This classic two-crust peach pie is a delightful dessert that showcases the natural sweetness of fresh peaches. With a flaky, buttery crust and juicy peach filling, it’s perfect for summer gatherings or any occasion.
The recipe is simple and uses basic ingredients, allowing the flavor of the peaches to shine through. You can serve it warm with a scoop of vanilla ice cream or at room temperature.
Creating the Perfect Pie Crust
The foundation of any great pie lies in its crust. For a two-crust peach pie, a flaky and buttery crust is essential.
Start by combining all-purpose flour, salt, and sugar in a large bowl.
Next, cut in chilled, diced butter until the mixture resembles coarse crumbs. This step is crucial for achieving that desired flaky texture.
Gradually add ice water, mixing until the dough comes together. Divide the dough into two balls, flatten them into disks, and refrigerate for at least an hour. This resting period allows the gluten to relax, making the dough easier to roll out later.
Preparing the Juicy Peach Filling
The star of this dessert is undoubtedly the fresh peaches.
Peel and slice the peaches, then combine them with sugar, cornstarch, cinnamon, and a splash of lemon juice in a large bowl.
This mixture not only enhances the natural sweetness of the peaches but also adds a delightful hint of spice. Toss gently to ensure the peaches are evenly coated, allowing their juices to mingle with the other ingredients.
Baking the Pie to Perfection
Once the crust and filling are ready, it’s time to bring everything together.
Preheat your oven to 425°F (220°C) and roll out one disk of dough to fit a 9-inch pie pan.
Place the rolled dough into the pan and fill it with the peach mixture, dotting the top with small pieces of butter for added richness.
Roll out the second disk of dough and cover the filling, sealing the edges and cutting slits in the top crust to allow steam to escape. A brush of beaten egg on top gives the pie a beautiful golden finish.
Cooling and Serving Your Peach Pie
Baking the pie is a two-step process. Start by baking at a high temperature for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking until the crust is golden brown and the filling is bubbling.
Once baked, it’s important to let the pie cool for at least two hours before slicing. This cooling time allows the filling to set, making for cleaner slices.
Serve the pie warm or at room temperature, and don’t forget a scoop of vanilla ice cream on the side for a delightful contrast to the warm, juicy filling.
Pairing with Fresh Peaches
To enhance the peach experience, consider surrounding your pie with fresh peaches.
These can serve as a beautiful garnish or a fresh snack alongside each slice.
The vibrant colors and natural sweetness of the peaches create an inviting presentation that complements the pie perfectly.
Enjoying the Experience
A freshly baked two-crust peach pie is not just a dessert; it’s an experience.
Gathering with friends and family to enjoy a slice, perhaps with laughter and stories, adds to the joy of this classic dish.
Whether it’s a summer gathering or a cozy evening at home, this pie is sure to bring warmth and happiness to the table.
Delicious Two-Crust Peach Pie Recipe
This peach pie features a homemade double crust filled with fresh, sliced peaches mixed with sugar, cinnamon, and a hint of lemon juice. The pie takes about 1 hour and 15 minutes from start to finish and serves 8 people.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter, to dot
- 1 egg, beaten (for egg wash)
Instructions
- Make the Pie Crust: In a large bowl, combine flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough comes together. Divide into two balls, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the Filling: In a large bowl, combine sliced peaches, sugar, cornstarch, cinnamon, and lemon juice. Toss gently to coat the peaches evenly.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Roll Out the Dough: On a floured surface, roll out one disk of dough to fit a 9-inch pie pan. Place the rolled dough into the pan and fill with the peach mixture. Dot with butter.
- Top with Second Crust: Roll out the second disk of dough and place it over the filling. Seal and flute the edges. Cut slits in the top crust to allow steam to escape. Brush the top with beaten egg.
- Bake the Pie: Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pie to cool for at least 2 hours before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.
Cook and Prep Times
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8 slices
- Calories: 320kcal
- Fat: 15g
- Protein: 3g
- Carbohydrates: 45g