Description
A fresh peach pie calling your name? This recipe for the best peach pie is fruity, sweet, and so delicious!
Ingredients
Pie Crust
- Flour: 2 Cups
- Granulated Sugar: 1 and 1/2 Tablespoons
- Salt: 1/2 Teaspoon
- Cold Butter, Cut Into Small Cubes: 1 Cup
- Cold Water: 1/4 Cup
- Egg, Whisked: 1
Pie Filling
- Canned Peaches: Two 28 oz Cans
- Granulated Sugar: 1/2 Cup
- Brown Sugar: 1/3 Cup
- Cinnamon: 1 and 1/2 Teaspoons
- Nutmeg: 1/2 Teaspoon
- Cornstarch: 1/3 Cup
- Vanilla Extract: 1 Teaspoon
- Lemon Juice: 1/2 Tablespoon
- Melted Butter: 1/4 Cup
Instructions
- Pie crust: In a bowl, mix the flour, sugar, and salt. Add the cold butter and use your hands to break apart the butter until a crumbly sandlike texture is formed. Add the cold water, and form the dough into a rough ball shape. Use a knife to split the dough in half, and form each dough section into a burger patty shape and size, and place them on a plate in the fridge.
- Start your oven: Preheat the oven to 350° F.
- Pie filling: In a separate bowl, combine and mix all the pie-filling ingredients and set it aside while you finish making the crust.
- Roll the dough: Sprinkle flour over a flat kitchen surface and place one of the dough patties on it. Sprinkle a little more flour over the dough and the rolling pin. Roll the dough out into a circle thats about 14-15 inches and about a ¼ inch thick. Gently fold the dough in four quarters without pressing/sealing it, and transfer it to your ungreased pie dish. If there are any holes, pull off some access dough and fill in the gaps! Pour the pie filling into the pie dish.
- Bake: Repeat step 4 for rolling out the final dough patty and lay it over the top of the pie, pinching the edges and poking holes or cutting a few slits into the top of the pie so it can breathe while it bakes. Brush the dough with the egg and bake the pie uncovered on the middle rack for 30-40 minutes, until golden and cooked through.
Notes
Once you’ve transferred the dough to your pie dish, you may have some excess dough along the edges. You can keep it for a thick crust, or you can trim it away. The easiest way to do this is to roll your rolling pin over the edges with some pressure, and it will peel right off.
Before you bake the pie, use a fork to poke some holes in the top of the pie, or use a knife to make a few slits. This helps the pie breathe and cook evenly while it bakes.
This recipe uses an 11-inch pie dish. If you use a smaller pie dish, you should bake the pie a bit longer, maybe 5-10 minutes.
It’s hard to resist, but you should give the pie some time to rest before serving it. If you cut into it too soon, it may be runny, so give it at least 20 minutes before cutting into it!
Nutrition facts are estimates only.
Scroll up to the full blog post for recipe FAQ’s.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: dessert, pie
- Method: bake
- Cuisine: american