Inside the Kitchen- Peach Pie

Peach Pie


Pie CrustIMG_0049

13 oz unsalted butter soften

1/3 cup milk  & 1 tbsp. whole milk room temp

1 large egg yolk, room temp & beaten

1 tsp. sugar

1 tsp. salt

3.5 cup all-purpose flour


  1. Cream butter on low
  2. Add next 4 ingredients (Will look curdled, but that’s okay)
  3. Gradually add flour- DON’T over mix
  4. Put in fridge for at least 4 hours
  5. Before rolling out let sit at room temp for at least 30 minutes


Chef Clyde with Intern Chef and Master Pie Maker Jacquline


10 ripe peaches

1 Lemon, juiced

1 tbsp. almond extract

½  tsp. vanilla extract

½ tsp. cinnamon

½ tsp. cardamom

¼ tsp. nutmeg

2/3 cup flower

1 cup sugar

1/1 tsp. fine sea salt


  1. Peel, cut peaches. Let marinate in bowl with first 7 ingredients
  2. In another bowl, combine flour, sugar, and salt. Whisk to get rid of lumps.
  3. Combine flour mixture into peach mix.
  4. Pour into unbaked pie crust
  5. 400 for 10 minutes
  6. Put on crust guard, bake 350 for 50 minutes.
  7. Let set for at least an hour before serving.


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