Imagine sinking your fork into a slice of peach pie, where sweet, juicy peaches are perfectly blended with warm cinnamon and nutmeg, all nestled in a buttery, flaky crust. Each bite is a heavenly balance of rich, comforting flavor and melt-in-your-mouth texture, with the filling just the right amount of sweetness. It’s the kind of dessert that brings people together, evoking memories of summer and family gatherings. Topped with a scoop of vanilla ice cream or a dollop of whipped cream, it’s an irresistible treat you won’t want to miss.
Ingredients:
For the crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and cut into cubes
- 1/4 to 1/2 cup ice water
For the filling:
- 6 cups fresh peaches (peeled and sliced)
- 3/4 cup granulated sugar (adjust to sweetness of peaches)
- 1/4 cup packed light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter (cut into small pieces)
- 1 tablespoon milk or cream (for brushing the crust)
Instructions:
1. Make the pie crust:
- In a large bowl, combine the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter chunks.
- Gradually add ice water, 1 tablespoon at a time, until the dough just begins to come together. You may not need all the water.
- Turn the dough out onto a floured surface and gently knead it into a ball. Divide it into two halves and flatten them into discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
2. Make the filling:
- In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss to coat the peaches evenly and let it sit for about 15–20 minutes to draw out the juices.
3. Assemble the pie:
- Preheat the oven to 425°F (220°C).
- Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie pan. Place the dough into the pie pan and trim the edges, leaving about 1 inch of overhang.
- Pour the peach filling into the pie shell. Dot the filling with small pieces of butter.
- Roll out the second disc of dough and place it over the filling. You can either make a full crust or cut strips to make a lattice design.
- Trim the excess dough and crimp the edges to seal the pie. Use a sharp knife to cut a few slits into the top crust to allow steam to escape. Brush the top with milk or cream.
4. Bake the pie:
- Bake the pie for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. You can cover the edges of the crust with aluminum foil if they start to brown too quickly.
5. Cool and serve:
- Let the pie cool for at least 2 hours to allow the filling to set.
- Serve it as is or with a scoop of vanilla ice cream or whipped cream.
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