Fresh Peach Pie (Flaky All-Butter Crust)

Fresh Peach Pie (Flaky All-Butter Crust)

This fresh peach pie is loaded with sweet, juicy peaches, warm spics, and a double all-butter crust that bakes up flaky every time. The filling comes out thick and juicy, not runny.

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings:

Ingredients

For the dough (double crust)

2 ½ cups all purpose flour
½ teaspoon table salt
1 cup butter, chilled and diced
½ cup very cold ice water
1 large egg, lightly beaten

For the Filling

5 ½ cups peaches, semi-ripe, peeled and sliced
3 wedges lime
1 cup sugar
½ cup flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon table salt
2 tablespoons salted butter
Optional: coarse sugar for top of crust

Instructions

Dough (make ahead): In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, just until there remains small pea-sized butter chunks in the dough.
Gently stir in 1 TB of ice cold water at a time, until mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either pastry cutter or cold fingers. The key is not to overwork the dough (avoid using food processor.) The little chunks of butter should still be visible.
Chill: Gently form 2 dough balls (1 slightly larger than the other) and wrap well in plastic. Refrigerate at least 1 hour, up to overnight.
Preheat: Preheat oven to 450F with rack on second-to-lowest position. Place a large cookie sheet on the rack to heat up.
Roll: Roll the larger dough ball out to fit bottom/sides of 9-inch pie pan, with bit extra for edges. If dough is firm, you may need to roll it out twice.
Place crust in bottom of pie pan. Press evenly into the bottom and up sides of the pan. Press down the edges. Brush bottom crust with some of the beaten egg. Roll the smaller dough ball to fit over top of 9-inch pie pan and set it aside.
Filling: In a bowl, combine peaches with lime juice. Toss gently and drain any accumulated juices. In a bowl, combine the sugar, flour, cinnamon, ginger, nutmeg, and salt. Pour mixture over peaches, tossing to coat.
Spread peach filling into the pie crust. Dot evenly with butter. Cover with the top pie crust, folding edges under and fluting to seal, or use fork to press down and seal edges.
Cut about 8 slits on top crust. Brush rest of beaten egg over the top. Sprinkle with desired amount of coarse sugar. Cover edges with foil or a pie shield.
Bake: Carefully remove the heated cookie sheet from oven. Place pie on sheet. Bake 10 minutes at 450F and then reduce to 350F. Bake 35-40 minutes or just until top is golden brown and filling is bubbling.
Check occasionally and cover pie loosely with foil if top browns too quickly. If needed, remove foil edge during last 10 minutes to brown.
Cool: Cool completely at room temp to allow pie filling to set; very important, as filling needs time to set. Serve chilled or at room temp. Reheat if you want to serve warm.

Equipment

Notes

Substitutions: Half the peaches can be swapped for nectarines. You can use 3 tablespoons of cornstarch in place of the flour, for a glossy filling.
Prep Ahead: The dough can be made 2 days ahead, covered, and chilled. Entire pie can be made the day before.
Storage: Cover and keep at room temperature for 2 days, or refrigerate for up to 4 days. Baked pie can be wrapped airtight and frozen for up to 2 months.
Be sure to let pie cool completely; overnight is best, as the filling sets up when it reaches room temperature.
Bake time is what I use for my homemade all butter crust. Store-bought crust may brown faster.
Serve with vanilla ice cream or stabilized whipped cream.
This recipe is part of our dessert recipes collection.
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Nutrition (per serving)

Course: Dessert

Cuisine: American

Diet: Vegetarian

Method: baking, Oven