It’s the classic American diner dessert but the humble peach pie has never found too much favour on these shores. However, we may see a spike of kitchen activity after you check out new movie Labor Day.
Based on the 2009 novel by Joyce Maynard, the film stars Kate Winslet and Josh Brolin and will hit cinemas later this month. One key scene in the book and film features a peach pie and a recipe passed down from generation to generation, during an afternoon that will impact everyone there in ways they can’t comprehend at the time.
Check out the film in cinemas on Friday the 21st, then perfect your own peach pie with this tasty recipe!
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Ingredients: Crust
- 450g all-purpose flour
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 110g cold unsalted butter
- 110g cold solid lard
- Ice water
Ingredients: Filling
- 8 large, ripe, firm peaches
- 170g sugar
- 1 1/2 tablespoons fresh lemon juice
- 50g all-purpose flour
- 1 1/2 tablespoons unsalted butter, thinly sliced
- Egg wash made with 1 egg yolk mixed with 2 tablespoons water
Method
Using a food processor if possible, pulse the flour, sugar and salt. Add the butter and lard, then continue to pulse until the ingredients combine. Sprinkle some of the iced water on top. Add gradually and sparingly, mixing with a fork until a crumbly dough forms. Turn out on to a board or work surface and knead just until the dough comes together. Don’t handle the dough for any longer than is absolutely necessary, and make sure your hands are cold while you work. Cut the kneaded dough in half, cover in cling film and leave in the fridge, overnight if possible but for at least one hour.
Lightly cover your working surface in flour. Roll each section of the dough into a disc of 12 inches in diameter. Place one in the base of a shallow 9 inch dish, and move the other onto a sheet of greaseproof paper. Place both of the rolled-out dough rounds back in the fridge.
Next, preheat your oven to 200°. Bring a large saucepan of water to a boil and fill another large bowl with ice water. Cut an ‘x’ in the skin on the peaches. Blanch the fruit in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into wedges. Add to a large bowl, then add the sugar, lemon juice and flour. Toss well and let stand for 5 minutes.
Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
Transfer the pie to the oven. Bake for 30 minutes. Reduce the oven temperature to 190°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely.
