Fresh Peach Pie Delight

Step 1: Prepare the Pastry

1. Gather Your Ingredients:

   • Ensure you have 300g plain flour, 200g cold salted butter (cut into cubes), 1 tsp white wine vinegar, and 1 beaten egg on hand.

2. Combine the Flour and Butter:

   • In a large mixing bowl, add the plain flour. Toss in the cold salted butter cubes.

3. Mix the Butter into the Flour:

   • Using two forks, gently mix the butter into the flour. You’re aiming for medium-sized lumps of butter coated in flour. The butter should remain somewhat intact to create a flaky texture once baked.

4. Add Vinegar and Water:

   • Stir in 1 tsp of white wine vinegar. This helps to tenderize the dough.
   • Gradually add 120ml of ice-cold water, one tablespoon at a time, mixing well after each addition. You want to reach a shaggy, somewhat crumbly consistency.

Step 2: Shape the Dough

1. Turn Out the Dough:

   • Transfer the shaggy dough onto a clean, lightly floured surface.

2. Knead and Fold:

   • Gently fold the dough over onto itself a few times. Aim for a smooth and pliable dough, but avoid overworking it.

3. Adjust Consistency:

   • If the dough feels dry, dampen your hands lightly and continue to fold. If it's too sticky, sprinkle a little extra flour on the surface and fold until manageable.

4. Divide and Chill:

   • Divide the dough into two equal pieces and flatten each into a disc shape. This will help with rolling later.
   • Wrap each disc in plastic wrap and refrigerate for at least 2 hours or overnight. This resting period allows the gluten to relax, making the dough easier to roll out.

Step 3: Prepare the Filling

1. Gather Filling Ingredients:

   • You’ll need 1.2kg of peaches (peeled, pitted, and chopped), 150g of light brown soft sugar, 60g of plain flour, the juice of 1 lemon, and a 20g piece of ginger (peeled and sliced).

2. Mix the Filling:

   • In a large bowl, combine the chopped peaches, light brown soft sugar, plain flour, lemon juice, and sliced ginger.
   • Toss gently to coat the peaches evenly, ensuring the sugar and flour are well distributed. Let the mixture sit for a few minutes to allow the juices to mingle.

Step 4: Roll Out the Pastry

1. Preheat the Oven:

   • Preheat your oven to 220°C (200°C fan/gas mark 7).

2. Roll Out the Pastry:

   • On a lightly floured surface, take one chilled pastry disc and roll it out into a 30cm circle. Aim for an even thickness of about 3-5mm.

3. Line the Pie Dish:

   • Carefully transfer the rolled-out pastry to a 23cm pie dish. Gently press the pastry into the edges, making sure it fits snugly. Trim any excess pastry hanging over the edges for a clean finish.

Step 5: Create the Lattice Top

1. Roll Out the Second Pastry Disc:

   • Roll out the second pastry disc into another 30cm circle. Use a pizza cutter or sharp knife to cut it into 12 strips, each 2.5cm wide.

2. Weave the Lattice:

   • On a clean surface or a piece of baking parchment, arrange six strips vertically, leaving space between each.
   • Partially fold back every other vertical strip, then lay one of the remaining strips horizontally across the top.
   • Unfold the folded strips back over this horizontal strip to secure it. Continue this weaving pattern, alternating which vertical strips are folded down each time.

Step 6: Assemble the Pie

1. Fill the Pastry Case:

   • Pour the prepared peach filling into the lined pie crust, spreading it evenly to ensure even baking.

2. Prepare for Lattice Top:

   • Brush the edge of the pie crust with the beaten egg. This will help the lattice adhere to the bottom crust and add a golden color when baked.

3. Top with Lattice:

   • Carefully place the woven lattice over the peach filling, pressing down gently around the edges to seal. Ensure the lattice is evenly spaced and covers the filling.

4. Crimp the Edges:

   • Use a fork to crimp the edges of the pie, creating a decorative border while sealing the lattice to the bottom crust.

5. Final Touches:

   • Brush the remaining beaten egg over the lattice for a shiny finish.
   • Sprinkle generously with demerara sugar to add sweetness and a crunchy texture.

Step 7: Bake the Pie

1. Initial Baking:

   • Place the pie in the preheated oven and bake at 220°C (200°C fan/gas mark 7) for 30 minutes. This helps to set the crust and create a golden color.

2. Lower the Temperature:

   • After 30 minutes, reduce the oven temperature to 200°C (180°C fan/gas mark 6). Continue baking for an additional 45 minutes. If the top starts to darken too much, loosely cover it with aluminum foil to prevent burning.

3. Cool:

   • Once baked, remove the pie from the oven and let it cool for 1 hour. This cooling time allows the juices to set, making it easier to slice.

Serving Suggestions

• Serve Warm or at Room Temperature: Enjoy your pie as is, or with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
• Storage: If you have leftovers, store them covered at room temperature for up to two days, or refrigerate for longer freshness.

Enjoy!

Your Fresh Peach Pie Delight is now ready to be enjoyed! This dish captures the essence of summer with its juicy peach filling and flaky crust, perfect for any occasion.