Description
This easy peach pie features a gooey, fresh peach filling with a perfectly flaky, buttery crust. Finished with a lattice top and a sprinkle of coarse sugar, it’s a delightful dessert that’s perfect for any occasion. Serve warm or at room temperature with a scoop of vanilla ice cream for the best experience.
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, 1075g)
- 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 filling)
- 1 large egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Make the crust: Add 1 ½ cups flour and salt to a large food processor and pulse 2-3 times. Scatter cubed cold butter over the flour and pulse until crumbly, about 15 seconds. Add remaining 1 cup flour and pulse until mixture looks sandy with some doughy clusters. Transfer mixture to a bowl and add 4 tablespoons ice water. Fold with a spatula until dough holds together when pinched; add an additional tablespoon water if needed. Shape dough into a ball, cut in half, form two discs, wrap in plastic, and refrigerate for at least 1 hour.
- Make the filling: Line a large bowl with paper towels. Peel, core, and slice peaches about ½ inch thick, placing them on the paper towels to absorb excess juice. Remove towels, add brown sugar, sugar, flour, optional salt, and cinnamon; gently toss to coat peaches evenly. Set aside.
- Roll out the bottom crust: If chilled for a long time, let dough soften slightly before rolling. Roll one pie crust disc between sheets of parchment paper to desired size, then transfer it to a pie plate by lifting the parchment paper and peeling it away. Leave some overhang around edges.
- Assemble the pie: Spread peach filling evenly over crust, dot with small cubes of unsalted butter. Roll out second crust disc; create a lattice or desired top crust. Trim and shape edges with bottom crust overhang. Brush entire crust with beaten egg and sprinkle with coarse sugar.
- Chill before baking: Refrigerate or freeze the assembled pie for 20-30 minutes to firm up the crust. Meanwhile, preheat oven to 425°F and place a baking sheet inside to heat.
- Bake the pie: Place pie on hot baking sheet and bake at 425°F for 15 minutes until crust begins to brown. Reduce oven temperature to 375°F and continue baking for 50-60 minutes until crust is golden and filling is bubbling. Shield crust edges with foil if browning too quickly. Allow pie to cool on a wire rack for 2-4 hours to let filling thicken before serving.
Notes
- Food Processor: Makes crust preparation quick; alternatively, cut butter into flour by hand until pea-sized pieces remain.
- Butter: Use very cold unsalted butter cut into ½-inch cubes for a flaky crust texture.
- Ice Water: Use ice-cold water to prevent butter from melting during dough preparation.
- Peach Selection: Choose ripe peaches that are firm with slight give; too firm peaches are hard to peel and less flavorful.
- Peach Peeling: Blanch peaches by boiling for 30 seconds then plunging into ice water to easily remove skins.
- Frozen Peaches: Use thawed frozen peaches if fresh aren't available but expect less flavor and possible shrinking.
- Canned Peaches: Drain and reserve some juice to maintain filling moisture; these have better flavor than frozen.
- Storage: Keep pie covered with plastic wrap at room temperature for 24 hours; refrigerate up to 5 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
