Homemade Peach Pie Recipe
User Reviews
4.9
Homemade Peach Pie Recipe
Description
This peach pie recipe begins by making a double-crust pie dough blending flour, sugar, salt, vegetable shortening, and chilled butter cut into coarse crumbs for flakiness. Ice water is carefully incorporated to bring the dough together, then the dough is chilled before rolling out to maintain texture. The peach filling uses peeled and sliced large peaches tossed with sugar, cornstarch, flour, cinnamon, optional allspice, salt, vanilla, and lemon juice, thickening during baking to a juicy yet stable consistency.
After assembling the pie with the filling sandwiched between rolled-out crusts topped with butter bits, the outer crust is brushed with beaten egg and sprinkled with coarse sugar, adding a golden color and subtle crunch. This crust-and-filling combination results in a classic peach pie with a balance of tender fruit and crisp pastry.
Peach pie is best served slightly warm or at room temperature, allowing the filling to set. The recipe provides practical storage tips, recommending refrigeration for several days or room temperature for short periods, as well as freezing instructions for both unbaked and baked pies. The crust can be made from scratch following the provided method, or replaced with store-bought dough for convenience. The quantity of peaches typically equates to about 3 pounds, yielding a generous filling volume.
Ingredients
Double-Crust Pie Crust
- 2 1/2 cups all-purpose flour + extra for the work surface, unbleached
- 2 Tablespoons granulated sugar
- 1 teaspoon table salt
- 1/2 cup vegetable shortening chilled
- 12 Tablespoons butter cut into 1/4-inch pieces and chilled, salted
- 6-8 Tablespoons water ice
Peach Filling
- 6-7 peach peeled and sliced, large, ripe
- 1/2 cup sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- Pinch of allspice (optional)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract pure
- 1 Tablespoon lemon juice fresh
- 2 Tablespoons butter salted
- 1 egg beaten
- sanding sugar for sprinkling on top of the pie crust, coarse
Instructions
Double-Crust Pie Crust
- Stir together the flour, sugar, and salt. Using a pastry cutter or a food processor, cut the shortening and butter into the flour until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor but a bit more work by hand. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter if not using a food processor.
- Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water in to the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.
- Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.
Pie Filling & Assembly
- Heat oven to 400°F. Roll out the bottom crust and line a pie plate with it.
- To easily peel the peaches, gently lower them into a large pot of boiling water for 40-60 seconds, then remove to an ice water bath with a slotted spoon to shock them. After just a few seconds, the skin should slip off easily by just rubbing the peaches with your fingers. Remove pits and slice the peaches.
- In a large bowl, combine the fresh, sliced peaches with the sugar, cornstarch, flour, cinnamon, allspice, salt, vanilla and lemon juice and toss to evenly coat the peaches.
- Fill the bottom pie shell with the peach mixture, including the juices that will be released from the peaches. Dot with butter, then roll out the top pie crust and gently transfer it over the peach pie filling. Crimp the edges and cut a few slits in the top of the crust, then brush with the beaten egg and sprinkle with coarse sanding sugar.
- Place pie on a baking sheet and bake in oven for 45-50 minutes, until the filling is bubbling and the crust is nicely browned. You may need to cover the edges with foil during the last 15-20 minutes of baking to prevent them from getting too brown.
- Remove the pie from the oven and cool for at least 3 hours before cutting into it. Serve with vanilla ice cream.
Notes
- Store leftover peach pie covered in the refrigerator for up to 3-4 days, or at room temperature for 1-2 days to prevent crust sogginess.
- You can freeze an assembled unbaked pie and bake it frozen, adding around 30 minutes to baking time.
- Freezing a baked pie is possible, but slices may be soggier when thawed.
- Homemade pie crust is recommended for best results, though store-bought dough can be used for convenience.
- Use approximately 3 pounds of large peaches, yielding 6-7 cups of sliced fruit for the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 2g | 100% |
| Cholesterol | 49mg | 16% |
| Sodium | 366mg | 15% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 714IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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