Yay for Summer, it’s peach pie time! This is my Mom’s old recipe and if you want to make some one in your life super happy – maybe even so happy they cry – then give this a try!
My Stepdad, Joe, would hover around the kitchen while this pie was baking and then pace around the house restless, waiting for it to set. Many a time it was served hot and messy with a scoop of vanilla ice cream over top because he just couldn’t wait.
My husband Ramin, does the same thing. I’m telling you this is a blue ribbon peach pie recipe! And yes, I’ll explain the “blossom” part (the SECRET ingredient) down below…
So what makes it so much better than the rest? A few things…
The peach is important. If your peaches are mealy and bland then your pie will be as well. I know, so obvious, but it needs to be repeated because there is a bit of effort to prepping peaches and it’s not worth the trouble if the main ingredient isn’t ripe, firm, and sweet-tart.
So bite into one before you blanch and peel and make sure it’s delicious! Or taste test at the farmer’s market before buying – that’s my favorite thing to do!
I always use a yellow variety because the white ones have sweetness overload with not enough acidity and tend to be a little softer. I love those white varieties too, especially for eating fresh, but not for pie.
I make this recipe with quick cooking tapioca but you can also just scratch the cream and tapioca part of this and mix the peaches with 3 tablespoons of cornstarch if you’re in a bind. Sometimes quick cooking tapioca is hard to find in the markets. Do not use regular tapioca – it takes waaaay to long to cook for this recipe. I do prefer quick cooking tapioca over cornstarch for this if you have a choice, the tapioca gives a little creaminess (along with the actual cream) which I love with peaches.
What is the blossom part of this? Orange blossom water! The combination of orange blossom and peach is truly magical. I am a purest when it comes to pie, I don’t often do mixed fruits. I never put raisins in my apple pies. I like blueberry as just blueberry and cherry as just cherry. But, there are exceptions and this is one of them. I strongly believe that peach and orange blossom flavors elevate each other to new foodgasm heights!
Layla and I made the first part of this recipe while Hettie Rose was napping. It’s so fun to have time with my big girl in the kitchen – the original wild child! – we don’t often get ‘just us’ time these days and cooking is one of the ways we get to bond. I love having a food project that we can work on together.
Both Layla and Hettie were gifted their own Japanese Misono kid’s knives with their names engraved by our long time family friends. If you are teaching a LIttle One to use a real knife I would highly suggest these. When I cooked for Le Bernardin in NYC I bought all my knives at Korin and they have an extensive and beautiful collection. In my years of teaching kids cooking, I have used many different knives and I think these are the best. They are perfect for small hands, nicely weighted and they have a rounded tip.
This Peach Blossom pie needs no extra help in the tasty department, but if you want to serve it with a scoop of vanilla or buttermilk ice cream overtop, while it’s still warm, I’m pretty sure you won’t regret it.
For my Flakey Pie Crust Recipe Go Here: Pâte Brisée
Yay for Summer!!! Enjoy!!! Don’t cry about it, just dig in and devour!!!
Ingredients
- 3/4 cup sugar
- 3 1/2 tablespoons quick-cooking tapiaco
- 1 teaspoon vanilla
- 1/2 cup whipping cream
- 6 cups peeled and sliced firm and ripe peaches
- 2 tablespoons orange blossom water
- Unbaked single pastry crust
- Pie Crust:
- 2 1/4 cups all-purpose flour, plus extra for rolling out
- 1/2 teaspoon kosher salt
- 1 cup cold unsalted European style butter, cut into small pieces
- ½ cup ice water (you will NOT use all of this)
Preheat oven to 375˚F and make sure the rack is in the middle or the second lowest to the bottom.
To blanch the peaches and remove their skins: Bring a large pot of water to boil on the stove top. On the bottom of each peach cut an 'X' through the skin as pictured above. This will make it easy to pull the skin off after blanching. In batches, carefully lower the peaches into the boiling water for 30 seconds then remove quickly to an ice bath (fill a large mixing bowl with water and ice). Allow to cool, remove from water, squeeze a lemon over top to prevent discoloration and then peal the skin off.
Slice the peaches into 1/2-inch sections. Place in a mixing bowl. MIx lightly with 2 tablespoons of orange blossom water. Reserve until the tapioca mixture and the pie shell are ready to go...
In a mixing bowl stir together the sugar, quick cooking tapioca, vanilla and cream and let stand for 10 minutes so the tapioca can soften. Meanwhile roll out a single pastry crust and fit a pie tin, flutting or crimping the edges around the dish. Prick the bottom with the tines of a fork. Put the pie shell back in the refrigerator until the tapioca mixture has softened.
Fill the pie pastry with the peaches and pour the tapioca mixture evenly over top. Place pie on a baking sheet and bake until the filling is bubbly and the pie crust is golden, about 45 minutes. When pie is cooked allow to cool for at least 15 minutes before serving!
For the Pie Crust: (this makes a double crust, so freeze half for later use)
If making by hand: In a large mixing bowl, whisk the flour and salt together. Add the cubed cold butter and rub in using your fingertips pressing the two ingredients together, until the texture resembles cornmeal or small peas. Pretend like you are counting money and you'll be amazed at how fast you can do this step. Add 2 tablespoons of water and, using one hand (leaving the other relatively clean and dry), bring the dough together into one ball. Add a little extra water if necessary.
If using a Cuisinart: attach the metal blade, add the flour and salt to the container, and pulse a few times to evenly distribute ingredients. Add the cubes of cold butter and use on-and-off pulses until the mixture resembles small peas. Add 2 tablespoons of ice water and pulse just until the dough comes together into a ball. If necessary add more water.
Turn the dough out onto a clean surface and knead it 3 times until it is pliable and easy to form. You don't want to overwork the dough or it will be tough.
Divide dough into two and flatten into rounds, wrap tightly with saran wrap and chill for at least an hour to allow the gluten to rest. (you can freeze one disk and reserve for another time). When ready to use allow the dough to come up just below room temperature and then roll out to fit tart pan or pie dish. Prick dough with a fork all over the bottom to prevent bubbles.
Pour in pie filling and bake as recipe dictates. Or if blind baking, line the pie shell with aluminum foil and fill with baking beans and bake for fifteen minutes at 350˚F until it is a light golden brown. You do not need a special pie liner for blind baking, foil works fine, and I find that using any dry bean works as well.
SUMMER IS HERE!!!! ENJOY!!!
That looks amazing