Open Face Peach Pie
Indulge in the sweet simplicity of summer with this Open Face Peach Pie, a rustic dessert brimming with fresh, sun-ripened peaches and a buttery homemade crust. Perfectly balancing sweet and tangy flavors, this pie features a golden, flaky crust folded artfully around a juicy peach filling infused with brown sugar, cinnamon, and a hint of vanilla. The open design showcases the vibrant peaches while ensuring a perfectly crisp texture. Topped with a sprinkle of coarse sugar for added crunch, this pie is baked to golden perfection. Serve it warm or at room temperature, and elevate the experience with a dollop of whipped cream or a scoop of vanilla ice cream. Easy to prepare and ideal for showcasing your farmers’ market haul, this dessert captures the essence of peach season with every bite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 3 tablespoons Granulated sugar
- 5 tablespoons Ice water
- 6 cups Fresh peaches (ripe, peeled, and sliced)
- 0.5 cup Brown sugar
- 2 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 Egg (lightly beaten for egg wash)
- 2 tablespoons Coarse sugar (for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
On a floured surface, roll out the chilled dough into a large circle, about 12-14 inches in diameter. Transfer the rolled-out dough to the prepared baking sheet.
In a large bowl, combine the sliced peaches, brown sugar, cornstarch, ground cinnamon, and vanilla extract. Toss until the peaches are evenly coated.
Spoon the peach mixture onto the center of the dough, leaving about a 2-inch border around the edges. Gently fold the edges of the dough over the peaches, pleating as needed to create a rustic crust. The center will remain exposed.
Brush the edges of the crust with the lightly beaten egg and sprinkle with coarse sugar for a golden and crunchy finish.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the peach filling is bubbly.
Allow the pie to cool for at least 20 minutes before serving. This helps the filling set. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 522.4 g | 190% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 258.7 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 276 mg | 21% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3257 mg | 69% | |
*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.
