Description
This easy peach pie features a gooey, fresh peach filling wrapped in a perfectly flaky, buttery crust. Finished with a golden lattice top and a sprinkle of coarse sugar, it’s best enjoyed warm with a scoop of vanilla ice cream for an irresistible dessert.
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 (depending on size)
- 1/2 cup plus 2 tablespoons (140g) packed light brown sugar
- 6 tablespoons (78g) granulated sugar
- 6 tablespoons (49g) all-purpose flour
- 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 food processor, pulse 1 ½ cups (195g) flour and salt 2 to 3 times. Scatter cubed cold butter over the flour and process for about 15 seconds until crumbly. Add remaining 1 cup (130g) flour and pulse to mix evenly until dough looks sandy with mostly small pieces. Transfer mixture to a bowl and gently fold in 4 tablespoons ice water using a spatula to form clusters. If dough doesn't hold when pinched, add 1 more tablespoon water. Form dough into a ball, divide in half, shape 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 paper towels. Peel, core, and slice peaches about ½ inch thick, placing slices in the bowl to absorb excess juice. You should have about 5 cups (1,075g) sliced peaches. Remove paper towel and add light brown sugar, granulated sugar, flour, salt, and cinnamon. Gently toss until peaches are evenly coated. Set aside.
- Roll out crust and assemble pie: Remove one dough disc from fridge and let sit if too cold to roll. Place crust between parchment sheets and roll out to fit pie plate with overhang. Remove top parchment and lift crust with remaining parchment onto pie plate, peeling it off carefully. Spread peach filling evenly and dot with butter cubes.
- Prepare top crust and finish assembly: Roll out second dough disc and create a lattice or preferred top crust. Trim and shape edges using the overhang from the bottom crust. Brush top crust with beaten egg and sprinkle coarse sugar over it.
- Chill before baking: Refrigerate or freeze pie for 20-30 minutes to firm up crust. Meanwhile, preheat oven to 425°F and place a baking sheet inside to heat for 20 minutes.
- Bake the pie: Place pie on hot baking sheet and bake at 425°F for 15 minutes until crust begins browning. Lower oven temperature to 375°F and bake for 50-60 minutes until crust is golden and filling bubbles. Cover crust with foil if it browns too fast, leaving vents for steam.
- Cool and serve: Let pie cool on a wire rack at room temperature for 2-4 hours to thicken filling before serving. Enjoy warm with optional vanilla ice cream.
Notes
- Food Processor – Makes pie crust preparation quick and easy, but you can also cut butter in by hand until pieces are pea-sized before adding water.
- Unsalted Butter – Use very cold butter cut into ½-inch cubes for a flaky crust.
- Ice Water – Use ice-cold water to prevent butter from melting and maintain crust flakiness.
- Picking Peaches – Choose ripe peaches that are firm but slightly soft to touch for easy peeling and best flavor.
- How to Peel Peaches – Blanch in boiling water for 30 seconds, then transfer to ice bath; skins will slip off easily.
- Frozen Peaches – Can be used if thawed completely, but may have less flavor and cause a gap in the pie.
- Canned Peaches – Drain well and reserve some juice to keep filling consistency similar to fresh peaches; preferred over frozen for flavor.
- Storage – Wrap pie in plastic wrap or store slices in airtight container. Keep at room temperature up to 24 hours, then refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
