THE ULTIMATE PEACH PIE

FOOD

BLUEBERRY CLASSICS | GRILLED FAVES | TASTE OF ITALY | NO-BAKE TREATS

PHOTOGRAPHY, JEFF COULSON. FOOD STYLING, NOAH WITENOFF. PROP STYLING, SABRINA LINN. PROPS, CRATE & BARREL

THE ULTIMATE Peach Pie

Fresh peaches at the market are a sure sign that summer is here. And there’s no better way to celebrate than with our Ultimate Peach Pie. A hint of vanilla in the filling brings out the best in the peaches, and a sprinkling of cornmeal in the flaky pastry adds a satisfying crunch. Be sure to bake the pie on a baking sheet to catch any juices that spill over.

BY RHEANNA KISH & THE TEST KITCHEN

Hands-on time: 35 minutes | Total time: 2½ hours | Makes: 8 servings

6 cups sliced pitted peeled firm ripe peaches ¾ cup granulated sugar ¼ cup all-purpose flour 1 tbsp lemon juice 1 tsp vanilla 1 egg yolk 2 tsp coarse sugar (optional)

Pastry:

2 cups all-purpose flour 3 tbsp cornmeal ½ tsp salt ½ cup cold butter, cubed ½ cup cold lard, cubed ¼ cup ice water (approx) 3 tbsp sour cream

“Peaches are my favourite summer fruit, and I adore them just as they are. But baked in a pie with a hint of vanilla and a subtle cornmeal crunch, they become a sublime summer dessert.”

–RHEANNA KISH, SENIOR FOOD SPECIALIST

HOW-TO VIDEO

Visit canadianliving.com/ pietips

How to Make It

Pastry: In large bowl, whisk together flour, cornmeal and salt. Using pastry blender, cut in butter and lard until mixture resembles fine crumbs. Whisk ice water with sour cream; drizzle over flour mixture, stirring briskly with fork to form ragged dough and adding more ice water, 1 tbsp at a time, until dough comes together. Divide pastry in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Makeahead: Refrigerate for up to 3 days.) In bowl, combine peaches, granulated sugar, flour, lemon juice and vanilla; set aside. On lightly floured work surface, roll out 1 of the pastry discs to generous ⅛-inch (3 mm) thickness; fit pastry into 9-inch (23 cm) pie plate. Trim to fit, leaving ¾-inch (2 cm) overhang; flute rim. Spoon in peach mixture. Roll out remaining pastry disc to scant ⅛-inch (3 mm) thickness. Using 2½-inch (6 cm) round pastry cutter, cut out about 24 circles, rerolling scraps as necessary. Cover peach mixture with circles, using about 15 for outer ring, about 8 for inner ring and 1 in centre, overlapping slightly. Whisk egg yolk with 2 tsp water; brush over circles and rim. Sprinkle with coarse sugar (if using). Bake on rimmed baking sheet on bottom rack of 425°F (220°C) oven for 20 minutes.

Reduce heat to 350°F (180°C); bake until bottom is golden brown, peaches are tender and juice is thick and bubbly, 60 to 70 minutes. Let cool on rack.

PER SERVING: about 385 cal, 5 g pro, 19 g total fat (9 g sat. fat), 52 g carb (3 g dietary fibre, 30 g sugar), 43 mg chol, 158 mg sodium, 285 mg potassium. % RDI: 2% calcium, 11% iron, 11% vit A, 10% vit C, 20% folate.

FROM THE TEST KITCHEN TIP Want to make this pie year-round? Simply use 5 cups thawed frozen peach slices, drained and patted dry (about 8 cups frozen), and increase flour in filling to ⅓ cup.