Yara's Oven Delighs: Whisking up Delights

 As the sun-kissed days of summer roll in, there’s no better way to celebrate the season than with a slice of homemade peach pie. This timeless dessert combines the sweetness of ripe peaches with the comforting warmth of a flaky, golden crust. Whether you’re an experienced baker or a novice in the kitchen, this peach pie recipe is sure to become a family favorite.

Serving Size: 1 slice (1/8th of the pie)

Calories per Serving: Approximately 300-350 calories

Nutritional Approximations per Serving:

• Total Fat: 10-15g
• Saturated Fat: 3-6g
• Cholesterol: 0-10mg
• Sodium: 100-200mg
• Total Carbohydrates: 50-60g
• Dietary Fiber: 2-4g
• Sugars: 30-40g
• Protein: 2-4g

Ingredients: For the Pie Crust:

• 4 cups all-purpose flour (500 g), plus for rolling
• 1 teaspoon salt
• 1 1/2 cups unsalted butter, cold and cubed (340 g)
• 6 or less tablespoons of ice water

For the peach filling,

• 8 ripe peaches, peeled, pitted, and sliced
• 1 cup granulated sugar or 1/2 cup granulated sugar and 1/4 cup brown sugar
• 1/4 cup cornstarch (30 g)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons of lemon juice

Instructions:

1. Prepare the pie crust: In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two equal portions, form them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Peach Filling: In a separate bowl, gently toss the sliced peaches with sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice. Let the mixture sit for about 15 minutes to allow the flavors to meld.
3. Roll Out the Crust: Preheat your oven to 425°F (220°C). On a floured surface, roll out one of the chilled pie crust discs to fit a 9-inch pie pan. Place the rolled-out crust into the pan.
4. Add the Peach Filling: Pour the peach filling into the prepared pie crust after it gets cold.
5. Create the Top Crust: Roll out the second disc of pie crust and place it over the peaches. Trim any excess crust, then crimp the edges to seal the pie.
6. Ventilation: Make a few small slits in the top crust to allow steam to escape during baking.
7. Bake: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45–55 minutes, or until the crust is golden brown and the filling is bubbling.
8. Cool and Serve: Allow the peach pie to cool on a wire rack for at least two hours before serving. Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

There you have it—a mouthwatering homemade peach pie that captures the essence of summer in every bite. Share this delightful dessert with loved ones and savor the flavors of the season. Happy baking!