Description
This Perfect Peach Pie is a summer classic with a flaky, buttery crust and juicy peach filling. It’s sweet, tangy, and utterly irresistible.
Ingredients
Scale
- 2½ cups or 300 grams all-purpose flour
- 12 tablespoons or 169 grams unsalted butter, cold, cut into ½-inch cubes
- 1 teaspoon kosher salt
- Yolk of 1 egg, beaten
- 1 teaspoon cider vinegar
- ¼ cup water, from ¾ cup ice water
- White of 1 egg, beaten
- Pinch granulated sugar
- 6 or 7 ripe peaches, peeled and sliced, approximately 5 cups
- 2 tablespoons lemon juice
- 1 cup granulated sugar
- ¼ cup or 30 grams all-purpose flour
- Pinch of ground nutmeg
Instructions
- In a large bowl, combine the flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Whisk the egg yolk with vinegar and water. Add to the flour mixture and mix until dough comes together. Divide in two, wrap in plastic, and chill.
- Preheat oven to 425°F (220°C).
- In another bowl, mix sliced peaches with lemon juice, sugar, flour, and nutmeg. Set aside.
- Roll out one dough disc and fit into a pie dish. Fill with peach mixture.
- Roll out second disc and place over filling. Crimp edges and cut slits for steam.
- Brush crust with beaten egg white and sprinkle with sugar.
- Bake for 20 minutes, then reduce heat to 375°F (190°C) and bake 30–35 minutes more until golden brown.
- Cool before serving to allow filling to set.
Notes
Use ripe but firm peaches for best results. Serve with whipped cream or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: perfect peach pie, summer dessert, homemade pie