Peach Pie

Pie is a summer staple. And peach pie, is one of my absolute favorites. So today I’m sharing my all time favorite, go-to, peach pie recipe. This is a classic peach pie, with brown sugar and cinnamon in the filling.

  • 1⅓  cups cold butter
  • 4¼ cups all purpose flour, divided
  • 1½ tsp salt
  • ½ cup cold water  
  • 7-8 fresh, large, peaches
  • ½ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • 1 tsp ground cinnamon
  • ⅛ tsp salt
  • 1½ TBSP butter
  • 1 large egg
  • 1½ TBSP granulated sugar

- Cut 1⅓  cups of butter into small pieces and chill for 15 minutes. 
Mix together 4 cups of flour and 1½ tsp salt. 
- Add the chilled butter and mix on a low speed until the mixture looks like smalls pellets/grains. 
- Gradually stir in ½ cup of cold water with a fork. The mixture should start to come together and form a ball. If the mixture is still too dry, add a little more water 1 tsp at a time. 
- Divide the dough in half and pound each half into a slightly round, flat disk. 
- Wrap each disk in plastic wrap and allow the dough to chill in the fridge for at least 30 minutes. 
- Preheat the oven to 425 degrees. 
- Place one dough disk on a lightly floured surface and roll it out until it is about ¼ inch thick. 
- Press the dough into a 9 inch pie plate. If you need help moving the dough, wrap it around a rolling pin and then unroll it over the pie plate. 
- Roll the second disk out until it is about ¼ inch thick and set aside. 
- Peel 7 or 8 peaches and cut into slices. Then cut the slices in half and place in large bowl. 
- Stir in the brown sugar, ⅓ cup granulated sugar, 1 tsp ground cinnamon, ⅛ tsp salt, and the remaining ¼ cup flour. 
- Immediately spoon the peach mixture into the pie crust in the pie plate. Avoid waiting too long or else the mixture will become too juicy and runny. 
- Cut the last 1½ TSP of butter into small pieces and place on top of the peach mixture. 
- Place the remaining pie crust over the filling and press the edges together to seal it. 
- Cut off the excess crust. 
- Beat the egg and brush on top of the pie crust. You won’t end up using the whole egg, just enough to coat the top. 
- Sprinkle with the last 1½ TBSP granulated sugar. 
- Cut 4-5 slits in the top of the pie to allow the steam to escape. 
- Freeze the pie for 15 minutes. 
- Bake at 425 degrees for 15 minutes
- Reduce the oven temperature to 375 degrees and continue to bake for 35 minutes. 
- Take the pie out of the oven and cover in aluminum foil. This will prevent it from browning too much. Be careful, it’ll be super hot though. 
- Bake for 20-25 more minutes, until the juices are starting to bubble. 
- Take the pie out of the oven and allow it to cool for at least and hour.

So there you have it, my friends. The best peach pie recipe I’ve ever made. Share any thoughts and comments below and I’ll be sure to check them out!



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