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Peach Pie

Ingredients

  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 4 sliced peaches
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1 cup unsalted butter diced
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup cold water

Instructions

For Crust:

  • In a food processor, combine flour, salt, and cold butter. Process until it forms coarse crumbs.
  • Add water slowly (by spoonful), pulsing between additions. Eventually this should form a ball of dough. Divide into two balls for the two layers of crust needed.
  • Place each ball of dough onto a baking mat or marble slab. With a piece of wax or parchment paper on top, roll the dough out to about 1/4" thickness. Add flour if the dough sticks to the slab or the rolling pin. Repeat for the second crust.
  • Prepare a pie dish by brushing light butter at the bottom. Lift one crust and place it into the pie pan, pressing it gently into the bottom of the pan. Set in fridge until the filling is ready.
  • With second crust, design however you desire and set aside. Once the peach filling is set inside, you will top it with this second crust. (For my design, I used a bottle cap to cut circular pieces of the dough out and laid the circles in lines. You can add food coloring to the dough or brush it on top for a colorful twist.)

For Filling:

  • Preheat oven to 400 degrees F.
  • In a large bowl, combine both sugars and peach slices. Toss gently.
  • Add salt, vanilla extract, cinnamon, cornstarch, lemon juice, and butter. Toss again to fully coat peach slices in mixture.
  • Pour prepared filling into the prepared crust.
  • Using the second layer of crust, top the pie off in a special design. Make sure to trim and seal the edges around the pan. Use a fork to crimp the edges of the pie together to create a better seal.
  • Bake pie at 400 degrees F for about 45-60 minutes, or until crust is golden brown and the filling is bubbly. If edges are browning but the middle is still not brown, you may cover the edges of the pie crust with foil and continue to bake.
  • Allow to cool on a wire rack. Optional: serve slightly warm with a cold scoop of vanilla ice cream on top!