Description
This easy peach pie features a gooey, fresh peach filling and a perfectly flaky, buttery crust. Topped with a scoop of vanilla ice cream, it's an irresistible classic dessert that impresses every time.
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, 1,075g)
- 1/2 cup plus 2 tablespoons light brown sugar (140g), packed
- 6 tablespoons white sugar (78g)
- 6 tablespoons all-purpose flour (49g)
- 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: Add 1 ½ cups flour and salt to a large food processor and pulse 2 to 3 times. Scatter cubed butter over flour and process about 15 seconds until crumbly dough forms. Add remaining 1 cup flour and pulse a few times until evenly distributed and sandy in texture. Transfer to a medium bowl and add 4 tablespoons ice water. Gently fold with a rubber spatula until dough clusters and holds together. Add an additional tablespoon water if needed. Form dough into a ball, cut 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 a paper towel. Peel, core, and slice peaches about ½ inch thick, adding them to the lined bowl to catch excess juice, aiming for about 5 cups sliced peaches. Remove paper towel, then add brown sugar, white sugar, flour, salt, and cinnamon. Gently toss until peaches are well coated. Set aside.
- Assemble the pie: Roll out one pie crust on parchment paper to fit a pie plate, then transfer it carefully to the plate preserving overhang. Spread peach filling evenly in crust and dot with small cubes of butter. Roll out second crust and place over filling using desired design (lattice or solid). Trim and shape crust edges using overhang from bottom crust. Brush crust with beaten egg and sprinkle coarse sugar on top.
- Chill and preheat: Chill the assembled pie in the refrigerator or freezer for 20-30 minutes to firm up. Meanwhile, preheat oven to 425°F and place a baking sheet inside to heat for about 20 minutes.
- Bake the pie: Place chilled pie on the preheated baking sheet and bake at 425°F for 15 minutes until crust starts to brown. Reduce oven temperature to 375°F and bake an additional 50-60 minutes until crust is golden and filling bubbles. Cover crust with foil or pie shield if browning too quickly, ensuring vents for steam.
- Cool and serve: Remove pie from oven and cool on a wire rack for 2-4 hours until filling thickens. Serve slightly warm or at room temperature with vanilla ice cream if desired.
Notes
- Food Processor: Makes crust preparation easy, but dough can be made by hand by cutting butter into flour until pea-sized pieces remain, then adding water.
- Unsalted Butter: Use very cold butter cut into ½-inch cubes for best flaky crust results.
- Ice Water: Must be very cold to prevent butter melting and maintain crust flakiness.
- Peach Selection: Choose ripe peaches that are firm with a slight give for easy peeling and best flavor.
- Peeling Peaches: Blanch in boiling water for 30 seconds, then transfer to ice bath for easy skin removal.
- Frozen Peaches: Can be used but must be thawed first; they tend to have less flavor and cause shrinkage.
- Canned Peaches: Use drained with some reserved juice; flavor is better than frozen but filling consistency changes slightly.
- Storage: Keep pie wrapped or in airtight container at room temperature for up to 24 hours, then refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 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: 50 mg
