Description
Delight in this classic Old-Fashioned Peach Pie, filled with fresh or frozen peaches and wrapped in a flaky double-crust, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6 to 8 tablespoons ice water
- 7 cups peeled and sliced peaches, fresh or frozen
- 1 cup packed light brown sugar
- ⅓ cup tapioca starch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons butter, cold and cut into ¼-inch cubes
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- In the bowl of a food processor, combine flour, sugar, and salt. Pulse once or twice to combine.
- Add cold butter cubes and pulse 8-10 times until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.
- Drizzle in ice water, 1 tablespoon at a time, pulsing briefly after each addition, until the dough just comes together.
- Turn the dough out onto a floured surface, press into a ball, and divide into two disks. Wrap in plastic and refrigerate for at least 1 hour.
- In a large bowl, toss the peach slices with light brown sugar, tapioca starch, lemon juice, and vanilla extract. Let sit for 10-15 minutes to draw out juices and activate the starch.
- Preheat oven to 400°F (200°C).
- On a floured work surface, roll out one dough disk into a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie dish. Trim any excess.
- Pour the peach filling into the crust and dot with diced butter.
- Roll out the second dough disk and cut into ½-inch-wide (1.25 cm) strips. Arrange in a lattice pattern over the filling. Trim and crimp edges to seal.
- In a small bowl, whisk together the egg and milk to make an egg wash. Brush the lattice and edges with egg wash and sprinkle with coarse sugar if desired.
- Place the pie on a parchment-lined rimmed baking sheet to catch drips.
- Bake at 400°F (200°C) for 20 minutes, then reduce oven to 350°F (175°C) and continue baking for 35-45 minutes more, until golden and bubbling.
- If the crust is browning too quickly before the pie is done baking, cover lightly with foil or a pie crust shield.
- Let the pie cool completely at room temperature for at least 3-4 hours before slicing to allow the filling to set.
- Serve as-is or with a scoop of vanilla ice cream.
Notes
- Using fresh peaches can enhance the flavor, but frozen peaches work well too.
- Make sure to let the pie cool completely for the best slicing results.
- Optional: Serve with whipped cream or vanilla ice cream for added indulgence.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg