Niagara Peach Pie
This recipe is from the Laura Secord Canadian Cook Book which celebrates the mix of cultures that contribute to Canadian cuisine. This great recipe book combines traditional techniques, flavors, and ingredients from Indigenous, French, British, and other immigrant communities. This represents Canada's multicultural identity and is a significant milestone in Canadian cooking. Niagara peach pie is more than just a delicious dessert. It connects you to the flavors and history of the Niagara region. Dating back to 1780, when peaches were introduced to the area by Peter Secord, the uncle of Laura Secord, who was believed to be the first Loyalist farmer, taking a land grant near Niagara to plant fruit trees. It is also believed that the Count de Boussaye, a French emigrant, might have introduced the fruit itself to this region.
Niagara peach pie captures the natural beauty and abundance of the region with its enticing appearance and rich flavors. The golden crust, perfectly baked to a crispy perfection, represents the majestic Niagara Escarpment and the breathtaking beauty of the iconic Bruce Trail. As each bite is savored, the pie tells a compelling story of bravery and resilience, reminiscent of Laura Secord's legendary journey during the War of 1812. This pie becomes a tangible testament to the strength and tenacity of the region's people, showcasing their indomitable spirit and their deep-rooted culinary traditions. It is a delectable celebration of Canada's diverse flavors and rich history. Whether enjoyed while still warm, accompanied by a generous scoop of handmade vanilla ice cream from Avondale Dairy Bar located in the region since 1955, or savored on its own, this pie promises to take you on a culinary journey that honors the past and delights the senses.
Niagara Peach Pie
By Zosia Culinary Adventures | Date: September 20, 2023
Preparation Time: 1 hr
Baking Time: 50 minutes
Yield: 8 slices
Ingredients for Buttery Pastry for 10-inch pie shell double crust pie:
2 cups pastry flour
225 g cold unsalted butter
3-5 tablespoons ice-cold water
Ingredients for Peach Pie Filling:
2/3 cup granulated sugar
3 to 4 tablespoons of cornstarch or potato starch or arrowroot starch
800-900 g peeled and sliced fresh peaches
2 tablespoons butter
1 tablespoon lemon juice
1 egg mixed with 1 tablespoon of water to make egg wash
Ice cream, icing sugar, whipped cream or yogurt as a garnish
Instructions:
Place the flour in the bowl, add butter and with a pastry blender cut the butter into pea size pieces. Rub the mixture with your fingertips until coarse consistency, making sure to keep the pieces of butter constantly covered with flour.
Don’t press or grind the butter or it can become clumpy.
Add water only until dough clings together. Use plastic scraper to form a dough.
Divide the dough into 2 equal pieces. Wrap each piece in wax paper and chill.
Preheat oven to 450°F 232°C.
Roll out half of dough, line greased 10-inch pie shell with the dough and trim it.
Mix together granulated sugar and starch.
Combine with sliced peaches.
Turn the mixture into the pastry-lined plate.
Dot with butter and sprinkle with lemon juice.
Cover with the top crust. Seal and flute edges and slit or prick top crust. If you have any extra dough left, decorate the pie with designs made by small cookie cutters.
Brush egg wash over the pastry to give a shiny finish and crispy crust.
It's always a good idea to bake pies on a baking sheet. Not only does it make it easier to get the pies in and out of the oven, but a sheet pan will catch any filling that bubbles over.
Bake at 450°F for 15 minutes. Reduce heat to 350°F and bake for 50 to 55 minutes, or until filling is thickened.
Cool on cooling rack at least 2 hours before serving.
Serve dusted with icing sugar, or served with ice cream, fresh whipped cream or plain yogurt!
Enjoy it!
Nutrition Facts per One Serving🧡
Calories 457| Fat 27.7 g\ Saturated Fat 16.9 g\ Cholesterol 90 mg\ Sodium 12 mg\ Total Carbohydrate 50.8 g\ Dietary Fiber 4.6 g| Total Sugars 30.8g\ Protein 5.4 g \ Vitamin D 2 mcg\ Calcium 26 mg\ Iron 1 mg\ Potassium 370 mg|
