Recipes  

Peach Pie

  • Preparation 40 MIN
    Cooking 35 MIN
    Chilling 4 H
  • Servings 8
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Ingredients

Vanilla Pastry

Filling

Preparation

  1. In the bowl of a food processor, place the flour, salt and sugar. Pulse for a few second to combine. Add the butter and shortening. Pulse, a few seconds at a time, until the mixture has a grainy texture.
  2. Add the vanilla and 60 ml (1/4 cup) of water. Pulse and add a little water, if necessary, until a ball starts to form. Remove the dough. Form a ball with your hands. Lightly dust with flour and cover in plastic wrap. Let rest for about an hour in the refrigerator.
  3. Preheat the oven to 180 °C (350 °F). Roll out half of the dough. Line a 23-cm (9-inch) pie plate and prick the dough evenly with a fork. Carefully cover the second half of dough in plastic wrap and freeze for another use.
  4. Blind bake the pie crust. To do this, cover the dough with a sheet of aluminum foil and fill with dried beans. Bake in the middle of the oven for 15 minutes. Remove the beans and foil. Bake again until golden brown, about 10 minutes. If a large bubble of air forms on the surface of the dough during baking, open the oven and prick it with a fork. Let cool.
  5. Blanch the peaches in boiling water for 1 to 2 minutes, then peel. Cut the peaches in half and remove the stones. Chill the peaches.
  6. In a saucepan, whisk together the sugar, eggs and vanilla until light and fluffy. Add the flour and continue whisking until the mixture is smooth. Whisk in the milk, and heat gently, stirring until it thickens. Cool slightly and spread over the crust.
  7. Arrange the peaches on the pie, rounded side up. Brush with the jam. Refrigerate for 3 hours before serving.

Note

This pie is best the same day.

What is a blind baked crust? It is a pre-baked crust. This is the kind of crust that is prepared for fruit and custard, fresh cheese or chocolate pie. You first place the dough in the pie plate, taking care not to overstretch the dough. It is pricked here and there with a fork to prevent blistering. Place a sheet of aluminum foil or parchment paper over the dough and cover it with dried beans to prevent warping (I keep a jar of beans in the pantry for this purpose alone). Place the pie on the bottom rack of the oven and bake the crust more or less time depending on whether or not it is intended for a second baking.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 435  
Total Fat 21 g  
Saturated Fat 11 g  
Sodium (salt) 200 mg  
Carbohydrates 55 g  
Fibre 1 g  
Protein 9 g