Fresh Peach Pie🍑

You will need a 9-inch pie plate. Prepare the crust by combining 2 1/2 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl, stirring until combined.

Next, use a pastry cutter or fork to cut in 1 cup (2 sticks) of cold, unsalted butter, diced into 1/4‑inch pieces.

Once the butter is cut in, the mixture should resemble small pebbles. Stir in 1/2 cup of cold water until the dough starts to come together. It will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball.

Divide the dough into two pieces, making one slightly larger for the bottom crust. Flatten both pieces into disks, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes.

Combine 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1/4 cup cornstarch, 1 teaspoon lemon zest, 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon vanilla extract in a mixing bowl and stir until fully blended, using your fingers to work the mixture together and break up any clumps.

Peel, pit, and slice 5 cups of firm, fresh peaches.

In a large bowl, toss the sliced peaches with the sugar mixture until everything is evenly coated, then set aside.

Preheat the oven to 375. Lightly flour your work surface and roll the larger dough disk into a large circle, 3-4 inches larger than your 9-inch pie plate.

Place the rolled‑out dough evenly into the pie plate, letting the edges hang over the sides.

Spoon the peaches evenly into the prepared pie crust.

Roll out the top‑crust dough on a lightly floured surface into a 12‑inch circle. Using a sharp knife or pastry wheel, cut the dough into 10 strips, each about 1/2 inch to 1 inch wide — 5 for the vertical rows and 5 for the horizontal rows.

To weave the lattice: Lay the vertical strips across the top of your pie, with an equal amount of space between them. Peel back every other vertical strip, then lay one of the horizontal strips across the width of the pie, snuggled up close to the folded-back strips. Unfold the vertical strips so they lie flat against the pie. Next, peel back every other vertical strip, starting with the strips you didn’t unfold before. Lay a horizontal strip across the width of the pie, spaced an even distance from the first horizontal strip. Unfold the vertical strips so they all lie flat against the pie. Repeat these steps, folding back every other vertical strip and laying a horizontal strip across the width of the dough, until you've covered the entire pie. For more photos on how to lattice pie crust, see this recipe: How to Make Pie Crust and a Classic Lattice Top.

Trim the excess dough around the pie with kitchen shears or a sharp knife.

Seal the edges of the pie by pressing them together with a fork, dipping the fork in water as needed to prevent sticking.

Make the egg wash: In a small bowl, beat 1 egg with 1 tablespoon of cold water. Brush the egg wash over the crust to give it a sheen and help it brown evenly. Bake for 45–55 minutes on a baking sheet to catch any spills.

If the edges of the crust begin to brown too quickly, cover them with a Pie Crust Shield or strips of foil about 2 inches wide.

Once the pie has finished baking, allow it to cool completely so the filling can set, then serve with vanilla ice cream.

Enjoy!

Looking for delicious pie recipes? Here are a few of our favorites:

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