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This peach pie is packed with juicy, ripe peaches wrapped in a flaky, golden crust. It’s the ultimate summer dessert, sweet and full of flavor!
Ingredients
For Butter Pie Crust Dough :
300 g all-purpose flour, plus more to dust, *measured correctly
1/2 Tbsp sugar
1/2 tsp sea salt
230 g cold unsalted butter, diced into small pieces
7 Tbsp ice water
For filling
5-6 peaches , pitted and sliced ( peeled if desired)
1 tsp lemon zest
1 Tbsp lemon juice, freshly squeezed
4 Tbsp all-purpose flour
1/2 cup sugar
1 tsp vanilla extract
1 egg + 1 Tbsp milk for egg wash
How to Make the Crust:
(You can make the crust with your hand or food processor)
1. Mix together the flour, sugar, and salt until combined.
2. Add cold butter (I cut the butter into small (1/2-inch) cubes ( you can freeze the butter cubes for 15 minutes before using)
Rub the butter into the flour using your fingertips. Your butter should become pea-sized.
Add ice water, 1 Tbsp at a time, and mix between each addition. Your dough should be ready when it just begins to clump.
Form the dough into 2 disk. Don’t overwork it; just
pat it into a disk shape. Cover with plastic wrap. Refrigerate for at least 1 hour.
10 minutes before assembling the pie, make your filling.
How to Make the Peach Pie Filling:
1. Combine all of the dry ingredients in a small bowl.
2. Pit peaches and slice into thick slices.
3. Transfer peaches to a large mixing bowl. Add lemon zest, lemon juice, vanilla extract and gently stir.
Sprinkle with the dry ingredients and gently stir to combine.
Assembling:
Start by rolling out the first dough disk and line your pie dish with it. Keep the second dough disk refrigerated until you are ready to make your lattice top.
Add the peach filling into your prepared pie shell.
Now roll out the second disk ,this one doesn’t have to be quite as wide as the bottom layer, but you want enough to go over your pie dishes rim.
Cut the dough evenly into 12, about 1″ wide strips,
with a pizza cutter.
Using the strips of dough, create a lattice crust over the top ( please watch the long video )
Beat together the egg and milk to make your egg wash. Brush the top of your pie generously with egg wash.
Bake in the center of the oven at 375˚F (190˚C)for 50-60 minutes, or until the crust is golden and peaches juice is bubbling at the edges
Enjoy!
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