Ingredients
Scale
For the Filling:
- 6–7 ripe peaches, peeled, pitted, and sliced (about 6 cups)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 tsp salt
- 1 tbsp sugar (optional)
- 6–8 tbsp ice water
For Assembly:
- 1 egg (for egg wash)
- 1 tbsp milk or water
- Extra sugar for sprinkling
Instructions
Make the Pie Dough:
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, mixing until dough just comes together.
- Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
Prepare the Filling:
- In a large bowl, toss peach slices with sugars, flour, lemon juice, cinnamon, nutmeg, and salt. Let sit for 10–15 minutes.
Assemble the Peach Pie:
- Preheat oven to 425°F (220°C).
- Roll out one disc of dough and fit it into a 9-inch pie pan.
- Pour peach filling into the crust, discarding excess liquid.
- Roll out second dough disc and cut into strips for lattice or leave whole for a double crust.
- Place over filling, seal edges, and crimp. Cut vents if using a solid top crust.
- Brush crust with egg wash and sprinkle with sugar.
Bake:
- Bake at 425°F for 15 minutes, then reduce temperature to 375°F (190°C) and bake for another 40–45 minutes.
- If crust browns too fast, cover edges with foil.
- Cool for at least 2 hours before slicing your peach pie.
Notes
Make sure your butter stays cold while working the dough. Warm butter means tough crust and can ruin the delicate texture of a perfect peach pie.