Description
Picture this: golden, flaky pie crust blanketing a bubbling, juicy peach filling, fresh from the oven, with a scoop of melting vanilla ice cream on top.
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 teaspoon salt
- 1 tablespoon sugar
- 6–8 tablespoons ice water
For the Peach Filling:
- 6 cups fresh peaches, peeled and sliced (or 2 (15-oz) cans, drained)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons butter, cubed
For Topping:
- 1 egg (for egg wash, optional)
- 1 tablespoon sugar (for sprinkling, optional)
Instructions
1️⃣ In a large bowl, whisk together the flour, salt, and sugar.
2️⃣ Add the cold butter and use a pastry cutter or fork to cut it in until the mixture resembles coarse crumbs.
3️⃣ Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
4️⃣ Divide the dough into two discs, wrap in plastic, and chill for at least 30 minutes.
1️⃣ In a large bowl, toss the peaches, sugars, vanilla, cinnamon, nutmeg, cornstarch, and lemon juice until well coated.
2️⃣ Let the mixture sit for 10 minutes to allow the peaches to release their juices.
1️⃣ Preheat your oven to 375°F (190°C).
2️⃣ Roll out one dough disc on a floured surface and fit it into a 9×13-inch baking dish.
3️⃣ Pour the peach filling into the dish and dot with cubed butter.
4️⃣ Roll out the second dough disc and lay it over the peaches, or cut into strips for a lattice topping.
5️⃣ Brush with egg wash and sprinkle with sugar for a golden finish.
1️⃣ Bake for 45-50 minutes, or until the crust is golden brown and the peach filling is bubbling.
2️⃣ Let cool for 10-15 minutes before serving.