DISH RESEARCH · Dessert
fruit pie
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Stephanie Jaworski’s selected peach fruit pie encloses fresh peaches, lemon juice, sugar and quick-cooking tapioca between two butter pastry layers, then bakes until the crust is golden and the juices thicken.
About fruit pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Stephanie Jaworski’s selected fruit pie encloses lightly sweetened fresh peaches between two buttery pastry layers. Lemon juice and quick-cooking tapioca join the peach filling beneath a sugar-finished top crust.
Flour, salt and sugar are processed with cold unsalted butter. Ice water brings the pastry together before it is divided into two discs, wrapped and chilled.
The peaches briefly enter boiling water, then an ice-water bath before their skins and stones are removed. Thick pieces are tossed with lemon juice, sugar, tapioca and salt and left to release their juices.
One pastry disc lines the pan and the other forms the top. The filling is added and dotted with butter; the edges are moistened and crimped, then the top is slit, brushed with cream and sprinkled with sugar.
The pie bakes until deeply golden with thick, bubbling juices. It rests on a wire rack before serving, with vanilla ice cream offered alongside the peach-filled pastry.
Ingredients in fruit pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.