CLASSIC PEACH PIE

 

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CLASSIC PEACH PIE

INGREDIENTS

FOR THE FILLING:

• 6–8 FRESH PEACHES (PEELED & SLICED – ABOUT 6 CUPS)
• 3/4 CUP GRANULATED SUGAR
• 1/4 CUP BROWN SUGAR (OPTIONAL)
• 1/4 CUP CORNSTARCH (OR 1/3 CUP FLOUR)
• 1/2 TSP GROUND CINNAMON
• 1/4 TSP GROUND NUTMEG (OPTIONAL)
• 1 TBSP LEMON JUICE
• 1 TSP VANILLA EXTRACT
• PINCH OF SALT

FOR THE PIE CRUST (DOUBLE CRUST):

• 2 1/2 CUPS ALL-PURPOSE FLOUR
• 1 CUP UNSALTED BUTTER (COLD & CUBED)
• 1/2 TSP SALT
• 1 TBSP SUGAR (OPTIONAL)
• 6–8 TBSP ICE WATER

FOR THE TOP:

• 1 EGG (BEATEN WITH 1 TBSP MILK OR WATER)
• EXTRA SUGAR FOR SPRINKLING

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INSTRUCTIONS

1. MAKE THE CRUST:

• MIX FLOUR, SALT & SUGAR IN A BOWL
• CUT IN BUTTER UNTIL MIXTURE LOOKS CRUMBLY
• ADD ICE WATER 1 TBSP AT A TIME UNTIL DOUGH FORMS
• DIVIDE INTO 2 DISCS, WRAP & CHILL FOR 1 HOUR

2. PREPARE THE FILLING:

• MIX PEACHES WITH SUGARS, CORNSTARCH, CINNAMON, NUTMEG, LEMON JUICE, VANILLA & SALT
• LET SIT 10–15 MINUTES

3. ASSEMBLE THE PIE:

• ROLL OUT 1 DOUGH DISC & PLACE IN 9-INCH PIE PAN
• ADD FILLING
• ROLL OUT SECOND DISC, CUT INTO STRIPS & MAKE LATTICE
• CRIMP EDGES

4. BAKE:

• PREHEAT OVEN TO 400°F (200°C)
• BRUSH TOP WITH EGG WASH & SPRINKLE SUGAR
• BAKE 45–50 MINUTES UNTIL GOLDEN & BUBBLY
• COVER EDGES IF NEEDED

5. COOL:

• LET PIE COOL AT LEAST 2 HOURS BEFORE SERVING

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