How to Make a Perfect Peach Pie and Homemade Pie Dough
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- Опубліковано 5 чер 2024
- In this episode, hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to the perfect Fresh Peach Pie with All-Butter Lattice Top. Testing expert Jack Bishop reviews a variety of sweeteners.
Get the recipe for Fresh Peach Pie: cooks.io/3PSyUIp
Get the recipe for Pie Dough: cooks.io/3ctujxV
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Take all the crust trimmings and sprinkle with cinnamon and sugar and bake on a tray for 15 minutes...SNACK!
I tend to save all my trimmings in the freezer, so after I’ve made enough pies, I have a bonus pie dough to work with for whatever. Sometimes it’s a hodgepodge of different pie dough recipes but it always bakes up pretty good
Wonderful! Always makes it worthwhile for making pie.
My mom made those & I loved them so much!
SNACK! 😆
@@cherylanderson3340 Same! Yum!!
I'm from Atlanta and I couldn't stop crying. My grandma used to make peach pies like these. Thanks for the wonderful memories.
So glad to see you both back in the ATK kitchen together!
More of these two fantastically talented women together, please! Keep up the great work, ATK Team!!!
@Erica Wentz - Julia always has a very happy personality and Bridget has a very drool sense of humor which I like. They compliment each other very well.
The BEST part of this is that we have MORE! So gorgeous every episode and content! Thank you, All
I almost started crying to see you both together again! And to make a pie together was brilliant. Hooray! Love you two
Wow 😒😒😒😒😒
I’ve been watching Julia, for a long time now. She always puts a smile on my face.😊
I use small-pearl tapioca to soak up the excess moisture when making fruit pies.
Delia Smith taught me to sprinkle the base with a little cornmeal.
@Mary Burak - Tapioca makes a lovely translucent "peach gravy" in the pie with a nice little background taste.
My mouth is watering as I write this - oh, thanks so much. Love when you two work together!!!! Best wishes for a great summer from Annandale, Minnesota
This is the first time I am trying the recipe from a video. I used locally grown peaches, but made my vegan version of pastry (using Crisco). All the steps for the filling were strictly followed. What an amazing pie! It shows why ATK is worth following. Great recipe for the Perfect Peach Pie.
try using brown sugar instead of white
Looks yummy and you have made me want to make a peach pie. Though it seems to me a lot of extra work with the mortar and juices of peaches and washing up . My mother taught me to make it by just slicing the peaches right into the pie crust adding the sugar and then tapioca sprinkled over the peaches .(not tapioca flour just plain tapioca - it soaks up the extra juice but still leaves it juicy. THOUGH NOT A SOGGY BOTTOM.) Put on the lattice and bake.
I always add a bit of Almond Extract when I cook with peaches.
Best cooking duo anywhere-- love Bridget and Julia. Thank you for this great video and recipe, as always 🏆👏🥧
YUM! What a great recipe, thank you Bridget and Julia!
Game changing pie crust recipe. So easy and flaky. Couple of suggestions for the filling. Add 2 ounces of bourbon and kick up the cinnamon.
Again! YUMMO! Thank you! Saved it, so I can make it in my new kitchen! Bless you all.
So many helpful hacks. Pie crust technique with double butter is new to me. Love it. Thanks
Just what I was searching for. Thank you so much 💞
Thanks guys. I'm a very long time cook who has never made a pie until a couple weeks ago. They were very good using store bough pie dough. Going to my daughter's tomorrow for Thanksgiving and wanted to make my own crust. Tried 2 different recipes by very good UA-cam cooks, who will remain nameless. Both attempts were disasters, probably me. But then I saw this recipe for pie crust and gave it a try. It was absolutely perfect. You saved me!
Just a tad more cinnamon for me. It looks delicious though. One of my favorite pies.
Great episode. Bridget and Julia are working together so very smoothly now. After Voldemort left, there was a transition period, but that's over. These two women are perfectly in sync and working together beautifully. I've no idea if they are really friends or not, but it looks like they are. And that's all the camera requires. Excellent work from everyone involved. Brava, Divas!
And, oh yeah, the pie looks good, too.
Who is Voldemort? Do you mean the older chap who went over the different sugars this episode?
Delicious!! 😋😋
Mmmm...I can SMELL that pie. A nice dollop of vanilla ice cream would take it all up a notch! This video reminded me that I could make a quick and easy peach cobbler for Sunday dessert (my grandmother would not have approved). It's just too hot for a lot of fuss in the kitchen.
A delicious -looking pie. I will bake it tomorrow. yummy!
Defiantly mouth watering. Thank you
Beautiful, perfect and delicious looking pie, Thank you 😊
Peach is my very favorite pie! I can’t wait to try your recipe😊
Lovely recipe and techniques. Thank you
So happy you’re back! Love you two❤️
My favorite pie of all time. Thanks for making it.
That looks so delicious . Thank you again and again for always sharing all your unique recipes with us. So appreciate. God bless all of at America Test Kitchen .
Brigette, the peach pie it looks so good. I will try your technique. Thank you to Julia too you girls are master chefs!! 🤗
OMGOSH, Bridget!!!!! “Snacking on butter”! Looks great.
better her than me
Love peach pie.
That was beautiful ladies it is so hard to find anyone who bakes today , I guess that will be my winter project Thanks !!!
I love America’s Test Kitchen … BUT this pie takes ALL DAY to make! 😳
I make my own brown sugar. 1 cup sugar to 1 TBSP molasses blended with a whisk until it becomes the right texture. It lasts so much longer and so satisfying to make it homemade.
Amazing methods with education, and the result is stupendous. Can't make just one, though. One for me and one for everyone else to fight over.
Looks amazing! 🤩
I want a slice of this right now! Too good to resist!
Great dessert by two talented ladies!😀👍
My favorite pie.. thanks for the tips 🤘
I have never made a pie, this looks like it might make me try
I have the biggest anxiety about pie making. Well mostly assembling the dough. Someday I hope to have enough confidence to try. This peach pie was so decadent looking.
Love these two!
"Let's just work it around the equator here."
Cuts it pole to pole.
steve
Awesome! I am down for a road trip for peaches! Lol! Happy travels from Virginia.
The pie is beautiful! As a very experienced pie maker I don’t go through all your steps. No measuring crust or the numerous times it is put back to chill. Also don’t mash fruit and cook in a skillet. You have taken what is actually an easy dessert and made it so time consuming many will never try to replicate. Do you actually go through all these steps when you aren’t making a video? Enjoyed watching!
I TOTALLY agree….this is overkill.
All of these steps may very well be the difference between the quality of this pie, and yours. But thank you for your considered opinion, Dr. Pie Maker.
I love this recipe
Thank you, Brigitte and Julia for the beautiful Video. Looks so yummy 😋mmhm.
Blessings fromm Germany 🌹
While East Coast and "Southern" Bridget is using a peeler on those (supposed) fresh, juicy, ripe peaches - there can be a more-easy option with our West Coast peaches and peach cobbler pies. There are the orange cotton fisherman's gloves with the sticky rubber webbing on them. Wet the gloves. Hold the peach with one gloved hand and use the other gloved hand for quick and easy no-problem deskinning. Blanch the peaches 1-2 minutes allowing the skin to safely detach from the fruit. Safely holding the peach, by using the sticky glove webbing, you twist- and finger-off the entire peach skin - with minimal attached peach fruit. You are then left with the de-skinned peach vs hand peeler and peeled peach. Holding the peach safely in the glove, one now does the SAFE avocado knife-around-the-seed routine around the (cling or freestone) peach - and remove the stone. One is able to have safely de-skinned and de-stoned peaches. Just wash off the gloves and the thin furry skins with minimal peach fruit can be washed and collected in the sink, and put into the compost bin - or dried out and munched on as a snackette.
It;s even easier if the peaches are ripe and you run them under hot tap water for 3 minutes, a quick rub and they're bare is a new born.
Used to help Mom can/freeze peaches, blanching to get the skins off. So, I figured that was the way to go when making peach pie, too, and have used that method to peel peaches ever since--thirty seconds in boiling water, then a dive into ice water to cool. Skin comes off super-easy with no fruit sticking to skin. I like what you suggested and may have to try it someday. It has the added benefit of protecting hand while cutting/removing pit.
Thank you
Looks good
You ladies are fantabulous!
For decades I cut my peaches like they showed in the video: vertically around, following the lil booty crack. Prime meridian, longitude style. (Even though she actually called this around the equator in the video.)
I forget where I heard this tip but it totally works: cut it horizontally, along the equator. Latitude style. You’ll get the point half of the pit and you can just grab it and twist it and pull it right out. If your peach is ripe it’s like a magic trick!
Lol, it might've been on of last season's ATK videos! Bridget pitted nectarines for some stone fruit and berry free-form tartlets by cutting them through the equator.
@@gingerp1601 omg you might be right! ☺️
Just made the dough and peeled the peaches. Can’t wait.
The greatest Pie I ever saw made.
Road trip to South Carolina! Peaches are on! You can stay with me and we can bake ANOTHER peach pie😁
Come a little bit north to the Sandhills of North Carolina. Montgomery and Richmond counties. Best beaches ever! I've eaten peaches all across the country and nothing compares to these. Not even Georgia, although the big butt in the sky in Gaffney is very amusing. 😊
Gosh that looks yummy🤤
THIS. WAS. GLORIOUS.
Interesting technique. Never tried this with the 3 different ways of adding all the butter. But I'm curious to see how the final result ends up by adding more than usual water because the more water added to flour, the softer the final product will be. Think cookies vs. cake. adding more water to make it "easier to roll out" I would think is not a good reason to sacrifice the end texture. I don't know.. I gotta bake it to see. lol. I'll post another comment after trying it.
I do have to add that I have been watching this show and reading the magazine for YEARS and I have learned so much! Thank you!
This is mostly a guess, but it seems to me like you can get away with adding more water with this method because so much of the flour is coated with fat from that first step of processing the flour and butter into a homogenous paste. Essentially you'll still have a texture that's very pastry-like rather than cakey because that butter is acting like a moisture barrier to seal out the extra liquid and prevent the added water from fully hydrating the flour.
Also pouring a hot filling into a cold crust goes against everything ive ever been taught about making pies yet they don't hesitate to do it here.
Wow! Thank you ,Test kitchen,I wonder if the butter dough for this pie is also good for my yellow juicy mango that I have in my yard so good like almost peach texture.
Would definitely be making this for my workplace lol
And they forgot about sanding and Shimmer sugar. Shimmer sugar is those large white crystals you see on traditional Bakery muffins.
I love peach everything yumm
Did you allow the cooked peaches to return to room temperature before putting them in the bottom crust?
I don’t see the point of carefully mixing the dough in a very complicated and hours’ long process to preserve the flakes of butter needed to produce flaky pastry if you’re going to put a steaming hot fruit mixture into the unbaked crust. There is no way the butter in that crust didn’t melt under the heat of the filling. They should have cooled the filling or par baked the crust to achieve a baked and flaky bottom. I love ATK but this recipe is not only too long and too complicated, it just doesn’t make sense!
Katrina,I agree with you that the dough needs to be blind baked and peaches cooled. They know that as they are chefs, probably skipped it. The dough is intimidating for some people. This method I am very intimidated if I was making it. This is their platform and they can do whatever they want. I'm always learning at baking different ways but always look to simplicity whether pie crust or other cooking methods and lastly I make sure it works out cause cost of butter has gotten so expensive as with everything after covid. Pie looks delicious.
Agree 100%. The pie they cut and ate with its very flaky crust was NOT the same pie crust they dumped the steaming hot peach mixture into. Both peach mixture and pie crust needed time in the refrigerator to cool and set up.
Agree completely. The pie filling has to be completely cold otherwise it melts the butter in the pastry making for a soggy mess. Disappointing.
I make mine with lime juice. I also use leftover pie juice in the bottom of the bowl to spread on the crust before sprinkling with sugar.
I’m excited to try pectin for a thickener
My favorite pie!
This is proper cooking. Great to see.
Colorado peaches are in season. Purchased a case today. it's already half gone. gonna have to pick up another this weekend.
One of my favorite pies. I'm thinking of making a peach pie.🍑
That pie looked award winning! That crust looks closer to perfect than any crust I’ve ever seen.
Looks very delicious, but what I love about peach pie is its simplicity. This is overkill - so many extra steps. I’m happy with granny’s way.
agree
For sure, they are a great pair! Did they put that hot filling into the unbaked pie shell?
Mmmmmmmm that looks good!
Those are indeed some healthy slices of a wonderful peach pie. Yum!
I gotta make this. Tomorrow.
My favorite Chefs. Great demo.❤❤🙏🙏
I like to add a tablespoon of Gran Marnier liqueur to the sliced peaches as they macerate.
I have only glass or ceramic pie plates. What did you say about shattering?
It looks yummy , but man it takes all day just make one pie lol
Good stuff
These ladies are awesome. I think the show has improved greatly since Kimball left.
Nasty comment. Grow up.
I have been watching them since Season 1.
Could you use clear gel? It doesn't glop like regular cornstarch. It is used in pie fillings for canning
I was just looking at some of my American Test Kitchen cookbooks
It gives people a strong appetite.😎
Hmmmm yummy!!!😊🤗
So I just need to get up at 4 am and I'll be eatin' pie by 5 pm. HAHAHA!!
Love this recipe however I find that 425 is high and 375 is also high so would need to use a tent around the pie
Never had a peach pie I really liked. Maybe this will do the trick...
Well, it sure LOOKED good !!
You have to have excellent peaches to start with. Those hard little things in the grocery store won't work. Get to a farmer's market and see if you can find some.
Peach pie does look luscious. We'd use tree ripened ones for canning and freezing so they had the best taste. This was before they stopped u-pick. Nowadays even fruit stand peaches are so so because they pick them greenish.
It was that the recipe was dull.
Several years ago you made a pie dough with 1/4 cup water and 1/4 cup vodka. Would you do that again in this recipe? Would it work?
I just keep granulated and molasses, pulverize to make finer. I should get the turbinado.
I save those skins for peach juice for tea or to make a wonderful jelly, or with the help of an immersion blender add it to barbecue sauce! It takes the place of some of your brown sugar!
Good morning ATK
Salutations from California
Yay the two best ATK people!!!
Perhaps you would consider adding some baking recipes with Stevia for those who can not eat sugar.
Thanks!
They don't seem to be huge fans of Stevia which they found was bitter in drinks and baked goods and produced dry, crumbly cookies. But a few years ago they did put together an entire cookbook dedicated to baking with less sugar and with sugar substitutes they did like called Naturally Sweet.
@@gingerp1601 Every single sugar substitute is bitter to me. If I ever became diabetic, I suppose I'd have to give up sweets altogether. I just can't manage.
Looks amazing! Rather excruciating process though. Who ever said simple was easy?
Can the skins be left on? When canning peaches or making jam we always prefer to leave the skins on.
Hi my name is Josie I love the recipe for the peach pie I would love to get the recipe for that