Bourgeois Chef™ Meals & Delights

Baked French Onion Soup
The German Weisswurst
Select Fresh
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A Gourmet Grilled Cheese
Shrimp Tempura
The Spurtle
The King of Brats
Christoph's™ Beef Stroganoff
The Lady Bug
The Dagwood
A Polish Caraway Seed & Dumpling Soup
Key Lime Pie
Wiener Schnitzel
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Christoph's™ Open Peach Pie

Servings: 8 to 10 Pieces — However you slice the pie.

peach pie 01XImage may be subject to copyright. Credit via Taste of Home




     I have always liked a good, homemade pie. Especially, it can be apple, cherry, blueberry, kiwi or mango. It took a while, but I now make a damn good flaky crust. Sometimes it will be a 60/40 ratio of butter and Crisco, respectfully. But I still prefer a 100% butter for best flavor.

     My oldest daughter lives in Florida and I'm in the Midwest. She likes to bake, so for a recent Christmas present I got her The Pie and Pastry Bible, by Rose Levy Beranbaum ― an internationally known and awarded guru.  She, in turn, gave a copy to her sister, also here in the Midwest. So, at her suggestion, I purchased a copy and we now alternatively pick one of the recipes to make every month. We send pictures back and forth, discuss our success or mishaps and, of course, most importantly, express opinions regarding how it tastes.

     The recipe below is a modification from The Pie and Pastry Bible, and we all enjoyed the outcome. Thank you Rose Beranbaum.




IngredientsFor the Dough

  • 128 gr. (9 tblsp.) butter ― unsalted
  • 214 gr. (7.5 oz.) pastry or all-purpose flour
  • 1/4 tsp. salt
  • 1/8 tsp. baking powder
  • 60 gr. (4 tblsp.) water ― ice cold
  • 7 gr. (1-1/2 tsp.) apple cider vinegar

Ingredients Peach Filling

  • 1000 gr. (5 to 6 peaches)
  • 1 tblsp. lemon juice ― fresh1
  • 120 gr. (1/2 cup) sugar ― granulated, white
  • 1/8 tsp. salt
  • 5 gr. (4 tsp.) cornstarch
  • 1 tsp. almond extract ― pure


1 Not having lemon juice, I often use Key Lime.

peach pie 02Image may be subject to copyright. Credit via Learn to Preserve.


A good whisky or cognac is not part of the recipe. But, why not?

Check out what Brook Hurst Stephens is doing at her website Learn to Preserve.





  • This recipe is ample to produce a 13" circle x 1/8" thick of pie shall.
  • Make a flaky pies crust to fit a 9" pie pan, according to your favorite recipe.

Pie Filling

  • De-pit peaches;
  • Cut each peach into 6 equal slices and place into big bowl;
  • Add lemon juice, sugar, salt and allow to macerate for 30 to 45 minutes;
  • Place peaches into a colander and let juices drain into a large bowl for approximately 5 minutes;
  • In a saucepan, over medium-high heat, boil down juices to approximately 1/3 cup and let syrup cool slightly. Add and, with a spoon, blend almond extract with syrup;
  • Place peaches into a large bowl and carefully toss them with cornstarch;
  • Pour the syrup over the peaches and carefully toss.

Finish the Pie

  • Preheat oven to 425°F;
  • Whip egg white from 1 egg and wash pie crust bottom and side;
  • Add pie filling to the pie crust and arrange artistically, if desired;
  • Place pie into oven on a middle rack;
  • Bake for 40 to 45 minutes.




     I rarely can leave things alone. This time around I added a few raspberries. Next time I will add slices of mango, or kiwi. Stretch your imagination. Add any other secondary fruit to your liking, if you so desire. Also feel free to add a dollop of ice cream or whipped cream.

peach pie 03Image is subject to copyright. Source: Southern Living

Photo Credit: Iain Bagwell; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox






All material, information and images are © 2015 - 2023 Christoph G. Olesch, unless otherwise noted, and may not be reproduced without permission. Certain content, material, information and images may be subject to copyrights by their respective owners, as indicated, and may not be reproduced without written agreement. All rights reserved.


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