I realized today that I hadn’t made one pie this summer, not even ONE! Luckily I had a pile of peaches on my counter and rough puff pastry in my fridge, and so decided to remedy the situation immediately by putting the two together. Peach Puff Pastry Pie was born. While I usually prefer a traditional pie crust, this comes in a very close second. I did make my own puff pastry here, but you can use store bought and save yourself some time.
I have a rather exciting announcement: I’m going to be writing another book! It will be a cookbook about cookies, one of my most favorite subjects. The book will be coming out Fall of 2020, and will be published by Chronicle Books. (And yes, there will be a whole chapter on pan-banging cookies!) So heads up: if you follow me on Instagram, you may start seeing more cookie pictures over there.
A few notes: I used a half recipe of Rough Puff Pastry from my book (page 75) but store bought will work fine. If using store bought, look for a brand that uses real butter. I always use Gala apples in my baking, but if you have another baking apple you love, you can use that instead. I used this 10-inch pan to bake the pie in, but other oven safe pans will work, too (I’ve made this before in a 10-inch skillet). Just make sure your pan is non-reactive. If you use a smaller pan (such as a pie pan) your fruit will stack higher in the pan and may take longer to bake. I love adding peach schnapps to my peach desserts (it gives a nice bump of flavor), but you can omit it if you wish. Just like a “regular” pie, the longer you let it sit to cool, the more the filling will set. You can dive in immediately, but the juices will run pretty thin. I let mine sit 2 hours and then gave in.
If you’ve never peeled peaches before, here is a tutorial on how to.
I do have a few notes on how I make pie here, if you are interested.
1 sheet (1/2 pound) puff pastry (see note), thawed, but still chilled
8 cups (1135g) sliced peaches, ripe but still firm (peeled, pitted, and sliced into 1-inch pieces), 7-8 peaches (see note above for peeling peaches)
1 cup (150g) peeled and grated Gala apple, about 2 small apples (see note)
1/2 cup (100g) granulated sugar, plus 1/4 cup (50g) and 1-2 tablespoons for sprinkling (sanding sugar works for sprinkling, too)
1/4 teaspoon salt
2 tablespoons (29g) unsalted butter, cold
2 tablespoons peach schnapps (optional)
1 teaspoon pure vanilla extract
1/4 cup (28g) cornstarch
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Egg wash (1 egg + 1 teaspoon of water + pinch salt)
Adjust oven racks in the top and bottom thirds of the oven, and place a foil-lined rimmed baking sheet on bottom of the oven to catch any possible drips. Preheat the oven to 350F.
Combine the peaches, apple, 1/2 cup sugar, and salt in a large bowl. Let sit 30-45 minutes at room temperature.
On a lightly floured workspace, unfold the pastry and roll it out into a square one inch larger than your pan (see note for different sized baking pans). Center your baking pan upside down on the pastry and use a paring knife to trace a circle around it. Remove the pan and then remove the extra pastry around the edges. Transfer the pastry circle to a baking sheet lined with parchment paper and let chill for 10 minutes. Take the pastry out of the fridge and create a pattern on the top (I followed Erin’s instructions here), but be careful not to cut through the dough. Return the puff pastry to the refrigerator until ready to use.
Strain the sugary juice from the peaches and apples into a medium saucepan (you should have 1/2 to 3/4 cup of juice). Return the fruit to the large bowl.
Add the remaining 1/4 cup of sugar to the saucepan and bring it to a boil over medium heat. Simmer until reduced to a scant 1/2 cup, 5-6 minutes, shaking the pan occasionally to stir. Remove from the heat and whisk in the butter. Add the peach schnapps and vanilla and stir gently. Set aside to cool slightly.
Sprinkle the cornstarch over the fruit and toss to coat. Add the lemon juice and cinnamon and toss to combine. Pour the peach juice mixture over the fruit and stir gently.
Pour the peaches and all the juices into a 10-inch oven proof baking pan and press into an even layer. Cover the pan with with foil, and bake on the lower rack for 20 minutes.
Remove the puff pastry from the refrigerator and brush with the egg wash, then sprinkle with sugar. Place the baking sheet with the puff pastry on the upper rack in the oven. Bake until the pastry is puffed and golden and the fruit in dish is bubbling, 20-30 minutes (if the puff pastry is browning too quickly, you can tent it with foil). Remove the baking pan from the oven, and then remove the foil from the top. Carefully place the puff pastry circle on top of the peaches and bake 10 minutes more. Let cool at least 15 minutes (see note); serve with ice cream if desired.