Irresistible Peach Pie with Flaky Butter Crust
Get ready for the ultimate peach pie experience! Whether you’re using fresh, frozen, or canned peaches, this peach pie recipe guarantees a delightful, sweet filling bursting with summer flavor. We pair the recipe for peach pie with our all-butter pie crust, which is perfectly flaky and utterly divine! Are you excited to whip up this easy peach pie? Let’s dive in and get started!
Servings 8 slices
Ingredients
All-Butter Pie Crust
- 2 1/2 cups all-purpose flour plus extra for rolling out
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter chilled
- 1/2 cup water in with ice cubes
Peach Pie Filling
- 5 cups sliced peaches about 8-9 medium peaches
- 1 cup granulated sugar
- 1/2 cup all purpose flour
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Egg Wash (optional)
- 1 large egg beaten
- 1 Tablespoon milk
- 1 Tablespoon coarse sugar
Instructions
Prep Work
- First things first, preheat your oven to 425°F. Make sure to adjust the oven rack to the lower third position. Don’t forget to place a baking sheet on the bottom rack to catch any delicious peach juices!
- Prep the peaches:canned – drain the peaches and pat dry with a towelfrozen – thaw the peaches in a strainer and slighly cold water. drain well and pat dry with a towelfresh – peel, slice, remove pit, and cut the peaches into bite size pieces. You need about 5 cups of peach chunks
Peach Pie Filling
- In a large bowl, combine fresh peach chunks with granulated sugar, flour, cornstarch, lemon juice, nutmeg, and cinnamon. Mix until everything is well blended. Set this heavenly mixture aside and get ready to make some amazing pies!
Make Pie Crust
- In a large bowl, combine flour, sugar, and salt.Next, add in the cubed butter. Using a pastry cutter, food processor, or two forks, work the butter into the dry ingredients until you achieve pea-sized bits of butter coated in flour.Fill a cup with ice and cold water and give it a minute to chill.Slowly pour in 1/2 cup of the cold water into the flour mixture while stirring. Continue to add water gradually until the dough comes together easily, forming large clumps.The dough should feel moist and slightly sticky, but not overly wet.
- Start by placing your pie dough on a lightly floured surface. With floured hands, gently fold the dough into itself until the flour is fully blended with the fats. Shape it into a ball, then divide it in half. Flatten each half into a 1-inch thick disc using your hands.
- Begin at the center of the disc and roll outward in all directions, turning the dough between rolls for even thickness. If you spot any cracks along the edges, simply smooth them out. Remember to keep your work surface, rolling pin, and hands lightly floured to make rolling a breeze!
Put Together Peach Pie
- Pour and spread your filling evenly into a pie dish lined with your favorite crust! Once done, let it rest at room temperature or pop it in the fridge while you prepare the top crust.
- For the second half of the crust, you can choose to arrange it in a beautiful lattice design or simply cut out shapes in a sheet to let the steam escape. Once you’ve placed it on top, seal the edges with your fingers and flute them for a lovely finish. To add a golden touch, lightly brush the crust with an egg wash and sprinkle with coarse sugar for that perfect sparkle!
- Bake your pie at 425°F for 20 minutes. Then, without removing it from the oven, lower the temperature to 375°F. To prevent the top from browning too much, place a baking sheet over the pie. Keep baking for an additional 45-50 minutes until it’s perfectly set!Once done, turn off the oven and let the pie rest inside for an hour. This bonus step helps ensure a deliciously firm filling when you slice into it.
- Serve your pie warm with a scoop of vanilla ice cream for the ultimate treat, or let it cool completely before slicing. The pie will be less juicy if you let it cool.
Notes
**Pro Tip:** For best results, tightly wrap each disc in plastic wrap and chill in the refrigerator for at least 2 hours—up to 5 days—before using in your favorite pie recipe!
Keep your leftovers fresh! Be sure to wrap them up tightly and store them in the refrigerator. They’ll stay good for up to 5 days!