Peach Pie Recipe: Sweet and Summery
Classic Peach Pie with a flaky crust and juicy filling.
Ingredients
- Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup unsalted butter cold
- 6 –8 tbsp ice water
- Peach Filling:
- 6 cups fresh peaches peeled and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Assembly:
- 1 egg beaten
- 1 tbsp coarse sugar optional
- Optional: Whipped cream ice cream
- Suggested Pairings: Iced tea sparkling wine
Instructions
- Mix flour, sugar, and salt; cut in butter; add ice water to form dough. Divide, wrap, and chill for 1 hr.
- Toss peaches with sugars, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg; taste and adjust.
- Roll one dough disk; fit it into a 9-inch white ceramic pie dish. Add filling.
- Roll the second disk; top with solid or lattice crust, crimp edges.
- Brush with egg wash, sprinkle with coarse sugar. Bake at 400°F for 50–60 min.
- Cool 2 hr; serve in a dish or on a white ceramic platter with cream, wine.
Notes
- Use firm peaches for the best texture.
- Store at room temp for 1 day, fridge for 4 days, or freeze for 3 months.
- Try a gluten-free or crumble-top variation.
- Pair with mint.