A juicy, buttery double-crust peach pie with a hint of cinnamon and lemon. Serves 8.
Ingredients
Crust
| Ingredient |
Amount |
| All-purpose flour |
2 1/2 cups |
| Granulated sugar |
1 tsp |
| Salt |
1 tsp |
| Unsalted butter, cold, cubed |
1 cup |
| Ice water |
1/2 cup |
Filling
| Ingredient |
Amount |
| Fresh ripe peaches, peeled and sliced |
6 |
| Granulated sugar |
3/4 cup |
| Cornstarch |
3 tbsp |
| Lemon juice |
1 tbsp |
| Ground cinnamon |
1/2 tsp |
| Salt |
1/4 tsp |
Topping
| Ingredient |
Amount |
| Large egg (for egg wash) |
1 |
| Coarse sugar |
1 tbsp |
Instructions
- Make the dough. Whisk together flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form. Add ice water a little at a time, mixing until dough just comes together. Divide in half, flatten into disks, wrap, and chill.
- Chill dough. Refrigerate the disks for 1 hour, until firm.
- Make the filling. Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, and salt. Let sit ~10 minutes while you roll out the dough.
- Roll bottom crust. Roll one dough disk into a 12-inch circle and fit into a 9-inch pie pan, leaving overhang.
- Fill the pie. Pour the peach filling into the crust, mounding slightly in the center.
- Top the pie. Roll out the second disk and place over the filling, or cut into strips for a lattice. Trim, crimp edges, and cut vents if using a full top crust.
- Chill assembled pie. Refrigerate for 15 minutes to firm up the crust before baking.
- Egg wash and bake. Preheat oven to 425°F. Brush crust with beaten egg and sprinkle with coarse sugar. Bake 20 minutes at 425°F, then reduce to 375°F and bake ~45 more minutes, until golden and bubbling.
- Cool before slicing. Let the pie cool completely (about 3 hours) on a rack so the filling sets before slicing.
Notes
- Toss peaches with cornstarch right before filling to avoid a soggy bottom.
- If peaches are very juicy, add an extra tablespoon of cornstarch.
- A splash of almond extract is a nice twist.