Description
This classic peach pie boasts a luscious, gooey fresh peach filling nestled in a perfectly flaky, buttery crust. With a touch of warm cinnamon and a crisp top crust, it’s a delightful dessert that pairs wonderfully with vanilla ice cream. Ideal for summer or any time you want a sweet, fruit-filled treat with homemade charm.
Ingredients
Units
Scale
Pie Crust
- 2 1/2 cups all-purpose flour (325g), divided
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2-inch cubes (224g)
- 1/4 to 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
- 1 large egg (beaten)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Make the crust: In a large food processor, combine 1 ½ cups flour and salt and pulse 2 to 3 times. Scatter cubed cold butter over the flour and pulse until mixture resembles coarse crumbs and all flour is coated, about 15 seconds. Add remaining 1 cup flour and pulse a few more times until evenly distributed and sandy, with no large chunks. Transfer mixture to a medium bowl, add 4 tablespoons ice water, and gently fold with a spatula until dough begins to clump. If dough doesn’t hold when pinched, add 1 more tablespoon water and continue. Form dough into a ball, divide in half, shape each half into discs, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Prepare the filling: Line a large bowl with a paper towel. Peel, core, and slice peaches into ½-inch thick slices, adding them to the lined bowl to absorb excess juice. You should have about 5 cups sliced peaches. Remove paper towel, then add light brown sugar, sugar, flour, salt, and cinnamon to the peaches. Gently toss until evenly coated.
- Assemble the pie: Remove one dough disc from fridge and roll out between two sheets of parchment paper until large enough to fit pie plate with overhang. Remove top parchment and use bottom parchment to lift crust into a pie plate. Peel off remaining parchment, leaving overhang for later shaping. Spread peach filling evenly into crust and dot with pieces of the 1 tablespoon butter. Roll out second dough disc and create top crust—lattice or solid as desired. Trim excess dough, then fold edges under and crimp to seal. Brush top crust with beaten egg and sprinkle with coarse sugar.
- Chill the assembled pie: Place the pie in the fridge or freezer for 20-30 minutes to firm up the crust before baking.
- Bake the pie: Preheat oven to 425°F and place a baking sheet inside to heat. Place chilled pie onto the hot baking sheet and bake for 15 minutes until crust begins to brown. Reduce oven temperature to 375°F and bake for an additional 60 minutes until crust is golden and filling is bubbling. If crust browns too quickly, cover edges with foil or a pie shield, ensuring vents are left for steam release.
- Cool and serve: Transfer pie to a wire rack and cool to room temperature or slightly warm for 2-4 hours to allow filling to thicken. Serve as is or topped with vanilla ice cream.
Notes
- Using a food processor significantly simplifies pie crust preparation, but you can also make the dough by hand using a pastry cutter or fork to cut cold butter into flour.
- Ensure the butter is very cold and cut into ½-inch cubes to achieve a flaky crust texture.
- Use ice-cold water to keep the butter from melting while mixing the dough.
- Peaches should be ripe but firm for the best flavor and easier peeling.
- To peel peaches easily, blanch them in boiling water for 30 seconds, then immediately transfer to an ice bath; skins will slip off effortlessly.
- You can substitute frozen peaches (thawed) or drained canned peaches if fresh are unavailable; canned peaches provide better flavor than frozen.
- Store leftover pie wrapped tightly in plastic wrap or in an airtight container. Keep 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: 26 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
