Sweet, juicy peaches baked in a golden, flaky crust, perfect for warm summer gatherings.
# What You 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)
# How-To:
01 - Combine flour, sugar, and salt in a large bowl. Cut in cold butter with a pastry blender or fingers until texture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing until dough just holds together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least one hour.
02 - Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla extract in a large bowl. Let rest for ten minutes.
03 - Set oven temperature to 400°F (200°C).
04 - Roll one dough disc on a floured surface to fit a 9-inch pie dish. Transfer and trim excess dough.
05 - Pour peach filling evenly into the prepared crust.
06 - Roll second dough disc and place over filling. Trim excess, seal, and crimp edges. Cut slits or create lattice design for ventilation.
07 - Brush top crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Bake for fifty minutes until crust is golden and filling is bubbling. Shield edges with foil if browning too quickly.
09 - Allow pie to cool on a wire rack for at least two hours to set the filling before slicing.
