Do you know why Thanksgiving Day is related to the Indians? Tradition has it that in 1620, the famous “Mayflower” ship had loaded with the Puritans who cannot bear the religious persecution in Great Britain and 102 people of them arrived in America at last. In winter between 1620 and 1621, the Puritans encountered unimaginable difficulties of cold and hunger. There were only 50 immigrants survived when winter passed. At this right time, kind-hearted Indians brought necessities of life to the immigrants and also intentionally sent people to teach them how to hunt, fish and grow corn, pumpkins. With the help of the Indians, the new settlers finally got the harvest. On the celebration day, the immigrants ruled a day to thank God in accordance with the religious traditions and customs, decided to give sincere thanks to the Indians for their kind help and invited them to celebrate the festival together.

In the first Thanksgiving Day, the Indians and immigrants gathered to light fire crackers at dawn, have fires to dance, then walk in churches in lines. The second day and the third day they held activities such as wrestling, running, singing, dancing and so on. The first Thanksgiving Day was very successful. Many of the celebrations that circulated for 300 years have been retained until today.

At first Thanksgiving Day had no fixed date and it was decided by the state provisionally. Until after the independence of the United States that Thanksgiving Day became a national holiday in the fourth Thursday of November each year.

Over the years, the custom of celebrating Thanksgiving Day has been handed down from generation to generation, either in the rocky west coast or in the beautiful charming Hawaii. People celebrate Thanksgiving Day almost in the same way, regardless of religion and nationality.

Peach, juicy and sweet, is definitely a delicious fruit that everyone knows since their youth. And fruits are all healthy, I bet you can not answer back. Peach is especially healthy for the bodies that are seriously ill and now in recovery. And peach has abundant iron which is a good news for the patients who have anemia. And also peach can lower the blood pressure and helpful to the patients of high blood pressure.

Peach pie becomes no common if it appears on the table of the first family of the United States. Last year on Thanksgiving Day, the Obama family enjoyed the delicious peach pies and must we follow them. I think it is so gorgeous to eat the same food with the dear President, so here I introduce you with the recipes on how to make peach pies.

#1 – Yellow Peach Pie

Ingredients: (for a 6 inch pie and a 6.5cm diameter small pie)
60g unsalted butter, 80g medium protein flour, 10g shredded coconut, 25g sugar, 1g salt, 45ml milk, 1 bottle yellow peach can

1. Cut butter into cubes and there is no need to soften under room temperature
2. Sift medium protein flour in a container, add butter cubes and gently stir to coat butter with flour
3. Crush butter with a spoon, rub butter and flour into little particles
4. Add 20g sugar, shredded coconut and salt, then pour in milk and knead dough with your hands slightly. No need to knead well, just rough would be good for the layering
5. Lay a plastic wrap, sprinkle some flour on it, and put dough on the plastic wrap, and sprinkle some other flour on the dough, cover it with another plastic wrap and roll it into a large slice a little bigger than the pie pan with a rolling pin
6. Tear off the plastic wrap on the slice, and put it on the pie pan, press flat gently with your hands and trim the edge
7. Poke some holes on the slice, loosen for 10 minutes
8. Remove the juice of the yellow peach can, and cut yellow peaches into small slices, cover the pie with them, and pour on a tablespoon juice, top with some sugar
9. Preheat oven to 392F, in the middle layer, bake for totally 20 minutes. Move pie pan to the bottom when colored

Yellow Peach Pie

#2 – Fresh Peach Pie

180g low protein flour, 90g butter, 65g caster sugar, 250g fresh peaches, 100ml whipping cream, 10g corn starch, 1 egg, 15g dark sugar

1. Cut 60g butter into cubes and freeze
2. In a container with the butter, pour in 120g low protein flour and 15g caster sugar, continuously scrape butter, sugar and flour with a scraper
3. Add water and knead dough, store in refrigerator for 30 minutes
4. Cut 30g butter into cubes and freeze, them put in 60g low protein flour and 15g caster sugar and dark sugar in a bowl with the butter
5. Rub all the ingredients in the bowl evenly until teeny and store in fridge
6. Roll the dough that is well loosened to a thin slice. Put the thin slice in a 8 inch pie pan and press flat
7. Remove the stones and peels of the fresh peaches, cut them into cubes. In a bowl with the peaches, add whipping cream, 35g caster sugar and corn starch, whip them with an electric mixer. Stir in beaten egg and mix well
8. Pour the fresh cream peach filling in the pie crust, top with the crisp particles of step 5
9. Put the pie pan on the grill, and heat oven to 392F and bake for 40 minutes until condensed

Fresh Peach Pie

#3 – Almond Cream Peach Pie

For the crust: 140g butter, 210g low protein flour, 8g egg yolks, 37ml water, 4g caster sugar, 2g salt
For the cream filling: 75g butter, 75g caster sugar, 65g egg wash, 75g almond powder, 3 peaches, pinch fresh blueberries
For the dressing: unrefined cane sugar

1. Add water and caster sugar in egg yolks and stir well, store in fridge
2. Soften butter under room temperature and scrape smooth with a scraper
3. Sift low protein flour in butter
4. Scrape slowly until teeny particles appear
5. Pour in the egg liquid of step 1 and mix well with a scraper
6. Shape a thick slice and cover it with a plastic wrap and freeze overnight
7. Soften butter and whisk smooth, add caster sugar and whip until pale
8. Add egg wash per 3 times, each time mix well
9. Pour in almond powder
10. Mix thoroughly and here you go the almond cream filling
11. Rinse peaches and drain
12. Cut peaches into slices
13. Remove the pie crust from the fridge and return to normal temperature, roll it into a round one and press into the pie pan, poke holes on the bottom
14. Spread almond cream filling on the crust
15. Place peach slices on the filling, top with fresh blueberries and some unrefined cane sugar
16. Heat oven to 361.4F, middle layer, bake for 40 minutes
17. Take it out from the oven and sprinkle some more unrefined cane sugar

Almond Cream Peach Pie

#4 – Cheese Yellow Peach Pie

For the crust:
90g butter, 120g medium protein flour, 20g sugar, 1ml salt, 75ml (5 tablespoons) ice milk

1. Take out butter from the fridge and cut into cubes
2. Sift in a bowl medium protein flour, add butter cubes and gently stir to make butter coated with flour
3. Add 40g sugar and salt, add milk and gently knead dough
4. Sprinkle some flour on the chopping board, lay dough on the board, and sprinkle some flour on the dough, roll the dough into a slice a little larger than the pie pan, press the slice on the pie pan and cut extra dough over the edge
5. Poke some holes on the crust and let loosen for 10 minutes
6. Lay a silver paper on the crust and top with beans, heat oven to 190F, middle layer, bake for 10 minutes, remove the silver paper and beans, bake another 10 minutes

For the cheese paste:
190g self-made cheese, 1 egg, 50g sugar, 1 tablespoon cake flour

1. Whip cheese with sugar
2. Add egg and stir well
3. Add cake flour and stir well
4. Place a layer of peach cubes on the pie crust, pour in cheese paste
5. Preheat oven to 392F, middle layer, and bake for 20 minutes. Them reduce to 320F and bake for another 30 minutes

Cheese Yellow Peach Pie

#5 – Peach Crumble Pie

Ingredients: (a 8 inch pie)
For the crust: 75g high protein flour, 5g milk powder, 15g honey, 2g salt, 2g dry yeast, 45g ice milk, 5g olive oil
For the filling: 3 peaches, 20g butter, 25g butter, 25g egg wash, 15g caster sugar, 1/4 teaspoon salt, 10g high protein flour
For the crumbles: 30g powdered sugar, 50g high protein flour, 5g milk powder, 40g butter

1. Roll all the ingredients of crust into a smooth dough, cover it with a plastic wrap and let ferment 2 times bigger than original
2. Loosen the dough for 15 minutes on the chopping board, roll it into a round slice with a rolling pin
3. Brush pinch olive oil in the 8 inch pie pan
4. Bring the dough into the pie pan and trim. Ferment in warm place for 30 minutes
5. Mix powdered sugar, milk powder and high protein flour of ingredients for crumbles well. Cut butter into cubes and add in, rub them into little particles with your hands and knead dough, store in refrigerator for 20 minutes
6. Crush them with your hands after removing from the fridge
7. Remove the stones and peels of peaches, cut peaches into thin slices
8. Blend melted butter, milk, egg wash, sugar and salt, add high protein flour and mix
9. Place on peach slices
10. Top with crumbles
11. Heat oven to 356F, middle layer, bake for 25-30 minutes (cover it with a silver paper when colored)
12. Let cool and rotate for demoulding

Peach Crumble Pie