Return the mixture to a boil and boil for 1 minute. Once it comes to a boil, add the lemon juice and stir to combine. In another large pot, combine the sugar, cinnamon, Clearjel, and water. In a large pot, simmer your peach slices for 1 minute. Homemade peach pie filling is perfect for canning because it only needs to be water bath canned which means any large pot will do. I’ve made her banana bread, apple pie filling, and a variety of jams, but her favorite thing is peach pie, so I decided I had to make one for her, and since I was making one, I might as well make two so that we can enjoy one too. The lovely woman who cuts my children’s hair barters with me for their haircuts. I’ll be honest, prior to this weekend, I have never before made a peach pie! Peach crisp – sure. the pie needs some time to set- but feel free to serve slightly warm with ice cream.Here in eastern Pennsylvania it is peach season! That means its time to can peach jam, sliced peaches, and peach pie filling so that we can enjoy it through out the year. Though it’s tempting to eat the pie right away, let the pie cool until it’s closer to room temperature before serving. bake the pie for another 30 to 40 minutes, until you see bubbles coming up through the crumbs and at the edges. take a piece of foil (feel free to use the one from earlier) and place over the top of the pie to prevent a burnt crumb topping. i like clumping some together in my hand before throwing on top.īake the pie in the preheated 375f oven for about 20 minutes. Make the crumb topping: stir together all the crumb topping ingredients in a large bowl until crumbs form.Īssemble and bake the pie: pour the filling into the crust, and scatter the crumb topping over the fruit. set aside while you make the crumb topping. Make the filling: in a large bowl, mix together all the filling ingredients. you will need it later, so keep it on the side! gently press down any parts that have puffed up, and patch any tears or cracks with reserved dough scraps. bake the crust for 20 minutes (this is par-baking it), then carefully remove the foil. press the greased foil against the frozen pie shell, molding the foil to fit the shape of the crust. take a sheet of foil and butter/oil one side of the foil. when it’s frozen solid, dock all over with a fork. keep the dough scraps for later, just in case.įreeze the crust for 15 minutes. tbh, i’m terrible at this part lol, so no worries if it’s not perfect. fold the dough overhand under the edge of the pie crust, and crimp the crust. transfer the dough to a 9.5-inch standard pie dish, leaving a 1/2-inch overhand. on a floured counter, roll the dough out to a 12-inch circle-ish shape. When the dough has been properly chilled, preheat the oven to 400f. refrigerate the dough for at least an hour. Pat the dough into a disc and wrap it in plastic wrap. if the dough really isn’t coming together, add another tablespoon of water. use your hands to knead the dough together, being careful to not overwork the dough because the butter will start to melt. add the cold water, and stir with a silicone spatula until the dough comes slightly together. work the butter into the flour with your fingertips or a pastry blender or two butter knives, until the mixture looks like a coarse meal and there are bits of butter the size of tiny peas. Make the crust: in a large bowl, whisk together the flour, salt, and sugar.
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