Elmira Peach Pie
Indulge in the summery sweetness of Elmira Peach Pie, a classic homemade dessert that celebrates the vibrant flavor of fresh, juicy peaches. With a buttery, flaky double crust and a filling spiced with warm cinnamon, a hint of nutmeg, and a touch of vanilla, this pie strikes the perfect balance between comfort and elegance. Each slice bursts with the natural sweetness of ripe peaches, enhanced by a blend of granulated and brown sugar, while a golden egg wash and sprinkling of coarse sugar add a delightful crunch to the crust. Perfect for family gatherings, summer picnics, or a cozy treat, this peach pie is baked to golden perfection in under an hour and pairs beautifully with a scoop of vanilla ice cream. Key features like fresh peach filling, handmade crust, and a balance of warming spices make this recipe a standout choice for peach pie lovers everywhere.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, cold and cubed
- 6 tablespoons Ice water
- 6 cups Fresh peaches, peeled, pitted, and sliced
- 0.75 cup Granulated sugar (for filling)
- 0.25 cup Brown sugar
- 3 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 1 Egg, beaten (for egg wash)
- 1 tablespoon Coarse sugar (for topping)
Instructions
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt for the crust.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 425°F (220°C).
In a large bowl, combine the sliced peaches, 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and vanilla extract. Toss gently until the peaches are evenly coated. Set aside.
On a floured surface, roll out one dough disc into a 12-inch circle. Fit the crust into a 9-inch pie dish, trimming any excess dough.
Pour the peach filling into the prepared pie crust, spreading it out evenly.
Roll out the second dough disc into another 12-inch circle. Place it over the peach filling and trim any excess. Seal the edges by crimping them together with your fingers or a fork. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle with coarse sugar.
Place the pie on a baking sheet to catch any overflow juices. Bake in the preheated oven for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before slicing and serving. Enjoy!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 45.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
