Peach Pie the Old Fashioned Two Crust Way
Experience the perfect balance of nostalgia and indulgence with "Peach Pie the Old Fashioned Two Crust Way," a classic dessert that combines buttery, flaky pastry with a luscious peach filling. Made with fresh, juicy peaches and a hint of warm spices like cinnamon and nutmeg, this pie delivers the comforting essence of summer in every bite. The homemade double crust, crafted from simple ingredients like cold butter and all-purpose flour, encases the peach mixture beautifully, creating a golden, crisp top layer. Enhanced with a touch of lemon juice for brightness and optional coarse sugar for extra sparkle, this pie is baked to perfection and best served after cooling to allow the filling to set. Whether you're showcasing seasonal produce or craving a timeless treat, this old-fashioned peach pie is the ultimate dessert for family gatherings or cozy evenings.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 6 tablespoons Ice water
- 6 cups Fresh peaches (peeled, pitted, and sliced)
- 1 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 1 tablespoon Lemon juice
- 1 piece Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, combine the flour and salt for the crust. Using a pastry cutter or your hands, cut the cold butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 425°F (220°C).
In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Gently mix until the peaches are evenly coated. Set aside.
On a lightly floured surface, roll out one portion of the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, letting the excess hang over the edges.
Pour the peach filling into the prepared crust, spreading it out evenly.
Roll out the second portion of dough into a 12-inch circle. Place it over the filling. Trim, fold, and crimp the edges of the top and bottom crusts together to seal.
Cut a few small slits in the top crust to allow steam to escape. Brush the top with the beaten egg and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 2 hours to set before slicing and serving.
Nutrition Facts
Calories |
4442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 635.5 g | 231% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 365.8 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 249 mg | 19% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2862 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.
