Add in the melted butter and stir it together with a fork to make a crumbly mixture. In a small bowl whisk together the flour, sugar, salt, and cinnamon. While the peaches are draining, make the streusel. The streuselĭrain the canned peaches in a colander and let them drip for at least 10 minutes. Continue this all around the dough edges. To flute, push an index finger from one hand into the dough edge in between the thumb and index finger of the opposite hand. Roll the overhanging dough under the edge to make a thick border. Drape it over a pie plate, leaving an overhang. Once chilled, roll it on a lightly floured surface into a 12-inch circle. Chill it in the fridge for at least 2 hours (or up to 2 days). Wrap the dough disc up tightly using compostable plastic wrap, or beeswax wrap. Once finished rolling, use your cupped hands to gently shape the dough into a flat disc. Turn the dough a quarter turn and repeat this process twice more. Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over top to make a pamphlet shape. On a lightly floured work surface, using a rolling pin, roll the dough into a rough 6x10inch/15x25cm rectangle. If the dough is crumbly, add a bit more water. It should hold together easily when pressed but not be sticky. Add any extra water in slowly, a tablespoon at a time. Pulse the food processor or use your hands to combine the dough and add in as much chilled water as needed. Drizzle it in slowly, about a tablespoon worth at a time. Pour the lemon juice or vinegar over the dough and some of the ice-cold water. If the butter is melting at any point, place the bowl in the refrigerator. The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix. Pulse the food processor, or use a pastry cutter or your fingers to cut the butter into small pieces into the flour. To a large mixing bowl or bowl of a food processor, add the flour, white sugar, and salt and mix them together with a fork or spatula. Step-by-step instructions The pastryīegin by chopping cold butter into small cubes. The crunchy topping adds great contrast to the soft peach filling. It's generously spread over the filling and baked until crunchy. Streusel is a crumbly topping made of flour, butter, brown sugar, and a touch of cinnamon. This homemade peach pie recipe has a bottom crust but no top crust, as the top of the pie is a layer of streusel. This recipe uses three 15oz cans of peaches (3 x 410g can of peaches.) The streusel topping The canned peaches are drained from their juices in the can and left to drain for at least 10 minutes to remove the liquid.Ī little lemon, cinnamon, vanilla paste, and salt enhance the natural flavor of the peach. Peach pie filling with canned peachesĬanned peaches are made of ripe peaches, usually picked at their prime so that means their flavor is the best! This helps to create those flaky layers without overworking. This is done by rolling out and folding the dough into thirds, then repeating this step twice more. Instead, laminate the dough, similar to how you would make puff pastry or biscuits. If you knead or work the pastry dough too much it becomes tough and chewy. The key to flaky pastry is to keep everything nice and cold and not overwork the dough.
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