Peaches may not be in season but I feel like my peach pie recipe should have been on here a long time ago. Hands down it is THE BEST pie out there and probably tied for my favorite dessert of all time. It’s simple, sweet, and soft ( just like the fruit that goes inside of it).
Whenever I make a top crust pie and I have a little extra time I like to make leaves for around the edge instead of crimping it. Every pie is different and sometimes the leaves get too dry, fall off, or don’t look good after they’ve been baked, but I still think it’s fun. I would recommend doing it if you’re not a fan of the basic fork-pressing or pinching techniques. All you have to do it cut little marquise shapes out of some thinly rolled dough and gently press “veins” into the top with a butter knife. On the pie featured here I also did vines (cords of dough twisted together) and tiny buds (balls of dough pinched at the top). Assemble all the pieces by dabbing them with ice water and then gently pressing them onto the top crust’s perimeter.
However you decide to crimp your crust, just have fun with it!
Ivy B. Lake
For this recipe you will need a 8-9″ pie dish, a large bowl, a cutting board, plastic wrap, a baking sheet, a food brush, a spatula, and aluminum foil. This recipe is for 1 pie.
Ingredients for the crust:
- 1 3/4 sticks very cold butter, cubed
- 3 3/4 cups all-purpose flour
- 1 1/4 tsp. salt
- 1 tbsp. white sugar
- 1/3 cup shortening
- About 3/4 cup ice cold water
- 1 egg, heavy cream, and white sugar for brushing
Ingredients for the filling:
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tbsp. lemon juice
- Scant 2 tbsp. all-purpose flour
- About 8-10 fresh peaches, peeled and sliced
- 1/2 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 tbsp. cornstarch
To prepare the crust, put the flour, salt, and sugar into a food processor and pulse. Gradually add the cubed cold butter and then the cold shortening. Slowly add the ice water until the dough gathers and forms a ball. Dump the ball onto a floured surface and divide it in half. Form each half into a thick disc and then wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 425 degrees.
In a large bowl, combine the peach slices, sugar, lemon juice, vanilla, cinnamon, and cornstarch in a bowl. Toss gently with a rubber spatula.
After 30 minutes remove one of the wrapped discs of dough from the refrigerator and roll it out into a 10″ circle. Wrap the dough around your rolling pin and then unroll it into the pie dish. Press this into the pie dish and trim any excess edges. Lightly brush with 1 egg white and then put the pie dish into the refrigerator to chill.
Remove the second wrapped disc of dough and roll it out, saving any excess dough for crust decorations. Remove the pie dish from the refrigerator and slowly pour the peaches mixture into the bottom crust. Place the top crust over the filling and pinch the edges together. Make slashes in the center. Decorate, crimp, or pinch the edges of the crust.
Brush the top crust with a beaten egg yolk. Bake the pie on a baking sheet lined with aluminum foil. Remove the pie from the oven after 15 minutes, brush the crust with heavy cream, sprinkle with white sugar, and then place back in the oven (without the baking sheet and aluminum). Reduce the oven temperature to 375 and continue baking for an additional 45-60 minutes.
I enjoy serving this pie warm with vanilla ice cream!