Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- Line baking pans with parchment paper for easy removal and cleanup.
- Chill dessert dough for at least 30 minutes before shaping to make it easier to handle.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Peach Pie
Juicy peach pie with a golden, flaky lattice crust — sweet summer peaches baked with cinnamon in a buttery pastry shell.
Instructions
- Separate the liquid concentrate from the sliced peaches.
- Combine the flour, sugar, nutmeg, salt, and cinnamon in a small bowl. Mix well.
- On a large bowl, combine the sliced peaches and lime juice. Gently toss to mix.
- Preheat oven to 400 degrees Fahrenheit.
- Gradually add the flour mixture to the peaches while gradually tossing. Continue to toss until all the ingredients are well incorporated.
- Arrange the pastry dough in a 9” round pie pan.
- Brush some egg whites over the pie pan.
- Blind bake the pastry dough by placing it in the oven for 10 minutes.
- Take off the crust from the oven and then let the temperature drop.
- Arrange the peaches over the crust. Cover with the second pastry dough. Make sure that the edges are sealed.
- Brush the remaining egg whites over the pastry dough. Create holes for the steam to escape using a fork.
- Reduce the heat to 350 degrees Fahrenheit. Bake for 35 minutes.
- Remove from the oven. Let the temp drop to room temperature and then chill in the fridge for at least 1 hour.
- Serve.
Kitchen Tools We Recommend
Cook Peach Pie the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- Line baking pans with parchment paper for easy removal and cleanup.
- Chill dessert dough for at least 30 minutes before shaping to make it easier to handle.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment