Peach Pie
This Peach Pie Recipe captures the sun-kissed sweetness of summer peaches in a flaky, homemade crust you’ll want to gobble up.
Ingredients
- 2 ½ cups all-purpose flour (King Arthur Flour recommended)
- ¼ cup whole-wheat flour (for nuttiness; swap with extra all-purpose if preferred)
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup cold unsalted butter, diced (use Plugrá or Kerrygold for flavor)
- 6–8 tbsp ice water
- 6 cups fresh peaches, peeled and sliced (about 6–7 medium; clingstone or freestone both work)
- ¼ cup light brown sugar, packed
- 2 tbsp granulated sugar
- 2 tbsp cornstarch (for a thick, not gluey, filling)
- ½ tsp ground cinnamon
- Pinch freshly grated nutmeg
- 1 tbsp lemon juice (brightens flavors; use Meyer lemon if you have one)
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 400°F (205°C) and place a baking sheet in the middle rack to catch drips.
- Whisk together flours, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually and form dough. Chill for at least 30 minutes.
- Mix peeled and sliced peaches with sugars, cornstarch, spices, lemon juice, and vanilla until coated.
- Roll out dough, place bottom crust, fill with peach mixture, add top crust, brush with egg wash, sprinkle sugar, and bake until golden and bubbly.
- Allow the pie to cool on a wire rack for at least two hours before serving.
Notes
Use ripe, fragrant peaches for maximum sweetness and aroma. For longer storage, freeze the unbaked pie (fully assembled) for up to 2 weeks.
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