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Homemade Peach Pie
This Homemade Peach Pie is a bit of summer paradise on your plate! Flakey buttery crust is filled with a luscious sweet peach filling that is perfect with a scoop of vanilla ice cream.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●colander
- ●whisk
- ●bowl
- ●pan
📝 Preparation Steps
1
Homemade Crust
2
mix
3
Add 2 ½ cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon salt, and 1 cup unsalted butter, to a stand mixer with the paddle attachment. Mix until the butter resembles pea shaped crumbs.
granulated sugar1 tablespoon⅓ cup granulated sugarsalt1 teaspoonunsalted butter, (cold and cubed)1 cup¼ teaspoon salt
4
add
5
Add 6-8 tablespoons ice water to the dough 1 tablespoon at a time until the dough forms a ball.
-8 tablespoons ice water6water2 tablespoons
6
chill
7
Divide the ball into two balls and shape each into a round flat disk. Place in the refrigerator for ⏱️ 1 hour or overnight to chill.
8
Peach Filling
9
preheat
10
Preheat oven to 425 degrees Fahrenheit.
11
drain
12
Peel and slice 6-8 large ripe but firm peaches and place them to a colander to drain the excess juices for about ⏱️ 30 minutes.
-8 large ripe but firm peaches (about 5 cups (can be peeled or unpeeled))6
13
roll
14
While your peaches drain, prepare the bottom pie crust by rolling it out with a rolling pin and lining the pie dish. Place the pie dish in the fridge until you’re ready to add the filling.
15
whisk
16
In a bowl, whisk together ⅓ cup granulated sugar, ⅓ cup light brown sugar, ⅓ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt.
granulated sugar1 tablespoon⅓ cup granulated sugarsalt1 teaspoonunsalted butter, (cold and cubed)1 cup¼ teaspoon salt
17
pour
18
Pour the drained peaches into a large bowl and add the flour mixture on top then toss to coat the peaches. Add 2 tablespoons lemon juice and 1 teaspoon vanilla extract and mix to combine. Pour the peach filling on top of the prepared pie crust.
lemon juice2 tablespoonsvanilla extract1 teaspoon
19
Assemble and Bake
20
roll
21
Roll out the remaining pie crust and place the top crust over the pie. Crimp the edges to seal.
22
brush
23
In a small bowl, use a fork to whisk 1 large egg yolk with 2 tablespoons water. Use a pastry brush to brush the top of the pie crust. If you’d like, you can sprinkle granulated sugar over the top of the egg wash.
large egg yolk1-8 tablespoons ice water6water2 tablespoonsgranulated sugar1 tablespoon⅓ cup granulated sugar
24
bake
25
Place the prepped pie on a sheet pan (to catch any run-over juices) and bake for about ⏱️ 40-50 minutes. Bake until the filling is bubbly and the bottom crust is golden brown. If the top crust is getting too dark, you can use aluminum foil on top to prevent it from browning further.
26
cool
27
Cool at least ⏱️ 20 minutes before cutting so the filling has time to set up. Serve with whipped cream or vanilla ice cream.
Nutrition Facts
calories
305 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
2 g
sugar Content
33 g
sodium Content
374 mg
protein Content
6 g
cholesterol Content
23 mg
carbohydrate Content
69 g
saturated Fat Content
1 g
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