Thermomix Peach Pie

Peaches! 🍑

It is one of the fruits that, to me, embodies SUMMER (along with my other summer favorite, blueberries). And now that Summer 2019 is coming to an end (my son went back to school today, 5th grade!) I’d like to share an easy Peach Pie recipe with you.

You could use store bought dough for the crust but making it is easy if you have a few minutes to spare.

I recommend using peaches that are somewhat soft when you press them and those that have their “shoulders” wrinkled slightly and “dropped” already. They are the most flavorful ones, plus, they peel easily.

Roll out the bigger crust to fit the bottom of a 9” pie plate

This crust recipe comes together really fast as I use the Thermomix, however the procedure on how to make it without the Thermomix follows.

Ingredients for 2 crusts:

11 oz all purpose flour

5 oz cold butter, cut into pieces

1 teaspoon salt

4 oz ice cold water

Procedure:

Place all ingredients into the Thermomix bowl and mix 20 seconds, speed 4.

*To make the crust without the Thermomix: Place flour, butter, and salt in a bowl and pinch together with your fingers until the mixture looks like sand. Add cold water and stir with a wooden spoon until dough comes together.*

Remove dough from the bowl, divide into 2 (one slightly larger than the other) and press gently into 2 disks.

Roll the bigger disk to fit the bottom of a pie plate. Press crust onto the pie plate, allowing a little bit to hang over the edges. Prick a few times with a fork. Cover with plastic wrap.

Roll the smaller one to a 10 inch round and wrap with plastic wrap. Refrigerate both while we prepare the filling.

Now we’ll make the filling.

You will need:

1/2 cup sugar

1/4 cup packed dark brown sugar

6- 6 1/2 cups sliced peeled peaches

1/4 cup cornstarch

1/4 teaspoon ground allspice or nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

2 teaspoons lemon juice

1- 2 tablespoons butter

In a bowl, combine sugars; add peaches and toss gently. Cover and let stand for at least 1 hour, or up to overnight in the refrigerator. Drain peaches, reserving juice.

In a small saucepan, combine the cornstarch, allspice or nutmeg, cinnamon and salt; stir in reserved juice. Bring to a boil; cook and stir constantly for a couple of minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently stir in peaches.

Pour the filling into the prepared pie crust. Carefully place the smaller half of the crust on top. Trim, seal and flute edges. Prick a few times with a fork. (Or you can make cutouts with small cookie cutters, make a lattice top, anything you like! Get fancy!

Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly.

Cool on a wire rack. Enjoy!!