Homemade Peach Pie
If peach pie is your weakness, this is the homemade recipe for you!
Have you ever craved the sweet taste of freshly-baked peach pie? I know I have. This is one fruity treat that I love to bake in the summer when peaches are fresh and juiciest. That homemade taste is one that just can't be beaten with any store-bought version. This recipe for homemade peach pie will fill your kitchen with that deliciously-sweet peachy smell that is undeniably one of the best smells in the world.
If you're a baking purist, this is the recipe for you. Some pie recipes call for a store-bought crust, but not this one! Everything in this peach pie is made by you, so you know it's going to taste amazing. Impress your friends next time there's an occasion to make dessert. Peach pie this good deserves to be shown off.
Preparation Time45 min
Chilling Time1 min
Cooking Time1 hr 15 min
Ingredients
- Pie Crust
- 2 1/2 cups flour
- 1 tablespoon sugar
- 1 1/2 teaspoon kosher salt
- 1 cup very cold unsalted butter, cut into small cubes
- 1 tablespoon apple cider vinegar
- 6 tablespoons ice water
- Pie Filling
- 8 cups peeled and sliced peaches (about 3 pounds)
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter, cut into small cubes
- 1 egg yolk
- 1 tablespoon cream
- 1 tablespoon Demerara sugar (for the top of the pie crust)
Instructions
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Place the flour, sugar, and salt in a food processor. Pulse to combine. Add the butter cubes and pulse a few times until the butter is evenly distributed and crumbly and resembles peas.
-
Add the vinegar and ice water a few tablespoons at a time and pulse until the dough comes together and forms a ball.
-
Turn dough onto a lightly floured work surface and divide the dough into two round disks. Wrap in plastic wrap and chill for 1 hour or longer.
-
Remove 1 disk of pie dough about 10 minutes before rolling out for the bottom pie crust.
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On a lightly floured work surface roll the dough outwards to about 1/8 inch thick and about 13 inches in diameter. Carefully lift the dough around the rolling pin and gently place into the 9-inch pie plate. Trim the overhang to about 1 inch. Place in the fridge while you prepare the filling.
-
In a large bowl combine the peaches, sugar, cornstarch, lemon juice, almond extract, ginger, cinnamon, nutmeg, and salt.
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Take the second disk of pie dough out the fridge and let sit for 10 minutes.
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Roll out the top pie dough about 10-inches in diameter and 1/8 inch thick. Using a pastry cutter or sharp knife cut 8 wide strips for the lattice top.
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Remove the bottom crust from the fridge. Fill with the peach mixture and dot with the butter cubes.
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Weave the pie strips across the pie filling to create a lattice and crimp the edges.
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Place the pie in the fridge for 15-20 minutes.
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Heat oven to 400 degrees F.
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Whisk the egg yolk and cream together and brush on top of the dough strips and around the edges. Sprinkle with the sugar. Place pie on a baking sheet lined with parchment.
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Place in the oven for 20 minutes. Reduce the temperature down to 375 and continue to bake for another 40-55 minutes until pie is bubbly and crust is golden. Use a foil tent to cover crust if crust bakes too quickly
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Let the pie cool for a few hours on a wire cooling rack before slicing.
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Rnbowgrl
Oct 29, 2017
I know peach pie is generally a dessert most people look forward to in the summertime...but I've always preferred it when it starts getting cold out. To me, it's comforting like chicken noodle soup in the winter time. I usually use eggs alone to brush on top of the pie crust and have never heard of mixing cream into the egg wash. What does the cream do?
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