Classic Peach Pie Dessert (Printable Version)

Golden crust filled with sweet, ripe peaches and warm spices, ideal for a summer treat or special occasion.

# What You Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water

→ Peach Filling

06 - 6 cups ripe peaches, peeled, pitted, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon salt
13 - 1 teaspoon vanilla extract

→ Assembly

14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon coarse sugar (optional)

# How To Make:

01 - In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a large bowl, toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla extract. Set aside for 10 minutes.
03 - Preheat the oven to 400°F (200°C).
04 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer to the dish and trim excess dough.
05 - Pour the peach filling into the crust, spreading evenly.
06 - Roll out the second dough disc and place it over the filling. Trim, seal, and crimp the edges. Cut several slits or create a lattice pattern for steam to escape.
07 - Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Bake for 50 minutes, or until crust is golden brown and filling bubbles. Cover edges with foil if they brown too quickly.
09 - Cool on a wire rack for at least 2 hours before serving to allow the filling to set.

# Expert Suggestions:

01 -
  • The crust shatters when you cut into it, giving way to soft, jammy peaches that taste like summer itself.
  • You'll develop an almost meditative rhythm making the dough, and there's a real sense of accomplishment when it turns out flaky and buttery.
  • It's the kind of dessert that makes people think you've been cooking all day, even though the actual work is surprisingly manageable.
02 -
  • Cold butter and cold hands make flaky crust. If your kitchen is warm, chill your bowl and even your fingertips under cold water before handling the dough.
  • Peaches vary wildly in ripeness and juice content. If your filling looks very wet after sitting, you can drain off some of the liquid before baking to prevent a soggy bottom crust.
  • The filling needs to bubble at the edges to signal that the cornstarch has done its job. Clear, bubbly juice means it's properly thickened.
03 -
  • Mix yellow and white peaches for a more complex, interesting flavor profile. They have slightly different taste notes that complement each other.
  • A splash of bourbon or brandy in the filling adds a sophisticated undertone that makes people wonder what your secret ingredient is.
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