Peach Pie
Indulge in the irresistible charm of a classic homemade Peach Pie, where the sweetness of juicy, sun-ripened peaches meets the buttery flakiness of a golden lattice crust. This timeless dessert combines fresh peach slices with a luscious blend of brown sugar, cinnamon, and a hint of nutmeg, creating a filling that’s bursting with warm, comforting flavors. Encased in a made-from-scratch pie dough, this recipe offers the ultimate balance of tender fruit and crisp pastry. Perfect for summertime gatherings or holiday feasts, this peach pie is finished with an egg wash and a sprinkle of sugar for a glistening, bakery-style presentation. Whether served warm with a scoop of vanilla ice cream or chilled for a refreshing treat, this delightful pie is sure to be a standout on any dessert table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
- 6 tablespoons Ice-cold water
- 6 cups Fresh peaches (peeled, pitted, and sliced)
- 0.75 cup Granulated sugar
- 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 Granulated sugar (for sprinkling on crust)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Gradually mix in the ice-cold water, one tablespoon at a time, until the dough comes together. Divide the dough into two equal portions, flatten them into disks, wrap individually in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, and vanilla extract. Mix gently to coat the peaches evenly and set aside.
On a floured surface, roll out one portion of the chilled dough into a 12-inch circle. Carefully transfer it into a 9-inch pie dish, pressing it gently into the bottom and up the sides of the dish. Trim any excess dough hanging over the edges.
Pour the peach filling into the prepared pie crust, spreading it out evenly.
Roll out the second portion of the dough into another 12-inch circle. For a lattice crust, cut the dough into strips about 1-inch wide. Lay the strips over the peach filling in a crisscross pattern. Alternatively, you can place the entire dough circle over the filling and cut a few slits in the top for ventilation.
Trim any excess dough from the edges and seal the top crust to the bottom by pinching or crimping the edges together.
Brush the top crust with the beaten egg and sprinkle granulated sugar over it for a golden, sugary finish.
Place the pie on the middle rack of the preheated oven and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool for at least 2 hours before slicing and serving. This ensures that the filling sets properly.
Nutrition Facts
Calories |
4261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 583.9 g | 212% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 315.9 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 236 mg | 18% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2850 mg | 61% | |
*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.
