Summertime Bliss: The Ultimate Single Crust Peach Pie Recipe
Peach pie. Just the words conjure up images of sunny afternoons, juicy fruit dripping down your chin, and the comforting aroma of a baking dessert filling your kitchen. While double-crust pies are certainly a classic, a single-crust peach pie is a delightfully simpler and equally delicious option, perfect for showcasing the star ingredient: those perfectly ripe peaches. This recipe focuses on achieving that perfect balance of sweet, tart, and tender, all nestled in a flaky, buttery crust. Whether you’re a seasoned baker or just starting out, this step-by-step guide will walk you through creating a pie that will have everyone asking for seconds.
Why Choose a Single-Crust Peach Pie?
There are several reasons why a single-crust peach pie is an excellent choice:
* **Simplicity:** It’s undeniably easier and faster to make than a double-crust pie. Fewer steps mean less room for error, making it a great option for beginner bakers.
* **Peach Focus:** A single crust allows the vibrant flavor of the peaches to truly shine. The crust provides a subtle counterpoint without overpowering the fruit.
* **Lighter Dessert:** Without the top crust, this pie feels a little lighter and less heavy, making it a refreshing treat, especially during warm weather.
* **Rustic Charm:** A single crust often has a more rustic and less formal appearance, which can be incredibly appealing. Imperfections are part of the charm!
Ingredients You’ll Need
Before we dive into the instructions, let’s gather our ingredients. The quality of your ingredients will directly impact the final result, so choose the best you can find!
**For the Crust:**
* 1 1/4 cups all-purpose flour, plus more for dusting
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes
* 1/4 cup vegetable shortening, very cold
* 3-5 tablespoons ice water
**For the Peach Filling:**
* 6-7 medium ripe peaches (about 2 1/2 pounds), peeled and sliced
* 1/2 cup granulated sugar (adjust to taste depending on the sweetness of your peaches)
* 1/4 cup all-purpose flour
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 tablespoon lemon juice
* 2 tablespoons unsalted butter, cut into small pieces
* 1 egg, beaten (for egg wash, optional)
* Turbinado sugar (for sprinkling, optional)
Equipment
* 9-inch pie plate
* Mixing bowls
* Measuring cups and spoons
* Pastry blender or food processor (optional, but recommended)
* Plastic wrap
* Rolling pin
* Baking sheet
* Paring knife or vegetable peeler
Step-by-Step Instructions
Now for the fun part! Follow these steps carefully to create your single-crust peach pie masterpiece.
**Part 1: Making the Pie Crust**
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Use a pastry blender (or your fingertips) to cut the fat into the flour until the mixture resembles coarse crumbs. The goal is to have small, pea-sized pieces of butter and shortening remaining. These pieces will create flaky layers in the crust.
*Alternative Method using a Food Processor: Pulse the flour, salt, butter, and shortening in a food processor until the mixture resembles coarse crumbs. Be careful not to over-process.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, as this can make the crust tough. The dough should be slightly shaggy but not sticky.
4. **Form a Disc:** Gently gather the dough into a ball. Flatten it into a disc about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours. This allows the gluten to relax, which will result in a more tender crust. Chilling the dough also helps to keep the fat cold, preventing it from melting during rolling.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Rotate the dough as you roll to ensure an even thickness and prevent it from sticking to the surface. If the dough becomes too warm and sticky, return it to the refrigerator for a few minutes to chill.
6. **Transfer to Pie Plate:** Carefully transfer the rolled-out dough to the 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate. Trim off any excess dough, leaving about a 1-inch overhang.
7. **Crimp the Edges:** Crimp the edges of the crust using a fork or your fingers. You can create a simple fluted edge by pressing the dough between your thumb and forefinger. Or get creative and try a more elaborate crimping pattern.
8. **Pre-bake (Blind Bake) the Crust (Optional):** For a crispier bottom crust, pre-bake the crust before adding the filling. Line the crust with parchment paper and fill it with pie weights (dried beans or rice work well too). Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom crust is set. Let the crust cool slightly before adding the filling. If you skip the pre-bake, the bottom crust may be slightly softer.
**Part 2: Preparing the Peach Filling**
1. **Prepare the Peaches:** Wash, peel, and slice the peaches into about 1/4-inch thick slices. Peeling peaches can be tricky! The easiest way is to blanch them in boiling water for about 30-60 seconds, then transfer them to an ice bath. The skins should slip off easily.
2. **Combine Filling Ingredients:** In a large bowl, gently toss the sliced peaches with the granulated sugar, flour, cinnamon, nutmeg, and lemon juice. The flour will help to thicken the filling as it bakes, and the lemon juice will add a touch of acidity to balance the sweetness.
3. **Add Butter:** Dot the peach mixture with the small pieces of butter. This will add richness and flavor to the filling.
**Part 3: Assembling and Baking the Pie**
1. **Pour in the Filling:** Pour the peach filling into the prepared pie crust, spreading it evenly.
2. **Egg Wash (Optional):** If desired, brush the edges of the crust with a beaten egg. This will give the crust a glossy, golden-brown finish.
3. **Sprinkle with Sugar (Optional):** Sprinkle the edges of the crust with turbinado sugar for added sweetness and a crunchy texture.
4. **Bake:** Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it with foil.
5. **Cool Completely:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. Cooling can take several hours, so be patient! This is crucial for preventing a soggy pie.
Tips for the Perfect Peach Pie
* **Use Cold Ingredients:** This is key to a flaky crust. Cold butter and shortening prevent the gluten from developing too much, resulting in a tender crust.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten, leading to a tough crust. Mix the dough just until it comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the fat to firm up, making it easier to roll and preventing it from shrinking during baking.
* **Use Ripe, but Firm Peaches:** Overripe peaches will be too mushy and will result in a soggy filling. Choose peaches that are ripe but still firm to the touch.
* **Adjust Sugar to Taste:** The sweetness of peaches can vary depending on the variety and ripeness. Adjust the amount of sugar in the filling to your liking.
* **Prevent a Soggy Bottom Crust:** Pre-baking the crust is the best way to prevent a soggy bottom crust. You can also brush the bottom of the crust with melted white chocolate before adding the filling.
* **Let the Pie Cool Completely:** This is essential for allowing the filling to set properly. If you cut into the pie while it’s still warm, the filling will be runny.
* **Use a Pie Shield or Foil:** If the crust is browning too quickly, use a pie shield or tent it with foil to prevent it from burning.
* **Experiment with Spices:** While cinnamon and nutmeg are classic choices, feel free to experiment with other spices such as ginger, cardamom, or allspice.
* **Add a Glaze:** For a shiny finish, brush the cooled pie with a glaze made from melted apricot jam or apple jelly.
Variations and Add-ins
* **Almond Extract:** Add a teaspoon of almond extract to the peach filling for a more complex flavor.
* **Bourbon or Rum:** Add a tablespoon of bourbon or rum to the peach filling for a boozy kick.
* **Fresh Ginger:** Grate a small amount of fresh ginger into the peach filling for a spicy warmth.
* **Nuts:** Add chopped pecans or walnuts to the peach filling for added texture and flavor.
* **Berries:** Add a handful of fresh blueberries, raspberries, or blackberries to the peach filling for a mixed berry pie.
* **Lattice Top:** If you’re feeling ambitious, create a lattice top for your pie using strips of pie dough.
* **Crumb Topping:** Instead of a traditional crust, top the pie with a crumb topping made from flour, butter, sugar, and oats.
* **Ice Cream:** Serve your peach pie with a scoop of vanilla ice cream or whipped cream for the ultimate indulgence.
Serving Suggestions
This single-crust peach pie is delicious served warm or at room temperature. It’s perfect for dessert after a summer barbecue, a potluck, or a simple family dinner. Here are some serving suggestions:
* **With a Scoop of Vanilla Ice Cream:** The classic pairing! The cold ice cream perfectly complements the warm pie.
* **With Whipped Cream:** A lighter alternative to ice cream. Sweeten the whipped cream with a touch of vanilla extract or powdered sugar.
* **With a Dollop of Greek Yogurt:** For a healthier option, top the pie with a dollop of Greek yogurt. Add a drizzle of honey for sweetness.
* **With a Sprinkle of Cinnamon:** A simple but elegant garnish.
* **With a Cup of Coffee or Tea:** The perfect accompaniment for a slice of pie.
Storage Instructions
* **Room Temperature:** Peach pie can be stored at room temperature for up to 2 days. Cover the pie loosely with plastic wrap or foil to prevent it from drying out.
* **Refrigerator:** Peach pie can be stored in the refrigerator for up to 4 days. Cover the pie tightly with plastic wrap or foil.
* **Freezer:** Peach pie can be frozen for up to 3 months. Wrap the pie tightly in plastic wrap and then in a layer of aluminum foil. To thaw, place the pie in the refrigerator overnight.
Troubleshooting
* **Soggy Bottom Crust:** Pre-bake the crust or brush the bottom with melted white chocolate.
* **Runny Filling:** Use enough flour or cornstarch to thicken the filling. Let the pie cool completely before slicing.
* **Burnt Crust:** Use a pie shield or tent the crust with foil.
* **Tough Crust:** Don’t overwork the dough. Use cold ingredients. Chill the dough before rolling.
* **Crust Shrinks During Baking:** Chill the dough before rolling. Don’t stretch the dough when placing it in the pie plate.
Recipe Card
**Single Crust Peach Pie**
**Yields:** 8 servings
**Prep time:** 45 minutes
**Cook time:** 45-55 minutes
**Ingredients:**
* **Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, cold
* 1/4 cup vegetable shortening, cold
* 3-5 tablespoons ice water
* **Filling:**
* 6-7 medium ripe peaches, peeled and sliced
* 1/2 cup granulated sugar
* 1/4 cup all-purpose flour
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 tablespoon lemon juice
* 2 tablespoons unsalted butter, cut into pieces
* 1 egg, beaten (optional, for egg wash)
* Turbinado sugar (optional, for sprinkling)
**Instructions:**
1. **Make the crust:** Combine flour and salt. Cut in butter and shortening until coarse crumbs form. Add ice water until dough comes together. Form a disc, wrap, and chill for 1-2 hours.
2. **Prepare the filling:** Peel and slice peaches. Toss with sugar, flour, cinnamon, nutmeg, and lemon juice. Dot with butter.
3. **Assemble the pie:** Roll out crust and place in pie plate. Crimp edges. Pour in filling. Brush with egg wash and sprinkle with turbinado sugar (optional).
4. **Bake:** Bake at 375°F (190°C) for 45-55 minutes, or until golden brown and bubbly. Cool completely before serving.
Enjoy your delicious single-crust peach pie! This recipe is sure to become a summertime favorite. Don’t be afraid to experiment with variations and add-ins to create your own signature peach pie. Happy baking!