Prize Winning Peach Pie
Dive into the luscious, golden perfection of this Prize Winning Peach Pie, a dessert that truly lives up to its name! Featuring a flaky, homemade butter crust and a juicy filling made with fresh, ripe peaches, this pie is a splendid blend of sweetness and spice, thanks to hints of cinnamon, nutmeg, and a touch of brown sugar. The addition of a glossy egg wash creates a beautifully caramelized top crust, sealing in all the summery goodness. With its inviting aroma and classic flavors, this is the ultimate peach pie recipe for impressing guests at summer gatherings or elevating your weeknight treat. Best served warm with a scoop of creamy vanilla ice cream, this delectable pie promises to be the centerpiece of any dessert table. Perfect for peach season and beyond!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.5 teaspoons Salt
- 1 cups Unsalted butter (cold, diced)
- 6 tablespoons Ice water
- 6 cups Fresh peaches (peeled, pitted, and sliced)
- 0.75 cups Granulated sugar (for filling)
- 0.25 cups Brown sugar
- 3 tablespoons Cornstarch
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 tablespoons Lemon juice
- 1 whole Egg
- 1 tablespoons Milk
Instructions
To make the crust, combine the flour, granulated sugar, and salt in a large mixing bowl.
Cut in the cold, diced butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix.
Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Stir gently to coat the peaches evenly and set aside.
On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Transfer it to a 9-inch pie pan, pressing it gently into the bottom and sides.
Pour the peach filling into the pie crust, spreading it out evenly.
Roll out the second dough disc into a 12-inch circle. Place it over the peach filling and seal the edges by crimping them together. Trim any excess dough.
Cut a few slits in the top crust to allow steam to escape during baking.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush it over the top crust for a golden, glossy finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set.
Slice and serve as is, or pair with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
4592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.1 g | 267% | |
| Saturated Fat | 125.9 g | 630% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 659.9 g | 240% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 391.1 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 252 mg | 19% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2877 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.
