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A slice of peach pie topped with a scoop of cinnamon ice cream.

Peach Pie

Heather Smoke
All-butter, homemade pastry crust is filled with peaches, brown sugar and spices, topped with a beautiful lattice crust and baked to perfection!
Prep Time 45 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • Deep Dish Pie Pan
  • Pastry Cutter, Rolling Pin and Bench Scraper

Ingredients
  

Pie Dough

  • 2 ½ cups all-purpose flour, spooned and leveled
  • 2 tbsp granulated sugar
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 cup unsalted butter cold
  • 6 tbsp whole milk cold
  • 1 large egg yolk and white separated

Peach Filling

  • 3 lbs peaches, fresh or frozen (about 8-9 large peaches)
  • ½ cup dark brown sugar, lightly packed
  • ½ cup granulated sugar
  • 5 tbsp corn starch
  • ¼ tsp ground nutmeg
  • 1 tbsp all-purpose flour
  • 1 tbsp unsalted butter, cubed

Instructions
 

Pie Dough

  • In a bowl, combine the flour, sugar and salt. Dice the cold butter into 1/4 inch cubes, and scatter over the flour mixture. Use a pastry cutter, to cut the butter in until the pieces of butter are no bigger than peas.
  • Get your hands into the flour and use your fingers to smash all the butter pieces flat. Add the cold milk and the egg yolk (reserve the egg white for brushing over the top crust) and use a fork to combine until moistened and crumbly.
  • Turn the dough mixture out onto a clean work surface, and use your hands to bring the dough together into a ball, taking care not to overwork the dough, and stopping when it sticks together.
  • On a well-floured surface, roll the dough out to 1/4 inch thick, using a bench scraper and more flour as needed, to loosen the dough from the counter. Fold up into thirds, and then in thirds again, so you have a little package of folded dough.
  • Divide the dough into two portions, shape each portion into a disk-shape, wrap in plastic wrap, and refrigerate for 15 minutes while you prepare the filling.

Peach Filling

  • If using fresh peaches, peel and pit the peaches, then slice into 1/4 inch slices.
    If using frozen peaches, let them thaw completely.
  • In a large bowl, toss the peach slices with the sugar, corn starch and nutmeg until well coated. Reserve the flour to sprinkle over the bottom crust and the butter to dot over the filling.

Assemble and Bake

  • Preheat the oven to 375, and line a baking sheet with parchment paper.
  • On a well-floured surface, roll out half the dough into a circle, about 1/8 inch thick, using a bench scraper and additional flour as needed, to loosen the dough from the counter. Fit the dough into a deep-dish pie pan and trim the edge so there's about 1 inch of dough hanging over the edge of the pan.
  • Sprinkle the 1 tablespoon of flour over the bottom crust (to prevent a soggy crust), and pour the peach filling, including all the juices, into the crust. Dot the peach filling with the cubes of butter.
  • Roll out the other half of the dough into a circle, about 1/8 inch thick, using a bench scraper and additional flour as needed, to loosen the dough from the counter. You can either lay the crust over the top of the peaches, and cut a few slits to vent the steam, or cut into strips and arrange in a lattice design over the peaches. Gather up the scraps and re-roll to get all your lattice strips cut. Trim the edges of the lattice strips, then fold the edge of the bottom crust up and over, crimping it to make it look pretty.
  • Brush the top of the dough with the reserved egg white. If you like, sprinkle with 1-2 teaspoons extra granulated sugar for a sparkly finish.
  • Set the pan on the baking sheet. Bake on the center oven rack for about 90 minutes, until the juices are thick and bubbly in the center of the pie and bubbling over the edges. After about 30 minutes of baking, check to see if you need to cover the edges of the crust with a pie crust shield or strips of foil. After about 45-60 minutes of baking, once the top of the lattice crust is cooked through and golden brown, lay a piece of foil over the top to keep it from over-browning.
    Note: A browned crust on top does NOT mean the pie is done. You need to bake it until the juices in the middle are thick, with slow bubbles coming to the surface. This indicates that the corn starch has been activated and has properly thickened your pie filling, which can take the full 90 minutes.
  • Let the pie cool at room temperature for at least 2-3 hours. You can slice the pie while it's still warm, although it may be a bit messy. The filling will fully set after about 10-12 hours.

Notes

  • Making the Dough.  If you like, you can use a food processor, instead of a pastry cutter, to make your pie dough.  Combine the dry ingredients first, then add the cold butter and pulse until crumbly.  Add the wet ingredients, and pulse just until it comes together into a dough ball.
  • Fresh or Frozen Peaches.  Frozen and thawed peaches can be used instead of fresh peaches.  If you choose to use canned peaches, rinse off the syrup and drain them very well before making the filling.
  • Cooling the Pie.  Fruit pies are delicious still warm from the oven, but the juices will not fully set for at least 10-12 hours.  If you don't mind a messy pie, then by all means, enjoy it when it's warm from the oven.
  • Storing and Serving.  Fruit pies are best stored at room temperature, covered loosely, and eaten within 1-2 days.  The crust will be at its most crisp and flaky within one day, and after two days, will begin to soften as it absorbs moisture from the filling.  Serve with ice cream or fresh whipped cream!
Keyword Lattice Crust, Peach, Pie