Homemade Peach Pie
A delicious dessert that brings the sweet taste of summer with a flaky crust and juicy peach filling, perfect for any occasion.
Ingredients
For the Crust
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter (cold and cubed)
- 6-8 tablespoons ice water
For the Peach Filling
- 6-8 large ripe peaches (about 5 cups, can be peeled or unpeeled)
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 tablespoons water
Instructions
Homemade Crust
- In a large bowl, combine 2 ½ cups of flour, 1 tablespoon sugar, and 1 teaspoon salt.
- Add 1 cup of cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add 6-8 tablespoons of ice water, mixing until a dough forms.
- Divide it in half, shape it into disks, and refrigerate for at least 1 hour.
Peach Filling
- While the crust chills, prepare the filling.
- In a large bowl, combine the sliced peaches, ⅓ cup granulated sugar, ⅓ cup brown sugar, ⅓ cup flour, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.
- Toss everything together until the peaches are well-coated.
Assemble and Bake
- Preheat your oven to 425°F (220°C).
- Roll out one crust and fit it into a pie dish.
- Pour the peach filling into the crust.
- Roll out the second crust and place it over the filling.
- Seal the edges and cut slits in the top crust for steam to escape.
- Beat the egg yolk with 2 tablespoons of water and brush the mixture over the crust for a golden finish.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30-45 minutes, or until the filling is bubbly and the crust is golden.
Notes
Allow the pie to cool before slicing. Serve warm or at room temperature. Add vanilla ice cream or whipped cream for a special touch. Store leftovers in the refrigerator for 3-4 days or freeze for up to 2 months.