Description
This easy peach pie features a gooey, fresh peach filling with a perfectly flaky, buttery crust. It's an irresistible dessert, especially when served warm with a scoop of vanilla ice cream. The recipe includes a homemade pie crust and a spiced peach filling with cinnamon and sugars to bring out the fruit's natural sweetness.
Ingredients
Units
Scale
Pie Crust
- 2 1/2 cups (325g) all-purpose flour (divided)
- 1 teaspoon salt
- 1 cup (224g) cold unsalted butter (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 (140g) packed light brown sugar
- 6 tablespoons (78g) sugar
- 6 tablespoons (49g) all-purpose flour
- 1/8 teaspoon salt (optional)
- 3 teaspoons ground cinnamon
- 1 tablespoon unsalted butter (for dotting)
- 1 large egg (beaten)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Make the crust: Add 1 ½ cups (195g) flour and salt to a large food processor and pulse 2 to 3 times. Scatter cubed cold butter over the flour and pulse until crumbly, about 15 seconds. Add remaining 1 cup (130g) flour and pulse until mixture is sandy and evenly distributed with no large chunks. Transfer to a medium bowl and add 4 tablespoons ice water. Gently fold with a rubber spatula; add 1 extra tablespoon water if needed until dough holds together. Form dough into a ball, divide in half, shape into 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 towels. Peel, core, and slice peaches about ½ inch thick, placing slices on paper towels to absorb excess juice. You should have about 5 cups (1,075g) sliced peaches. Remove paper towels, then add brown sugar, sugar, flour, salt (optional), and cinnamon. Gently toss to coat evenly. Set aside.
- Assemble the pie: Roll out one chilled dough disc between two pieces of parchment paper to fit a 9-inch pie plate. Remove one parchment layer and carefully drape crust over the pie plate. Remove remaining parchment. Leave an overhang for shaping the crust edge later. Spread peach filling evenly into crust and dot with cubes of butter.
- Top crust and decorate: Roll out second dough disc and create your top crust—either a lattice or full cover. Trim and shape edges using overhang from bottom crust. Brush the 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 to 30 minutes to chill and firm up the crust. Meanwhile, preheat oven to 425°F and place a baking sheet inside to heat for about 20 minutes.
- Bake first phase: Place the chilled pie on the preheated baking sheet and bake for 15 minutes or until the crust starts to brown.
- Bake second phase: Reduce oven temperature to 375°F and bake for an additional 50 to 60 minutes until the crust is golden brown and the filling is bubbling. If crust browns too quickly, cover with a pie shield or loosely tent with foil, ensuring vents for steam.
- Cool and serve: Let the pie cool on a wire rack for 2 to 4 hours to allow the filling to thicken before slicing and serving.
Notes
- Food Processor: A food processor makes creating pie crust quick and easy, but it can also be done by hand using a pastry cutter until butter pieces are pea-sized.
- Unsalted Butter: Use very cold butter cut into ½-inch cubes for a perfectly flaky crust.
- Ice Water: Use very cold, ice water to keep butter from melting and ensure flaky texture.
- Picking Peaches: Choose ripe peaches that yield slightly to touch but are not too soft to peel easily.
- Peeling Peaches: Blanch peaches in boiling water for 30 seconds then transfer to an ice bath; skins will slip off effortlessly.
- Frozen Peaches: Can substitute frozen peaches if thawed first to avoid excess moisture and shrinking in the pie.
- Canned Peaches: Can be used if drained well; reserve a little juice to add to filling to avoid excessive thickness.
- Storage: Store pie wrapped in plastic or in airtight container. Keeps 24 hours at room temperature, up to 5 days refrigerated.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
