Description
This easy peach pie, with its gooey, fresh peach filling and perfectly flaky, buttery crust, is almost too good to be true. Top it off with a scoop of vanilla ice cream, and you won’t be able to resist.
Ingredients
Scale
- 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
- 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
- Add 1 1/2 cups (195g) flour and salt to a large food processor and pulse together 2 to 3 times.
- Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should all be coated – none of the flour should be dry.
- Add the remaining 1 cup (130g) of flour and pulse a few times until everything is evenly distributed. The doughy pieces should break up and it should look sandy.
- Move the mixture to a medium mixing bowl and add 4 tablespoons of the ice water. Using a rubber spatula, gently fold everything together until it holds.
- Pour the dough out onto parchment paper and work until it forms a ball. Cut in half and shape into discs. Wrap in plastic and refrigerate for at least an hour.
- Peel, core, and slice peaches to about 1/2 inch thick. Add them to a bowl lined with paper towels to catch excess juice.
- Add sugars, flour, salt, and cinnamon to the peaches and toss gently until well coated. Set aside.
- Roll out your pie crust on parchment paper. Place it in the pie plate with overhang.
- Spread the peach filling evenly in the crust. Dot with small cubes of butter.
- Roll out the second pie crust for the top. Shape the edges with overhang from the first crust. Brush with beaten egg and sprinkle with coarse sugar.
- Chill the pie for 20-30 minutes. Preheat oven to 425°F.
- Place the pie on a preheated baking sheet and bake for 15 minutes.
- Reduce temperature to 375°F and bake for an additional 50-60 minutes until golden brown.
- Let the pie cool on a wire rack for 2-4 hours. Serve warm.
Notes
- Use ripe peaches for best flavor.
- Adjust sugar based on the sweetness of the peaches.
- Store leftovers in the refrigerator.
- Prep Time: 60 minutes
- Cook Time: 205 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 427
- Sugar: 36g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Peach Pie, Dessert, Baking