Description
This easy peach pie features a gooey, fresh peach filling combined with a perfectly flaky, buttery crust. Topped with a scoop of vanilla ice cream, it’s a classic dessert that’s simple to make and irresistible to eat.
Ingredients
Scale
Pie Crust
- 2 ½ cups (325g) all-purpose flour (divided)
- 1 teaspoon salt
- 1 cup (224g) cold unsalted butter (cut into 1/2-inch cubes)
- ¼ –½ cup ice water
Peach Filling
- 8–10 large peaches
- ½ cup plus 2 tbsp (140g) packed light brown sugar
- 6 tablespoons (78g) sugar
- 6 tablespoons (49g) all-purpose flour
- ⅛ teaspoon salt (optional)
- 3 teaspoons ground cinnamon
- 1 tablespoon unsalted butter
- 1 large egg (beaten)
- 1 tablespoon coarse sugar (for top)
Instructions
- Make the crust: Add 1 1/2 cups (195g) flour and salt to a large food processor and pulse 2 to 3 times. Scatter the cubed cold butter over the flour and process until a crumbly dough forms, about 15 seconds. Add the remaining 1 cup (130g) flour and pulse a few more times until evenly distributed and sandy in texture. Transfer to a medium bowl and add 4 tablespoons of ice water. Gently fold together using a rubber spatula until dough holds together, adding up to 1 more tablespoon water if needed. Shape dough into a ball, halve it, form discs, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Make the filling: Line a large bowl with a paper towel. Peel, core, and slice peaches about ½ inch thick, placing slices in the lined bowl to absorb excess juice. You should have about 5 cups sliced peaches (1,075g). Remove paper towel and add brown sugar, sugar, flour, salt, and cinnamon to peaches. Gently toss until well coated. Set aside.
- Assemble pie and bake: Roll out one pie crust between parchment paper, then transfer crust to a pie plate using the parchment paper for support. Spread the peach filling evenly in the crust and dot with small cubes of butter. Roll out the second crust and place it over the filling in your preferred design (lattice or solid). Trim and shape edges, brush with beaten egg, and sprinkle with coarse sugar. Chill the assembled pie in the fridge or freezer for 20-30 minutes to firm up. Meanwhile, preheat oven to 425°F and place a baking sheet inside to heat. Bake pie on the hot baking sheet for 15 minutes until crust starts to brown. Reduce oven temperature to 375°F and bake an additional 60 minutes until crust is golden and filling bubbles. Cover with foil if crust browns too fast. Cool on wire rack for 2-4 hours to let filling thicken before serving.
Notes
- Food Processor – Using a food processor makes pie crust preparation easy, but you can also cut butter into flour by hand using a pastry cutter or forks.
- Unsalted butter – Use very cold butter cut into ½-inch cubes for a flaky crust.
- Ice water – Ensure the water is ice cold to prevent butter from melting and maintain flakiness.
- Picking peaches – Choose ripe peaches that yield slightly to gentle pressure for best flavor and ease of peeling.
- How to peel peaches – Blanch peaches in boiling water for 30 seconds, then transfer to ice bath to easily slip off skins.
- Frozen peaches – Use thawed peaches if fresh are unavailable, but expect less flavor and potential for a gap in filling.
- Canned peaches – Drain well and save some juice to maintain proper filling consistency; preferred over frozen when fresh aren’t available.
- Storage – Store pie wrapped in plastic wrap or in an airtight container at room temperature up to 24 hours, then refrigerate for up to 5 days.
