High Altitude Peach Pie
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
A golden, flaky crust filled with sun-ripened peaches that melt into a sweet, tangy symphony of summer flavors
Yield: 8
Equipment
- 1 9 inch pie backing dish
- 1 large mixing bowl
Ingredients
- 2 Prepared Pie Crusts
Peach Pie Filling
- 6 cups Fresh peaches peeled & cut into 1 inch pieces
- 1 tbsp lemon juice
- ⅓ cup all purpose flour
- ⅔ cup white sugar
- ¼ tsp salt
- ½ tsp cinnamon ground
- 1 ½ tsp vanilla extract
Egg Wash
- 1 egg beaten
- 1 tbsp milk
Instructions
- PREHEAT OVEN TO 425 ℉
- PREPARE BOTTOM CRUST - place the bottom crust into pie baking dish then return to refrigerator
- PEEL PEACHES, REMOVE PITS, SLICE INTO CHUNKS - cut peaches into 1 inch square pieces
- MIX TOGETHER PEACH PIE FILLING - gently mix together all the pie filling ingredients and pour into prepared pie crust
- ADD LATTICE PIE CRUST TO TOP - roll out second pie crust, cut into 1/2 inch strips, and weave lattice across the top of pie filling. Seal edges of pie crust.
- BAKE - bake at 425 ℉ for 20 minutes then decrease temperature to 375 ℉. Continue to bake for 60-70 minutes. Cover edge of pie crust with foil or shield if becoming to dark.
- COOL COMPLETELY - allow the pie to cool completely for a perfectly set peach pie
Notes
Tips for a successful Peach Pie:
- SOFT NOT MUSHY PEACHES - soft, ripe peaches provide the best flavor and texture for a peach pie. Mushy peaches will make a mushy peach pie.
- BLANCH PEACHES - place whole peach in boiling water for 1 minute then remove with slotted spoon, place immediately into ice cold water, then easily peel peach skin off.
- BAKING SHEET BELOW - add a baking sheet with foil below the pie to catch any pie filling that overflows. This will make clean up so much easier.
- COOL COMPLETLEY - warm peach pie sounds AMAZING but trying to get slices of pie out will be a disaster. Let the peach pie cool completely for a perfectly set up peach pie.
- MOVE OVEN RACK - move the oven rack to the lower 1/3 position in your oven. This will allow the bottom pie crust to crisp up and prevent a soggy bottom pie.
- INTERNAL TEMP - most recipes state a peach pie filling will reach 200 degrees when it is finished. But at 8,000 ft elevation the boiling point is much lower which means the pie will be done with the internal temperature of the filling is 175 degrees.
- BUBBLING PIE FILLING - the pie filling will start to bubble all over (including the center) when the pie is done.
- MAKE AHEAD - this pie is great for making 1 day in advance and store in the refrigerator. This will allow the filling to set overnight, resulting in a perfect slice of peach pie.