Nothing says comfort and celebration quite like a warm slice of homemade peach pie. This classic dessert, bursting with the sweet, juicy flavor of ripe peaches, is the perfect centerpiece for any gathering, especially Mother's Day. The aroma alone is enough to transport you to a sun-drenched orchard, promising a taste of summer's bounty. Whether you're a seasoned baker or a kitchen novice, this recipe is designed to guide you through creating a truly delightful peach pie from start to finish, resulting in a dessert your family will rave about.
This recipe emphasizes simplicity and deliciousness, focusing on highlighting the natural sweetness of the peaches without overwhelming them with excessive spices. Forget complicated techniques and frustrating failures; we'll walk you through each step with clear instructions and helpful tips. Ready to bake a pie that will impress? Let's get started with the step-by-step guide below.
Tools Needed
- Blender
- Microwave or double boiler
- Pie mold
- Plastic wrap
- Mixing bowl
Ingredients
- Maria cookies or vanilla cookies: 2 packages
- Peaches in syrup (halves): 820g can
- Evaporated milk: 220-250ml
- Half cream: 245g
- Condensed milk: 375g can
- Unsalted butter: 180g
- Cream cheese: 190g package
- Unflavored gelatin: 3 tablespoons (or 5 envelopes)
- Water: ½ cup (room temperature) + 1 quart (room temperature)
Step-by-Step Instructions
Step 1. Make the Crust and Chill
- Crush Maria cookies into powder using a blender or by hand.
- Mix crushed cookies with softened butter.
- Press cookie mixture into the bottom and up the sides of a plastic-lined pie mold. Freeze for at least 30 minutes.
Step 2. Prepare and Pour the Peach Filling
- Sprinkle gelatin in water and let it bloom.
- Blend half of the peaches in syrup with condensed milk, evaporated milk, cream cheese, and half cream. Heat bloomed gelatin until liquid and add to the mixture.
- Pour the blended peach mixture into the prepared pie crust. Refrigerate until set.
Step 3. Decorate the Pie
- Slice remaining peaches thinly into moon shapes for decoration.
- Arrange peach slices decoratively on top of the set pie.
Step 4. Glaze and Chill
- Prepare a glaze with peach syrup and gelatin; brush over the peaches to prevent drying.
- Refrigerate until the gelatin sets completely.
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Tips
- Ensure the plastic wrap in the pie mold is well-covered to the bottom for easy unmolding.
- Use two cans of peaches if your can is too small.
- Make thin peach slices for easier bending and arrangement.
- Rinse cherries to avoid staining the dessert.
- Use the leftover peach mixture to create individual smaller desserts.
Nutrition
- N/A
FAQs
1. Can I use frozen peaches instead of fresh?
Yes! Make sure to thaw them completely and drain off any excess liquid before using. You may need to add a tablespoon or two of cornstarch to help thicken the filling.
2. What kind of crust should I use?
You can use either a homemade or store-bought pie crust. Both work well! If using store-bought, let it soften slightly before using.
3. How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling is bubbling. The center should be set, but might still jiggle slightly.
So there you have it – a delicious and surprisingly easy peach pie, perfect for showing Mom (or anyone!) some love this Mother's Day. The sweet aroma and satisfying taste will make this a dessert to remember. Enjoy every last, perfectly peachy bite!