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recipe for peach pie pie with peaches rustic pie
Heather Wolf

Fresh Peach Pie

5 from 1 vote
Summertime is the right time to make this recipe for Fresh Peach Pie. From the flaky butter crust to the juicy peach filling this scratch-made pie is irresistible with a scoop of ice cream.
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Prep Time 2 hours
Cook Time 45 minutes
Cool 2 hours
Total Time 4 hours 45 minutes
Servings: 8 slices
Course: Pies and Tarts
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Crust
  • 2 1/2 cups all-purpose flour chilled for 30 minutes before use
  • 1 tsp sea salt fine
  • 1 1/2 tsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter very cold and cubed
  • 4 Tbsps ice cold water
Peach Pie Filling
  • 3 lbs fresh peaches peeled
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar packed
  • 1 Tbsp lemon juice freshly squeezed
  • 3 Tbsps cornstarch
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
Egg Wash
  • 1 large egg
  • 1 Tbsp heavy cream
Sugar Topping
  • 1 Tbsp turbinado sugar

Equipment

  • 9 inch pie plate
  • Food Processor

Method
 

Pie Crust
  1. Add flour, salt, sugar and cinnamon to food processor. Pulse to combine.
  2. Add chilled butter then pulse until butter is reduced to the size of small peas.
  3. Drizzle in ice cold water and pulse until mixture begins to clump.
  4. If dough does not hold its shape when pinched together with your fingers add another tablespoon (or two if needed) of ice cold water until it reaches the correct consistency.
  5. Remove dough from food processor and divide in equal halves. Shape each half into a ball on a floured surface then flatten into a disk.
  6. Cover each dough disk with plastic wrap and refrigerate for a minimum of 1 hour or up to 2 days. My dough chilled overnight.
Peach Filling
  1. Cut peeled peaches into 1/4 inch slices and add to a large bowl with granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon and nutmeg.
  2. Stir gently to combine then set aside until ready to use.
Assembly
  1. Remove one dough disk from refrigerator and let it sit at room temperature for 30 minutes.
  2. Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is 12 inches in diameter. Gently drape dough into a 9-inch pie dish and trim edges leaving a 1/2 inch overhang.
  3. Using a slotted spoon to drain liquid, transfer fruit filling to pie plate. Discard excess liquid from filling bowl.
  4. Place fruit-filled pie in the refrigerator to chill while you prepare the lattice for the crust.
  5. Remove the remaining dough disk from refrigerator and let it sit at room temperature for 30 minutes.
  6. Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is 12 inches in diameter. Use a pizza cutter to cut dough into 1-inch strips.
  7. Remove pie from the refrigerator then weave strips of dough over and under each other to form a lattice. Seal strips to bottom crust by crimping edges with your fingers or by pressing edges closed with the tongs of a fork.
  8. Coat the surface of the pie crust with an egg wash made by mixing a beaten egg with 1 Tablespoon of heavy cream. Sprinkle pie crust with course sugar then return pie to refrigerator to chill while oven preheats.
Bake, Cool, Slice and Store
  1. Preheat oven to 400 degrees.
  2. Place pie on a baking sheet to prevent oven spills then bake for 45 to 50 minutes, covering edges with aluminum foil after the first 30 minutes to prevent over-browning.
  3. Pie is done when the filling is bubbling hot and the crust is golden brown. Remove from the oven and cool on a wire rack for 2 hours.
  4. Store leftovers covered in the refrigerator up to 5 days or at room temperature up to 2 days.