Classic Peach Pie
A delightful and traditional peach pie that boasts a flaky crust and sweet, juicy filling – perfect for summer gatherings.
Ingredients
- 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.