Description
Indulge in the sweet essence of summer with this classic Peach Pie recipe. Featuring a flaky, golden lattice crust and a luscious filling of juicy peaches, this dessert is the perfect balance of tartness and sweetness. Ideal for family gatherings, potlucks, or as a special treat, this pie captures the quintessential flavors of ripe peaches enhanced with warm cinnamon and vanilla.
Ingredients
Units
Scale
- 1 double pie crust
- 3 pounds peaches (1.4kg, about 8-9 peaches)
- 2/3 cup granulated sugar (133g)
- 6 tablespoons cornstarch (42g)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, cubed
- 1 egg
- Coarse sugar for sprinkling
Instructions
- Prepare the oven and dough:
Preheat the oven to 425°F (218°C). Allow the pie dough disks to warm up on the counter. - Prepare the peaches:
Score the bottom of each peach and peel off the skin. Halve the peaches, remove the pits, and cut them into ½-inch thick slices. - Mix the filling:
In a large bowl, gently combine the peach slices, sugar, cornstarch, lemon juice, vanilla, and cinnamon. Set aside while rolling out the pie crust. - Roll out the bottom crust:
Roll one disk of pie dough into a 13-inch circle, about ⅛-inch thick. Press the dough into a 9-inch deep dish pie plate, leaving excess hanging over the edges. - Prepare the lattice top:
Roll the other disk into an 11-inch circle. Cut the dough into 1-inch-wide strips (8-10 strips needed). - Assemble the pie:
Place the peach mixture in the bottom crust, smoothing it to create a level surface. Dot the filling with butter cubes. Arrange the pie crust strips in a lattice pattern over the fruit filling. - Trim and crimp the edges:
Trim both the lattice strips and bottom crust to have a 1-inch overhang. Fold the excess under itself and press down to create a flat edge. Crimp as desired. - Apply egg wash:
Beat the egg with 1 tablespoon of water. Brush the lattice topping and crust with the egg wash and sprinkle with coarse sugar. - Bake the pie:
Cover the edge of the pie loosely with aluminum foil. Bake for 20 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 40-50 minutes, until golden brown and bubbling. - Cool and serve:
Place the pie on a cooling rack and cool for 4-5 hours before slicing.
Notes
- Peeling peaches is optional but recommended for a smoother texture.
- Add a pinch of salt to balance sweetness and enhance flavor.
- Experiment with spices like nutmeg, cardamom, or ginger for variety.
- Include all juices from the peach mixture to ensure proper thickening.
- For a non-lattice top, use a whole crust with vents or decorative cutouts.
- Bake on a preheated sheet tray for a crispier bottom crust.
- Tent the pie with foil if the top browns too quickly.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
