Desserts, Fruit, Pies & Tarts

Classic Peach Pie

October 20, 2015

Here in San Diego, summer is pretty much still here. The sun is shining, it’s in the 80s, and even 90s, most of the time.  You could see fall is around the corner but it’s not quite here.  But you know, as much as I love the fall and sweater comfy weather, we San Diegans love our sunshine — It’s what we know.  So instead of sharing Pumpkin Muffins and Apple Bars with you, I give you Peach Pie.  Classic, flakey, fruity, and everything you’ve ever wanted in a delicious summer-evoking pie.

Peach Pie 3

This pie starts out with my favorite pie crust.  The recipe makes 2 crusts – 1 for the top, 1 for the bottom.  It’s flaky, it’s buttery, it’s easy to make, it’s the perfect all-around pie crust.  I’ve been using it for years and it gets rave reviews every time I make it. The filling of this pie is your classic peach pie filling – fresh peaches, sugar, flour, a little cornstarch, cinnamon, and vanilla.  There is a combination of both white sugar and brown sugar to give the filling a little extra sweet, rich flavor.  The flour and cornstarch help turn the peach juices into a delicious creamy filling, and the cinnamon and vanilla give the perfect finishing touch.

Peach Pie 2

 

Before you jump into your fall baking, pick up that last batch of peaches at the grocery store and bake this amazing classic, holding-onto-summer pie.

Classic Peach Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 1 9-inch Pie
 
Classic, Summer-Loving Peach Pie, with a delicious homemade, buttery, flaky Pie Crust.
Ingredients
Pie Crust
  • 3 cups All Purpose Flour, plus more for dusting the surface
  • 18 tablespoons (2 sticks + 2 tablespoons) Unsalted Butter, Cold
  • 1 teaspoon Salt
  • 2 tablespoons Sugar
  • 10 tablespoons Water, Very Cold, more or less if needed
Peach Filling
  • ¼ cup Sugar
  • ¼ cup Brown Sugar
  • ½ cup All Purpose Flour
  • 1 tablespoons Cornstarch
  • ½ teaspoon Salt
  • ½ teaspoon Cinnamon
  • 4 cups Fresh or Frozen (Thawed) Peaches, Sliced
  • 1 teaspoon Pure Vanilla Extract
For the Egg Wash
  • 1 Egg
  • 1 tablespoon Water
  • 1 tablespoon Turbinado Sugar, for Topping
Instructions
  1. To make the pie crust, start by cutting the butter into ¼ inch squares. Put all the butter in a small bowl and place in the freezer until needed.
  2. In the bowl of a food processor, combine the flour, salt, and sugar; pulse just to combine. Add in the butter and pulse until the butter pieces are the size of small peas and the mixture resembles coarse meal.
  3. Add 5 tablespoons of water and then pulse a couple times. Add the remaining 5 tablespoons and pulse until the mixture comes together and is in wet clumps. Be sure to not add too much water – you don’t want to dough to be extremely wet. You might not use all 10 tablespoons, or you might need to use more.
  4. Pour out all the dough onto a lightly floured surface. Divide the dough in half and form the dough into 2 separate discs. Flour all sides of the dough, and wrap each disc in plastic wrap. Chill for at least 1 hour.
  5. Preheat the oven to 350 degrees F.
  6. While the dough is chilling, make the peach filling. In a small bowl, whisk together the sugar, brown sugar, flour, cornstarch, salt, and cinnamon.
  7. Place the sliced peaches in large bowl. Add the dry ingredients to the peaches, and fold the mixture to completely coat the peaches. Add the vanilla and fold the mixture to get the peaches slightly wet. Set aside until needed.
  8. When the dough is done chilling, remove 1 disc from the refrigerator and place onto a floured surface. Dust the top of the dough with flour and, using a rolling pin, roll out the dough until it is about ⅛ inch thick. While you are rolling out the dough, be sure to check the bottom of the dough to make sure it is not sticking. If it starts to stick, add more flour to the surface. Carefully roll the dough up onto the rolling pin and transfer to a pie dish.
  9. Pour the filling inside the pie dish and place the pie in the refrigerator while you roll out the other disc of dough for the top crust.
  10. Remove the remaining disc of dough from the refrigerator and place onto a floured surface. Repeat the same process you did above while rolling out the first disc of dough.
  11. Once finished, remove the pie from the refrigerator and carefully transfer the rolled-out dough on top of the pie. Trim the edges of both the bottom and top dough layers to about ½ inch beyond the pan. Tuck the top layer under the bottom layer and press together, so that the edges of the dough are flush with the pie pan. Flute the edges by using your index finger and thumb to create a swirl-like edge. Cut 4 slits in the dough to allow the filling to breath.
  12. To make the egg-wash, whisk together the egg and water and brush on top of the pie. Sprinkle with Turbinado sugar.
  13. If your dough has become soft, place the pie in the freezer for 5-10 minutes. Place the pie on a baking sheet and bake until the crust is a deep golden brown, about 40-45 minutes.
  14. Cool the pie on a wire rack until it reaches room temperature, about 3-4 hours.
  15. If you like your pie warm, place a piece of pie in the microwave for 30 seconds, and serve with ice cream (optional of course but recommend!). Enjoy!
  16. This pie lasts up to 7 days, covered in plastic wrap, in the refrigerator.

 

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