Peach Pie

Embrace the heart of summer with this classic Peach Pie recipe. Nothing says comfort like the aroma of sweet, juicy peaches bubbling beneath a golden, flaky crust. This timeless American dessert is the perfect way to celebrate the season's bounty, offering a delightful balance of sweetness and warmth that's simply irresistible.

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Making a pie from scratch might seem daunting, but this recipe breaks it down into simple, manageable steps. From creating the buttery crust to preparing the luscious peach filling, each stage is a joy. The reward is a homemade masterpiece that tastes even better than it looks.

Ingredients

• For the Pie Crust
• 2 1/2 cups (320 g) all-purpose flour
• 1 cup (225 g) unsalted butter, cold and cubed
• 1 tsp salt
• 1 tbsp granulated sugar
• 6–8 tbsp ice water
• For the Peach Filling
• 6 cups (about 900 g) ripe peaches, peeled, pitted, and sliced
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• For Assembly
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (optional, for sprinkling on top)

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Instructions

Step 1

Prepare the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.

Step 2

Prepare the filling: In a large bowl, toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Set aside for 10 minutes.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

Roll out one dough disc on a floured surface to fit a 9-inch (23 cm) pie dish. Transfer to the dish and trim excess.

Step 5

Pour the peach filling into the crust, spreading evenly.

Step 6

Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut several slits or create a lattice pattern for steam to escape.

Step 7

Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.

Step 8

Bake for 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.

Step 9

Cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Zusatztipps für die Zubereitung

For a more complex and nuanced flavor, try using a combination of both yellow and white peaches in your filling. This adds a depth that you can't get from a single variety.

Varianten und Anpassungen

If you're short on time, you can easily adapt this recipe by using a store-bought pie crust instead of making your own from scratch. It's a great shortcut for a delicious dessert.

Serviervorschläge

This peach pie is best enjoyed served warm. Accompany a slice with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream for the ultimate dessert experience.

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With its buttery crust and sweet, spiced peach filling, this homemade pie is a true delight. Enjoy every bite of this quintessential summer treat, and don't be surprised if it becomes a new family favorite.

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Recipe FAQ

→ What type of peaches work best?

Ripe, firm peaches yield the best results. A mix of yellow and white peaches creates more complex flavor. Avoid overripe peaches as they can make the filling too watery.

→ Can I use frozen peaches?

Yes, frozen peaches work well. Thaw them completely and drain excess liquid before adding to the filling. You may need to increase the cornstarch slightly to account for extra moisture.

→ Why must I chill the dough?

Chilling the dough for at least one hour allows the gluten to relax and the butter to firm up. This prevents shrinking during baking and ensures a flaky, tender crust.

→ How do I know when it's done?

The pie is ready when the crust is golden brown and the filling bubbles vigorously through the vents. The center should still have some thick bubbles, not runny liquid.

→ Can I make this ahead?

Prepare the dough and filling up to one day ahead. Store separately in the refrigerator. Assemble and bake when ready. The baked pie keeps well at room temperature for 2 days or refrigerated for up to 5 days.

→ What if my edges brown too fast?

Cover the edges with aluminum foil or a pie shield after about 30 minutes of baking. This protects the crust while allowing the center to cook through completely.