This Niagara-inspired Ontario pie puts ripe local peaches under a single, crisp butter-pastry lid. The measured filling follows a community recipe preserved by St. Catharines Museum; the recipe is one regional home version, not a claim that there is only one Niagara peach pie.
This Niagara-inspired Ontario pie puts ripe local peaches under a single, crisp butter-pastry lid. The measured filling follows a community recipe preserved by St. Catharines Museum; the recipe is one regional home version, not a claim that there is only one Niagara peach pie.
Step 1Whisk the flour and pastry salt in a large bowl. Cut in the cold butter until flat, pea-size pieces remain. Sprinkle in 45 mL ice water and toss with a fork; add more 5 mL at a time only until the dough presses together. Do not taste raw dough. Shape into a disc, wrap and chill for 30 minutes. Wash your hands after handling flour or dough, and wash the bowl, tools and work surface with hot soapy water.
Step 2Rinse the peaches under cool running water. For easier peeling, dip each in boiling water for 30–60 seconds, then transfer to cold water. Peel, halve, pit and slice; toss with lemon juice as you work.
Step 3Heat the oven to 220°C. Place a rimmed baking sheet on the lower rack to catch drips. Stir the sugar, cornstarch, filling salt and cinnamon together, then toss through the peaches until coated.
Step 4Turn the peaches and their juices into a 23 cm pie plate and spread evenly. Dot with the filling butter.
Step 5On a lightly floured surface, roll the chilled dough into a circle about 3 mm thick and wide enough to cover the plate. Lay it over the fruit, press the edge firmly over the rim to seal, trim the excess and cut 4–5 vents in the centre.
Step 6Set the pie plate on the hot baking sheet. Bake at 220°C for 45–55 minutes, until the pastry is deeply golden and thick peach juices bubble through the vents. Loosely cover with foil if it browns too quickly. Cool on a wire rack for at least 3 hours so the filling sets.
Step 7Slice and serve at room temperature. Cool leftovers promptly in a clean shallow container and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days or freeze; reheat to 74°C if serving warm.
The pie needs at least 3 hours to cool and set, so bake it well ahead. Refrigerate ripe peaches until you are ready to bake; use very ripe fruit promptly. For an out-of-season option, thaw unsweetened frozen peach slices and drain them well. Refrigerate leftover pie within 2 hours at 4°C or colder; use within 2–3 days or freeze. Reheat a slice to 74°C if desired. Discard pie that has stayed at room temperature for more than 2 hours.
Rounded estimate for one of 8 slices, calculated from the stated ingredient weights using average Canadian Nutrient File food-composition values. Peach size, flour absorption and product composition vary; rolling flour is excluded. This is not laboratory analysis or package-label data.
Contains wheat (gluten) and milk from butter. No egg is used. Check ingredient packaging for cross-contact information if needed.
Yes. Thaw unsweetened slices completely and drain them well before mixing with the filling. Bake until the juices bubble through the vents; it may take a little longer.
