Classic summer juicy peaches (Printable version)

Golden, flaky crust surrounds juicy sweet peaches in this classic summer dessert.

# What You'll Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water

→ Peach Filling

06 - 6 cups ripe peaches, peeled, pitted, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon salt
13 - 1 teaspoon vanilla extract

→ Assembly

14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon coarse sugar (optional, for sprinkling on top)

# How-To Steps:

01 - Whisk flour, sugar, and salt in a large bowl. Cut in cold butter with a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate at least 1 hour.
02 - Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla in a large bowl. Set aside for 10 minutes.
03 - Preheat the oven to 400°F.
04 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer to the dish and trim the excess dough.
05 - Pour the peach filling evenly into the crust.
06 - Roll out the second dough disc and place it over the filling. Trim, seal, and crimp the edges. Cut slits or create a lattice pattern for steam to escape.
07 - Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Bake for 50 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
09 - Cool on a wire rack for at least 2 hours before serving to set the filling.

# Expert Hints:

01 -
  • The combination of yellow and white peaches creates this incredible depth of flavor that screams summer in every bite
  • That moment when you pull it from the oven and the whole house smells like cinnamon and buttered sunshine is worth every minute of effort
  • The filling sets up beautifully so you get perfect slices instead of a messy puddle on the plate
02 -
  • Cold ingredients are absolutely non negotiable for flaky pastry. Warm butter melts into the flour and you lose those tender layers.
  • Letting the filled peach mixture sit for 10 minutes before baking prevents a soggy bottom crust. The cornstarch starts working immediately.
  • The pie must cool completely before slicing. I learned this the hard way when I cut into one too early and ended up with peach soup all over my counter.
03 -
  • Freeze your butter for 10 minutes before cutting it in. Those extra cold bits create the most incredible flaky layers.
  • Place your pie dish on a preheated baking sheet. This jump starts bottom crust cooking and prevents that dreaded soggy bottom.
  • Room temperature peaches release more juices than cold ones, so let them sit out before slicing for the best flavor distribution.
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