Yields one 24cm pie.
- Prep time: 45min
- Cook time: 1h
- Total time: 1h 45min
- Difficulty: Intermediate
It’s an excellent basic recipe to have on hand. Peaches can easily be substituted for cherries, plums, apples, pears, or any other fruit that comes to mind. Over a cup of afternoon coffee, serve it with a scoop of vanilla ice cream or crème fraîche.
For the crust.
Ingredients:
- 350g all-purpose flour + more for dusting surfaces
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 225g cold butter, diced
- 100-120ml water, very cold
- 1 tablespoon milk + 1 tablespoon sugar (to brush the crust before baking)
Directions:
In a food processor, combine flour, salt, and sugar until well combined. Pulse in the butter until the mixture resembles coarse crumbs. Pour in the cold water gradually and pulse until the dough just comes together. Add 100ml of water first, and then add one tablespoon at a time until the dough comes together. Turn the dough out onto a clean work surface, divide it in half, and flatten each half into a disk. Wrap in plastic wrap and place in the refrigerator for one hour or overnight.
For the peach filling.
Ingredients:
- 1.2 kg peeled, pitted and sliced peaches (about 6-7 medium sized)
- 1 lemon, zest and juice
- 50g white sugar
- 50g brown sugar
- 1/4 teaspoon ground cinnamon
- pinch of grated nutmeg
- 1/8 teaspoon salt
- 3 tablespoons cornstarch
Directions:
Toss the sliced peaches with the lemon zest and juice in a large mixing bowl. In a small mixing bowl, combine sugars, cinnamon, nutmeg, salt, and cornstarch until evenly combined. Toss with the peaches to coat evenly.
Preheat the oven to 220 degrees Celsius. Grease a 24cm pie or tart pan with butter.
Roll out one-half of the chilled dough into a 30cm circle. To prevent the dough from sticking, make sure your work surface is well floured. Place the rolled dough in the pie pan. The dough should be large enough to extend 2cm over the sides of the pan. Spoon the filling, including any accumulated juices, into the bottom pie dough in an even layer.
Roll out the remaining dough to a 30cm circle. Cut the dough into 1.5-2cm wide strips to make a lattice-top pie. Arrange every other strip across your pie filling in a single direction, evenly spacing the strips. Fold every other strip gently back on itself and begin adding the remaining strips in the opposite direction. Fold the strips back down and repeat with the remaining strips until you have a full lattice-top. Trim the overhang of the lattice to the diameter of the pie dish’s rim. Fold the bottom crust rim over the lattice strips and crimp decoratively. Brush with milk and sprinkle with sugar on top.
Bake for 20 minutes, or until the crust is set and starting to brown. Reduce the oven temperature to 180°C and bake for another 30 to 40 minutes, or until the filling is bubbling all over and the crust is a nice golden brown. Allow to cool at room temperature for three hours before serving.
Commentary.
Pita Od Bresaka is another name for it.
Everything changed after the last summer shower. Dreamy morning mists gradually transform into greyish fogs that linger in the crisp morning air for longer than usual. The daytime continues to provide generous glimpses of warmth, only to be dashed by a sharp, fresh breeze followed by uncomfortably cool evenings.
Fall has found me completely unprepared and somewhat hesitant to accept the changes it brings. It drove me to seek solace and peace in the last vestiges of summer.
Peaches. They are one of the last relics of colorful summer warmth, fragrant, pungent, and perfectly round. Their soft velvety skin and pale orange flesh conceal the most delicious and juicy mouthful you could imagine. The essence of summer condensed into a single bite, a bite with the power to brighten your day.
The intoxicating flavor of ripe peaches will keep you alive and leave you wanting more. It’s perfect as is and difficult to beat. It requires no enhancements, no frills to make it unique, and no elaborate flavor combinations or spices. It doesn’t have to be smothered in sugar, cream, or butter to be extravagant or rich. A simple flaky, melt-in-your-mouth pastry will do the trick, allowing the peach to shine like the star that it is.
Deb from Smitten Kitchen promised this pie would be everything she said it would be. Simple and straightforward (call it old-fashioned if you want), but bursting with pure and soothing peach flavor. Try it and allow the pie to persuade you.
