Description
A delightful and traditional peach pie that boasts a flaky crust and sweet, juicy filling – perfect for summer gatherings.
Ingredients
Scale
- 6 to 8 big ripe peaches (about 2.5 pounds)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter (cut in cubes)
- 6–8 tablespoons ice water
- 1 egg yolk (for egg wash)
Instructions
- Peel and slice peaches thinly, toss in a bowl.
- Sprinkle with sugar, cornstarch, lemon juice, cinnamon, and salt. Mix gently and let sit for 10 minutes.
- In a separate bowl, combine flour, salt, and sugar for the crust.
- Add cold butter cubes and mix until pea-sized clumps form.
- Incrementally add ice water until dough holds together.
- Split dough in half and roll out one piece for the bottom crust of the pie dish.
- Spoon peach filling into the crust.
- Roll out the second half for the top crust and seal edges with vents for steam.
- Brush with egg wash and bake in a preheated oven at 400°F for 20 minutes.
- Lower temperature to 375°F and bake for an additional 35 minutes.
- Let cool before serving.
Notes
For best results, use fresh peaches and avoid canned ones if possible. If using canned peaches, drain and reduce sugar accordingly.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 60mg