're using a two-crust pie,
I like to do a little egg-wash,
brush a little egg-wash around it
so it gets nice and golden brown.
Make sure to put this pie on a cookie sheet.
I also like to use a Silpat baking mat
or parchment paper, in case it spills over.
It makes it much easier to clean up
and I like to use a pie shield.
You can use strips of foil if you don't have a pie shield
but it keeps the edges from getting too brown.
Now we're going to bake that at 425 degrees for 10 minutes,
and then we're going to
lower the oven temperature to 350 degrees
and probably bake it for about another 50 minutes or so
until it's nice and golden brown
and the crust is completely baked.
Now this is the hardest part when you're making a fruit pie,
any fruit pie, not just this peach one,
the hardest part is you have to wait to cut it.
When it comes out of the oven,
it's going to look a little juicy
and you're going to be worried
that it's not going to set
but don't worry.
Let it sit, let it come to a complete cool,
to room temperature,
and then chill it before you try and slice it.
Once it's chilled for a couple of hours or overnight,
then it will be perfect for slicing
and it's going to be nice and solidified.
It's going to be gooey in the inside, not wet and loose
and we have our pie.
This is one of my favorite ways to make a pie.
I use some cookie cutters
to write Crazy for Crust on the top.
My crumble topping's my favorite
but using cookie cutters is my second favorite way
to top a pie crust.
And that's it, super easy,
you can use peaches, blueberries.
You can use raspberries, blackberries,
any combination of those to make this pie, super easy.
I hope you love it as much as we do.
Leave me a comment
and let me know what kind of pie filling
you would love to use
and would you pick double-crust or crumble topping?
I'm going to go put this pie in the fridge so it can chill
so I can slice it
and serve it, while you keep watching.
(relaxing music)