Perfect Peach Pie Recipe by Jessica – Blue Pacific Flavors

Joy of cooking peach pie recipe

To remain linked whereas we shelter in place, our staff have been sharing their favourite recipes with one another. We thought it will be enjoyable to share them with you too! Here is a peach cobbler recipe from Jessica Morton. jessica is our sensory & client perception supervisor who experiments with taste each within the lab and at residence.

“I have been cooking from scratch for so long as I can keep in mind,” Jessica shares. “I grew up in the midst of a area with no neighbors, so naturally I might hand around in the kitchen with my mother and watch her cook dinner. I began serving to her bake at a younger age, after which my ardour for taste advanced from there.”

At blue pacific, one in every of our all-time favourite pure fruit flavors is peach! there’s one thing so acquainted and comforting about how the juicy, creamy, delicate notes of a ripe yellow peach marry its clean acidity and honeyed sweetness. a flaky pie crust is likely one of the finest canvases for exhibiting off peach taste (apart from biting right into a freshly picked natural peach). bake it and see!

jessica’s peach cobbler

recipe credit score: pleasure of cooking (rombauer, becker, & becker 1997)


  • 1 double-crust puff pastry (recipe beneath)
  • 2 luggage (12 oz.) frozen sliced ​​peaches
  • 3/4 c. sugar
  • 3 tbsp. corn starch
  • 3 tbsp. recent lemon juice
  • 1/2 tsp. cinnamon
  • 1/8 tsp. salt
  • 3 tbsp. chilly unsalted butter
  • 2 tbsp. milk
  • 2 tsp. sugar (to sprinkle on the bottom)
  • directions:

    Place the frozen peaches in a medium mixing bowl. add sugar, cornstarch, lemon juice, cinnamon, and salt. stir to mix. let thaw at room temperature for 1 hour, stirring often.

    Transfer the oven rack to the underside third of the oven and preheat oven to 425°f. Grease a 9-inch glass pie plate. On a frivolously floured floor and utilizing a floured picket rolling pin, roll half of the dough right into a 13-inch spherical. gently place in backside of pie plate. trim any extra dough from the perimeters, leaving sufficient overhang to fold over with the highest layer of dough.

    Utilizing a spoon, spoon the peach combination evenly into the pie pan. lower chilly butter into small pea-sized items and drizzle over floor of peaches. reserve.

    Roll out the opposite half of the dough right into a 13-inch spherical. place gently on pie plate. flip edges of prime crust over overhanging edges of backside crust to seal.

    utilizing two index fingers of 1 hand and the index knuckle of the opposite, create ridges (creases) each half inch across the cake by pinching the sting of the dough round your knuckle (working from the within out, as it’s best to in your knuckle). it ought to level away from the within of the cake.)

    paint the floor of the cake with milk and sprinkle with the remaining two teaspoons of sugar. switch the cake to the preheated oven and bake for half-hour. Slide a baking sheet below the pie, cut back the warmth to 350°F, and bake an extra half-hour or till the crust is golden brown and the juices within the pie are effervescent. take away from oven and funky for no less than half-hour on a wire rack earlier than serving.

    Peach cobbler is finest eaten heat from the oven the day it is made, however it’ll be simply nearly as good the following day saved at room temperature…if there’s any left over!

    yield: 1 (9-inch) cake

    puff pastry


    • 2 1/2 c. all goal flour
    • 1 tbsp. powdered sugar
    • 1 tsp. salt
    • 1 c. stable shortening (chilled within the freezer for no less than 1 hour)
    • 1/3 c. + 1 tablespoon ice water
    • directions:

      Mix flour, sugar, and salt within the bowl of the meals processor and mix for 10 seconds. lower shortening into 1/2-inch items and unfold evenly over prime of dry substances. pulse in very brief 1-2 second bursts till fats is evenly lower into pea-sized items.

      With the machine off, drizzle the ice water evenly excessive of the dry substances. pulse till no dry patches stay and the dough begins to clump into small balls. add 1-2 extra tablespoons of ice water if wanted. don’t combine the dough a lot that it varieties a full ball within the mixer, go away it just a little free. Collect the dough in your fingers and gently type into two equal-sized discs. wrap in plastic wrap and chill within the fridge for no less than 1 hour earlier than rolling.

      Yield: puff pastry for 1 (9-inch) double crust tart or 2 (9-inch) single crust tarts

      jessica’s mother, marianne morton (and her canine timmy!) with one in every of her lovely handmade peach pies

      everybody, together with mila! – she loves peach cobbler recent out of the oven.

See more  Brats and Tots (Bratwurst Nachos Recipe) - Bonappeteach

Related Articles

Back to top button