Nola Peach Y Recipe
Make Nola Peach Y Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Crust
Topping
Method
Filling Preparation
- 1
Prepare the Filling
In a mixing bowl, combine the sliced peaches, granulated sugar, ground cinnamon, lemon juice, and cornstarch. Toss gently to coat the peaches evenly. Set aside to let the filling macerate while you prepare the crust.
Crust Preparation
- 2
Make the Crust
In a large bowl, mix together the all-purpose flour, granulated sugar, and salt. Add the chilled and diced butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Roll Out the Crust
After chilling, take one disk of dough from the refrigerator and roll it out on a floured surface into a circle about 12 inches in diameter. Transfer the rolled dough to a 9-inch pie dish and trim the edges. Pour the peach filling into the crust.
Topping Preparation
- 4
Prepare the Topping
In a separate bowl, combine the rolled oats, brown sugar, all-purpose flour, and ground cinnamon. Pour in the melted butter and mix until crumbly. Evenly sprinkle this topping over the peach filling in the pie.
Baking
- 5
Bake the Pie
Preheat your oven to 375°F (190°C). Place the pie in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and the peach filling is bubbling. Check the pie halfway through and cover the edges with foil if they start to brown too quickly.
- 6
Cool and Serve
Once baked, remove the pie from the oven and let it cool for at least 15 minutes before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.