Peach Pie
A classic all butter pie crust filled with juicy peaches and cinnamon. Goes great with a scoop of vanilla ice cream!
Servings Prep Time
8slices 1.5hours
Cook Time
1hour
Servings Prep Time
8slices 1.5hours
Cook Time
1hour
Ingredients
Crust
Peach Filling
Instructions
Crust
  1. Mix flour, sugar, and salt in a large bowl.
  2. Cut cold butter into cubes and toss into flour mixture. Using your hands or a pastry blender, combine the butter with the flour mixture until it looks like little pea sized bits.
  3. Slowly pour the ice water into the butter-flour mixture. I did about 1/4 cup at a time. Too much water will make your dough too sticky. I incorporated the water in with my hands, but a wooden spoon would work too.
  4. Transfer the dough onto a floured surface and knead the dough until all the flour is incorporated. Break the dough into two equal discs and wrap with plastic wrap. Refrigerate for at least 1 hour.
  5. After dough has been refrigerated, roll out one of the discs of dough into a large circle on a floured surface. When the dough has been rolled out, place into a pie dish and tuck in the crust with your fingers. If there is overhang on your crust, cut it off with a knife.
Fillings
  1. Preheat oven to 450°F. Peel and cut peaches using a peeler or the boiling/ice method as mentioned above.
  2. Place peaches in a large bowl and toss them in the vanilla and lemon.
  3. In a separate bowl, whisk the flour, corn starch, sugar, cinnamon, nutmeg, and salt.
  4. Add flour mixture in with the peaches and coat evenly. Pour the peach filling on top of your pie crust.
  5. Cube butter and place on top of peach filling
Lattice Crust
  1. Remove other dough disc from refrigerator. Roll the dough out on a floured surface aiming for a more rectangular shape this time.
  2. With a ruler and a pizza cutter, cut ten 1/2 inch strips of dough, all measuring 10 inches long.
  3. Weave strips over and under one another to make a basket weave type pattern. Cut the overhang off the edges of the pie dish. Press together the edges of your dough.
  4. Beat an egg. Brush the egg on top of the dough and sprinkle with coarse sugar.
  5. Bake pie for 10 minutes at 450°F. After 10 minutes, rotate your pie, and decrease oven temp to 375°F. Bake at 375°F for 45-50 minutes. If crust starts getting too brown, cover with aluminum foil, or use a pie shield.
  6. Remove pie from oven and let cool on a wire rack. Cut a slice, scoop some ice cream, and enjoy!