Description
This easy peach pie features a gooey, fresh peach filling encased in a perfectly flaky, buttery crust. Topped with a lattice crust and a sprinkling of coarse sugar, this classic dessert is irresistible when served warm with a scoop of vanilla ice cream.
Ingredients
Units
Scale
Pie Crust
- 2 1/2 cups all-purpose flour (325g) (divided)
- 1 teaspoon salt
- 1 cup cold unsalted butter (224g), cut into 1/2-inch cubes
- 1/4 - 1/2 cup ice water
Peach Filling
- 8-10 large peaches (about 5 cups sliced, 1,075g)
- 1/2 cup plus 2 tablespoons packed light brown sugar (140g)
- 6 tablespoons sugar (78g)
- 6 tablespoons all-purpose flour (49g)
- 1/8 teaspoon salt (optional)
- 3 teaspoons ground cinnamon
- 1 tablespoon unsalted butter (for dotting)
- 1 large egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (for sprinkling on top)
Instructions
- Make the crust: Add 1 ½ cups flour and salt to a large food processor and pulse 2 to 3 times. Scatter cubed cold butter over the flour and process until crumbly, about 15 seconds, ensuring all flour is coated. Add remaining 1 cup flour and pulse a few times until evenly mixed with mostly sandy texture and no large clumps. Transfer mixture to a medium bowl and add 4 tablespoons ice water. Gently fold with a rubber spatula to form larger clusters. If dough falls apart, add 1 more tablespoon water until dough holds together when pinched.
- Pour dough onto parchment paper and gently work into a ball. Divide into two discs, wrap in plastic wrap and refrigerate at least 1 hour or up to 2 days.
- Make the filling: Line a large bowl with paper towel. Peel, core, and slice peaches about ½ inch thick, placing slices on the paper towel to absorb excess juice. Remove paper towel and add brown sugar, sugar, flour, salt, and cinnamon to peaches. Gently toss to coat evenly and set aside.
- Assemble the pie: Roll out one dough disc between parchment papers into a circle. Remove top parchment and use the bottom to lift and place the crust into a pie plate, letting the edges overhang. Spread peach filling evenly inside crust and dot with small cubes of butter.
- Roll out the second dough disc and create a top crust (lattice or full crust). Seal and crimp edges using the overhang from the bottom crust. Brush entire crust with beaten egg and sprinkle with coarse sugar.
- Chill and preheat oven: Place the assembled pie in the fridge or freezer for 20-30 minutes to firm up. Meanwhile, preheat oven to 425°F (218°C) and place a baking sheet inside to heat.
- Bake the pie: Put the chilled pie on the hot baking sheet and bake for 15 minutes until crust starts browning. Reduce oven temperature to 375°F (190°C) and bake for 50-60 minutes more, until crust is golden and filling is bubbling. Cover edges with foil or pie shield if browning too fast, ensuring vents for steam.
- Cool the pie: Let pie cool on a wire rack for 2-4 hours at room temperature or a bit warmer. This allows the filling to thicken properly before serving.
Notes
- Using a food processor makes pie crust preparation easier, but it can be made by hand by cutting cold butter into flour until pea-sized pieces remain, then adding ice water.
- Butter must be very cold and cubed to ensure a flaky crust texture.
- Use ice-cold water to prevent butter from melting during dough formation.
- Choose ripe peaches that give slightly when squeezed; under-ripe peaches are hard to peel and less flavorful.
- Peel peaches easily by blanching them in boiling water for 30 seconds, then shocking in ice water to slip skins off.
- Frozen peaches can be used if thawed first, though flavor is less intense and filling may be wetter.
- Canned peaches can substitute fresh; drain and reserve some juice to add for a proper filling consistency.
- Store leftover pie wrapped in double plastic or airtight container; keep at room temperature up to 24 hours, refrigerate up to 5 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 24 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
