Peach Pie Recipe


Create a double pie crust using 2 1/2 cups of flour, 1 cup of cold butter, 1 tablespoon of sugar, and 1 teaspoon of salt. Add 6-8 tablespoons of ice-cold water to form the dough. Chill and roll into two disks for the bottom and top crusts. 

Instructions Step - 1

Peel and slice 6-8 cups of fresh peaches. Mix with 3/4 cup of sugar, 1/4 cup of cornstarch, 1-2 tablespoons of lemon juice, and a pinch of cinnamon. Let the mixture sit for a few minutes. 

step - 2

reheat the oven to 375°F (190°C). Fit one crust into a 9-inch pie pan, leaving an overhang. Pour the peach filling into the crust and spread evenly. 

step - 3

Place the second crust over the filling. Create a lattice pattern or use a solid top with slits for ventilation. Seal the edges by crimping, and trim excess dough. 

step - 4

Brush the top crust with an egg wash (beaten egg with water or milk). Bake for 45-50 minutes or until the crust is golden and the filling is bubbly. Cover the edges with foil if they brown too quickly. 

step - 5

Let the pie cool completely on a wire rack before cutting to allow the filling to set. Cooling ensures the pie doesn't become too runny when sliced. 

step - 6

Serve warm or at room temperature, with ice cream or whipped cream. Store leftovers in the refrigerator for 3-4 days. Reheat slices in the oven or microwave for a fresh taste.