On a lightly floured work surface, using a rolling pin, roll the dough into a rough 6x10inch/15x25cm rectangle. If the dough is crumbly, add a bit more yogurt or iced water. Add in extra yogurt as needed until the pastry holds together easily when pressed but it should not be sticky. Pulse the blender or use a fork or your hands to combine the dough. Scoop in the yogurt (or use ice water and a little lemon juice.) If the butter is melting at any point, place the bowl in the refrigerator. The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix. Pulse the food processor, or use a pastry cutter or your fingers to cut the butter into small pieces into the flour. To a large mixing bowl or bowl of a food processor, add the flour, white sugar, and salt and mix them together with a fork or spatula.
Alternatively, you can halve the recipe and just make one crust.īegin by chopping cold butter into small cubes. This recipe just uses one crust, so the remainder can be wrapped up and frozen for future pies. The recipe below makes enough for 2 x 9 inch pie pan or one double-crust pie. Step by step instructions The pastryīegin by making the pastry. The crunchy topping adds great contrast to the soft peach filling. It's generously spread over the filling and baked until crunchy. Streusel is a crumbly topping made of flour, butter, brown sugar, and a touch of cinnamon. This homemade peach pie recipe has a bottom crust but no top crust, as the top of the pie is a layer of streusel. This recipe uses three 15oz cans of peaches (3 x 410g can of peaches.) Draining this excess juice stops the homemade peach pie filling from being too watery.Ī little lemon, cinnamon, vanilla extract or paste, and salt enhance the natural flavor of the peach.
The sugar is going to help draw out more of the liquid in the peach. Secondly, they are coated in a little granulated sugar and left to sit for 15 minutes. Peach pie filling with canned peachesĬanned peaches are made of ripe peaches, usually picked at their prime so that means their flavor is the best! Peaches, in general, are super juicy, and canned peaches especially so there are a few ways to combat that.įirstly, the canned peaches are drained from their juices in the can. Par-baking with crust helps to avoid an under-baked or soggy crust. The canned peaches are already cooked so they need a little less time in the oven than a fresh peach pie would. The bottom crust of the pie is par-baked a bit before the peaches are added. This helps to create those flaky layers without overworking. This is done by rolling out and folding the dough into thirds, then repeating this step twice more. Instead, laminate the dough, similar to how you would make puff pastry or biscuits. If you knead or work the pastry dough too much it becomes tough and chewy. The key to flaky pastry is to keep everything nice and cold and to not overwork the dough. Both these recipes make the perfect flaky crust for a pie. This pie is using a yogurt pie crust to make it extra tender, but you can use this easy pie crust recipe here if you don't have yogurt.
If you are going down the homemade route though, it's well worth it.
#PEACH CRUMB PIE FREE#
However, if you're short on time feel free to use a store-bought 9-inch pie crust.
This peach pie is using a homemade pie crust.
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