Description
This easy peach pie features a gooey, fresh peach filling with a perfectly flaky, buttery crust. Best served warm with a scoop of vanilla ice cream, it makes a delightful dessert for any occasion.
Ingredients
Scale
Pie Crust
- 2 ½ cups (325g) all-purpose flour (divided)
- 1 teaspoon salt
- 1 cup (224g) cold unsalted butter (cut into 1/2-inch cubes)
- ¼ –½ cup ice water
Peach Filling
- 8–10 large peaches (depending on their size)
- ½ cup plus 2 tbsp (140g) packed light brown sugar
- 6 tablespoons (78g) sugar
- 6 tablespoons (49g) all-purpose flour
- ⅛ teaspoon salt (optional)
- 3 teaspoons ground cinnamon
- 1 tablespoon unsalted butter
- 1 large egg (beaten)
- 1 tablespoon coarse sugar (for top)
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 a crumbly dough forms, about 15 seconds, ensuring all flour is coated. Add remaining 1 cup (130g) flour and pulse a few more times until mixed evenly with a sandy texture and small dough pieces. Transfer the mixture to a medium bowl and add 4 tablespoons ice water. Gently fold together with a rubber spatula until large clusters form, adding 1 more tablespoon water if needed until dough holds together. Form dough into a ball, cut in half and shape each into a disc. Wrap in plastic wrap and refrigerate at least 1 hour or up to 2 days.
- Make the filling: Line a large bowl with a paper towel. Peel, core, and slice peaches about ½ inch thick, placing them on the paper towel to absorb excess juice. You should have about 5 cups (1,075g) sliced peaches. Remove paper towel and add light brown sugar, sugar, flour, salt, and cinnamon. Gently toss until peaches are evenly coated.
- Assemble pie and bake: Roll out one pie crust on parchment paper. If chilled longer than 2 hours, let it sit at room temperature for easier rolling. Remove top parchment and use remaining parchment to lift crust into a pie plate, leaving overhang. Spread peach filling evenly in crust and dot with small butter cubes. Roll out second crust and create a top (lattice or solid). Trim and shape crust edges with overhang from bottom crust. Brush top crust with beaten egg and sprinkle coarse sugar. Chill pie in fridge or freezer for 20-30 minutes. Preheat oven to 425°F and place a baking sheet inside to heat. Bake pie on hot baking sheet for 15 minutes until crust begins to brown. Reduce oven temperature to 375°F and bake an additional 60 minutes or until crust is golden and filling bubbles. Cover crust with foil if browning too much, venting edges for steam. Cool pie on a wire rack for 2-4 hours to thicken filling before serving.
Notes
- Food Processor: Ideal for making pie crust easily, but you can also cut butter into flour by hand until pea-sized pieces remain, then add water and proceed.
- Unsalted Butter: Use very cold butter cut into ½-inch cubes for flaky crust texture.
- Ice Water: Use ice-cold water to prevent butter melting, essential for flaky crust.
- Picking Peaches: Choose ripe peaches that are firm with slight give. Too firm means under-ripe and difficult to peel.
- Peeling Peaches: Blanch peaches in boiling water for 30 seconds, then place in ice bath for easy skin removal.
- Frozen Peaches: Use thawed frozen peaches to avoid shrinking and pie gaps, but the flavor is less intense than fresh.
- Canned Peaches: Drain well and reserve 1-2 tablespoons of juice for mixing. Canned peaches have better flavor than frozen for pie use.
- Storage: Wrap pie in plastic wrap or store slices in airtight container. Keep at room temperature up to 24 hours, then refrigerate up to 5 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
