Description
This easy peach pie features a gooey, fresh peach filling with a perfectly flaky, buttery crust. Ready to serve after a few hours of chilling and baking, it's delightful on its own or topped with vanilla ice cream for an irresistible dessert.
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 to 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
- 1 large egg (beaten)
- 1 tablespoon coarse sugar (for topping)
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 butter over the flour and process until crumbly, about 15 seconds, ensuring all flour is coated. Add remaining 1 cup (130g) flour and pulse until mixture looks sandy with mostly evenly distributed pieces. Transfer to a medium bowl, add 4 tablespoons ice water, and gently fold to form larger clusters. Add more water by the tablespoon if dough doesn’t hold together. Form dough into a ball, cut in half, shape into discs, wrap in plastic wrap, and refrigerate for 1 to 2 hours.
- Make the filling: Line a large bowl with a paper towel. Peel, core, and slice peaches about ½ inch thick, placing slices on the paper towel to catch excess juice. Remove paper towel and add brown sugar, sugar, flour, salt, and cinnamon. Gently toss to coat peaches evenly. Set aside.
- Assemble pie and bake: Roll out one pie crust between parchment paper to desired size and transfer to pie plate, leaving overhang. Spread peach filling evenly in crust and dot with small cubes of butter. Roll out second crust and create desired top (lattice or full crust). Shape edges using overhang, brush crust with beaten egg, and sprinkle coarse sugar on top. Chill pie in fridge or freezer 20-30 minutes. Preheat oven to 425°F. Place a baking sheet in oven to heat. Transfer pie to hot baking sheet and bake 15 minutes until crust begins browning. Reduce oven temperature to 375°F and bake 50-60 minutes until crust is golden and filling bubbles. Cover edges if overbrowning. Cool pie 2-4 hours before serving to allow filling to thicken.
Notes
- Food Processor: Makes crust preparation quicker but can be made by hand by cutting cold butter into flour until pea-sized pieces form, then adding water.
- Unsalted Butter: Use very cold butter cut into ½-inch cubes to ensure flaky crust.
- Ice Water: Must be very cold to prevent butter melting and maintain crust texture.
- Peach Selection: Use ripe peaches that are firm with slight give; too firm peaches are hard to peel.
- Peeling Peaches: Blanch peaches in boiling water for 30 seconds, then transfer to ice bath to easily slip off skins.
- Frozen Peaches: Thaw thoroughly before use to avoid shrinking and odd crust gaps; flavor is less vibrant than fresh.
- Canned Peaches: Use drained peaches with a small amount of reserved juice to prevent overly thick filling; flavor preferred over frozen peaches.
- Storage: Store covered with plastic wrap or in airtight container. Room temperature up to 24 hours, then refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 380 kcal
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
