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  • Writer's pictureCeline

Peach Pie

Barefoot Contessa

These cookies are crispy on the outside and fudgy in the middle. The brown butter really elevates the cookies and enhances the depth of flavour. They are definitely a crowd pleaser!


Pie Crust

  • 170g

  • Butter (cold)

  • 3 cups

  • Flour

  • 1 tsp.

  • Salt

  • 1 tbsp.

  • Sugar

  • 1/3 cup (34g)

  • Vegetable shortening

  • ½ cup

  • Ice water

Pie filling

  • 6 ripe peaches

  • ¼ cup

  • Blackberries

  • ½ cup

  • Sugar

  • 2 tbsp.

  • Cornstarch

  • ½ tsp

  • Orange/lemon zest

  • ¼ cup

  • Orange/lemon juice

  • 1

  • Egg (beaten with 1 tbsp water)


Put the peaches in boiling water (1-2 mins) until skin can be peeled off easily. Cut one peach into small cubes, and the others into wedges.

Heat up the sugar, cornstarch, juice and zest in a pan. Whisk until boiling. Add in the cubed peaches, heat until boiling and simmer for 2-3 mins. Add in the rest of the peaches. If too liquid, add in some flour (1-3 tbsp).

For the pie crust, dice the butter and shortening then put back into the fridge.

Place the flour, salt and sugar in a food processor and pulse to mix.

Add the butter and shortening.

Pulse about 8-12 times, until the butter is the size of peas.

While the processor is running, add in the ice water then pulse a few times until ball is formed.

Roll into ball on flour surface and leave in the fridge for 30 mins.

Heat the oven to 190c.

Cut half the dough and roll into circle. Fit into the lightly greased pan. Add in the filling.

Make a lattice design on top with the other half of the dough.

Brush with egg wash and sugar and bake in oven for 45 mins – 1 hour.

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