Description
This easy peach pie features a gooey, fresh peach filling and a perfectly flaky, buttery crust. With a lattice top design and a sprinkle of coarse sugar, it's ideal for serving warm with 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 or 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
- 1 large egg (beaten)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Make the crust: Add 1 ½ cups flour and salt to a food processor and pulse 2 to 3 times. Scatter the cubed cold butter over the flour and pulse until crumbly, about 15 seconds. Add remaining 1 cup flour and pulse a few times until evenly distributed and sandy. Transfer to a bowl, add 4 tablespoons ice water and gently fold with a spatula until dough holds when pinched. If needed, add 1 more tablespoon water. Form dough into two discs, wrap, and refrigerate for at least 1 hour.
- Prepare the filling: Peel, core, and slice peaches about ½ inch thick. Place sliced peaches in a paper towel-lined bowl to absorb excess juice. Remove paper towel and add brown sugar, sugar, flour, salt, and cinnamon; gently toss to coat peaches evenly.
- Assemble the pie: Roll out one pie crust disc between parchment paper to desired size. Remove top parchment and carefully lift crust onto a pie plate, leaving overhang. Spread peach filling evenly. Dot filling with small cubes of butter. Roll out second crust; cut into strips for lattice or shape as desired. Place on top and shape edges. Brush crust with beaten egg and sprinkle coarse sugar on top.
- Chill and preheat: Chill assembled pie in fridge or freezer for 20-30 minutes to firm up. Meanwhile, preheat oven to 425°F and place a baking sheet inside to heat for about 20 minutes.
- Bake the pie: Place pie on hot baking sheet in oven and bake for 15 minutes until crust begins to brown. Reduce oven temperature to 375°F and bake an additional 50-60 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast. Allow steam vents in top crust.
- Cool and serve: Let pie cool on a wire rack to room temperature or slightly warm for 2-4 hours to allow filling to thicken. Serve warm, optionally with vanilla ice cream.
Notes
- Food processor simplifies crust making but dough can be made by hand by cutting butter into flour until pea-sized pieces, then adding water.
- Use very cold butter in ½-inch cubes for a flaky crust.
- Ice water must be very cold to prevent butter melting while mixing.
- Choose ripe peaches that are firm with slight give for best flavor and easier peeling.
- Peel peaches by blanching in boiling water for 30 seconds, then shocking in ice water to slip skins off easily.
- Frozen peaches can substitute fresh if thawed first, but flavor is less intense and filling may be watery.
- Canned peaches may be used; drain but save a tablespoon or two of juice to maintain filling consistency.
- Store pie wrapped at room temperature for up to 24 hours or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
