Before I begin this post, I have an announcement. Due to the COVID-19 crisis in India, I'm hosting a bake sale to donate money to help out there. You can order my "Bored Baker Cookies" here, and I'll ship them nationwide to your door. All funds will be donated to a charity supporting COVID-19 relief in India.
For today's state, Delaware, I baked peach pie! Not only does Delaware have a state dessert (peach pie), it also has a state beverage which is milk.
Thank you to everyone who voted for their favorite dessert from Delaware, as well as interesting facts about the state! I love hearing about them! You can vote for next week's dessert here!
If you want extra flavor, you can also do half and half of mango and peach.
It's a super easy recipe, and you don't even need fresh peaches if they are not on hand! Frozen will work just fine.
I love peaches, but I never have had them in pie until now. It tasted really good! To make sure I didn't have a soggy pie crust, I blind-baked it before I added the filling. Then I baked it once more. Make sure you serve this pie with a scoop of vanilla ice cream or a glass of milk.
|Level:👩🏽🍳👩🏽🍳|Time: 2 hours|Serves: 4|
2 1/2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup cold butter, cut into cubes
1/2 cup ice water
5 fresh or frozen peaches, cut into cubes
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1 teaspoon water
In a large bowl, whisk the flour, sugar, and salt together. Cut in the butter and add the water. Form into a ball and cover with plastic wrap. Chill for at least an hour.
In a smaller bowl, add the peaches, sugar, vanilla, and ginger. Cover with the bowl with a plate and let the mixture sit for 30 minutes. Drain the liquid from the peaches reserving 1 tablespoon of it to keep in the bowl.
In a bowl, mix the egg and water. It will be your egg wash.
Preheat your oven to 375 degrees F. Roll half of your pie crust into a 12-inch circle. Place into your pie tin and cover the insides with aluminum foil. Fill the pie with beans and blind bake for 10 minutes. Remove the aluminum foil/beans, and fill the pie with the peach filling. Roll your remaining pie crust into a circle and cut strips. Arrange the strips to a lattice pattern and crimp the edges. Brush the top with the egg wash you made earlier. Bake for 40 minutes at 400 degrees F. Serve warm with ice cream.
- The Bored Baker 👩🏽🍳