Delaware · Dessert
Delaware Peach Pie
- Intermediate
- 1 h 30 m
- roughly 2 of 4 for cost
- Vegetarian
Leads with toasted, nutty warmth throughout, richness that coats and comforts, fading in warm spice.
Ingredients
- Pastry for a double-crust 23cm pie
- 1.2kg ripe peaches, peeled and sliced
- 150g sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1/4 tsp almond extract
- Pinch of salt
- 1 tbsp butter
- 1 egg, beaten
The skills inside
Blanching & shockingEgg wash & the baker’s shine
The words inside
Allergen screen
Found: gluten · dairy · egg · nuts
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Drop the peaches in boiling water 30 seconds and into ice water; the skins slip off.
- Toss with sugar, cornstarch, lemon, cinnamon, almond extract, and salt. Rest 15 min. 15 min
- Fill the lined pie plate and dot with butter.
- Lay a lattice, brush with egg, and dust with sugar.
- Bake at 220C for 20 min, then 190C for 40 min until the juices bubble thickly. Cool 4 hours. 20 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the techniques it exercises: checked at the pan, while there is still something to be done about it.
Egg wash & the baker’s shine 34 recipes
- Applied thin and even over every surface that will show, with no bare patches and no ridges or brush lines standing in it.
- Nothing pooled: no wash run down into the seams, collected in the corners, or welded to the tray around the base.
- It has not glued shut what needs to move: layers, scores, and cut edges are still free to open in the heat.
- Baked, the finish is even and glossy across the whole piece and deep gold rather than patchy, with no darker bands where the wash sat heavy.
- The shine is on the outside only: nothing inside the piece tastes of egg.
Where it goes wrong The wash went on heavy and ran into the scores and down to the tray, so the piece baked sealed along its seams, browned unevenly, and carries dark rubbery ridges where the egg collected.
Blanching & shocking 76 recipes
- A large volume at a hard rolling boil, and enough of it that adding the food barely interrupts it; a pot that goes quiet has started stewing rather than blanching.
- Timed rather than watched, and short. This is an interruption in the cooking of something, not the cooking of it.
- The ice bath was made and standing beside the pot BEFORE anything went into the water, not started once the timer went off.
- It went straight into the ice water, fully submerged, and stayed until cold at the centre: a piece still warm inside is still cooking, and the arrest has not happened yet.
- Drained and dried afterwards rather than left sitting in water, so it does not carry that water into whatever it meets next.
Where it goes wrong The ice bath was not ready, so the food sat draining in a colander while its own residual heat carried on cooking it. By the time it cooled it was a stage past where it was pulled, and exact arrest is the entire reason for blanching rather than simply boiling.
At the Table
- The Pour
- Moscato d’Asti
- Also Right
- Late-harvest Riesling
- From the Taps
- Witbier
- Zero-Proof
- Sparkling elderflower
Citrus desserts need a wine sweeter than they are, with acid enough to keep up: light, frothy, and low-proof wins.
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