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Old-Fashioned Peach Pie
With juicy peaches encased in an easy pie crust, this may just be the ultimate summer dessert. Learn how to make our best peach pie recipe here.
👥 8 Servings⏱️ Prep & Cook: 7h🔥 Cook: 35 min👤 Jeanne Thiel Kelley📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
📝 Preparation Steps
1
Crust:
2
Combine 2⅓ cups (292 g) all-purpose flour, 1 Tbsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in large bowl. Add ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces, and ¼ cup chilled solid vegetable shortening, cut into pieces; using fingertips, rub in until mixture resembles coarse meal. Add 1 tsp. apple cider vinegar. Using fork, mix in ice-cold water, 1 Tbsp. at a time (up to 6 Tbsp.), to form moist clumps. Gather dough into ball; divide dough into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap and chill at least ⏱️ 2 hours and up to 2 days. Do Ahead: Pie dough can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.
⅓ cups (292 g) all-purpose flour2. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. apple cider vinegar1 tsp
3
Filling and assembly:
4
Preheat oven to 375°F. Combine 5 lb. firm-ripe peaches, peeled, pitted, and sliced into thick wedges, ¾ cup (150 g) granulated sugar, ¼ cup (32 g) all-purpose flour, ¼ tsp. ground cinnamon, ⅛ tsp. ground cardamom, and ⅛ tsp. ground nutmeg in large bowl; toss to mix well.
. firm-ripe peaches, peeled, pitted, and sliced into thick wedges5 lb
5
Roll out larger dough disk on lightly floured surface to 13–14" round. Transfer to 9"-diameter deep-dish pie dish and chill. Roll out smaller dough disk on lightly floured surface to 11" round. Using ruler as aid, cut dough into ½"-wide strips, chill until ready to use.
6
Spoon filling into dough-lined dish, mounding sliced peaches in center; brush edges of dough with 1 large egg beaten with 1 tsp. water. Arrange some dough strips atop pie, spacing ¾" apart. Form lattice by arranging more dough strips at right angle to first strips, spacing ¾" apart. Trim overhang of bottom crust and lattice strips to ¾". Fold under and crimp edges decoratively; brush lattice with remaining egg wash and sprinkle with 2 Tbsp. sanding sugar or coarse raw sugar (if using).
large egg beaten with 1 tsp. water1. sanding sugar or coarse raw sugar (for garnish; optional)2 Tbsp
7
Bake pie until crust is golden and juices bubble thickly, covering edges of crust with aluminum foil if browning too quickly, about ⏱️ 1 hour ⏱️ 10 minutes–⏱️ 1 hour ⏱️ 30 minutes. Cool pie to room temperature, at least ⏱️ 3 hours. Serve with vanilla ice cream. Editor’s note: This peach pie recipe was first printed online in August 2004 as ‘Piled-High Peach Pie.’ Head this way for more of our best peach recipes →
Vanilla ice cream, for serving
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