Ingredients
For the Pie Crust:
- 1 recipe All-Butter Pie Crust (you will need a top and bottom crust, which is one full recipe)
For the Fresh Peach Pie Filling:
- 6–7 cups fresh peaches, peeled, pitted, and sliced
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
For Assembly and Baking:
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 2 tablespoons cold butter cut into cubes for the filling
- Additional sugar for sprinkling
Instructions
For the Pie Crust:
- Prepare either pie crust recipe. All-Butter Pie Crust . Cover with plastic wrap and refrigerate until ready to use.
For the Fresh Peach Filling:
- Combine the sliced peaches, granulated sugar, brown sugar, flour, lemon juice, ground cinnamon (if using), and salt in a large bowl.
- Gently toss until the peaches are evenly coated. Set aside in the fridge until ready to fill the prepared pie crust.
For Assembly and Baking:
- Preheat your oven to 425°F (220°C).
- Roll out one of the chilled pie crust discs on a lightly floured surface to fit a 9-inch pie pan or pie dish. Transfer the crust to the pan and gently press it into the bottom and sides.
- Pour the peach filling into the pie crust, spreading it evenly. Dot the top with cold butter.
- Roll out the second pie crust disc and place it on top of the filling. Trim any excess crust hanging over the edges and crimp the edges to seal the pie. (See NOTES if you want to make a fancier lattice crust).
- Whisk together the egg and water in a small bowl to create an egg wash. Brush the top crust with the egg wash, and optionally, sprinkle some sugar over it for a golden, crunchy finish.
- Cut a few slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven at 425°F for 15-20 minutes. Then, reduce the oven temperature to 375° and bake for an additional 45-55 minutes or until the edges of the crust are golden brown and the filling is bubbly on the sides and in the middle. You may loosely cover the pie with aluminum foil if the edges start to brown too much.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 4 hours before serving.
- Serve the fresh peach pie with a scoop of vanilla ice cream or freshly whipped cream, and enjoy!
Notes
For making Lattice Pie Crust:
Prepare the pie crust dough following the instructions in the recipe.
Roll out one of the chilled pie crust discs on a floured surface to fit a 9-inch pie pan. Transfer the crust to the pan and gently press it into the bottom and sides.
Roll out the second chilled pie crust disc on a floured surface. Use a knife, pizza cutter, or a lattice cutter tool to cut even strips about 1.5- 2 inches wide. You can make about 6 to 8 strips, depending on how thick you want your lattice.
Lay half of the strips horizontally across the pie, spacing them evenly. Fold back every other strip halfway. Place one strip vertically along the edge of the pie. Unfold the folded strips over the vertical strip.
Fold back the alternating horizontal strips, creating a space next to the first vertical strip. Place another vertical strip next to the first one. Unfold the folded strips over the second vertical strip.
Repeat this process, alternating the folding and placing of the horizontal and vertical strips until you’ve created a lattice pattern on the top of the pie.
Trim any excess lattice strips hanging over the edges of the pie.
Crimp the edges of the lattice crust with the bottom crust to seal the pie.
Brush with the egg wash and bake according to the instructions in the recipe.
- Prep Time: 1 hour (includes pie dough)
- Cook Time: 75 minutes
- Category: Sweet
- Method: American
- Cuisine: American