Perfect Peach Pie
Peach pie is a quintessential part of summer. Enjoy summer’s sweetest stone fruit with this tried-and-true peach pie recipe that’s straight up delicious. Packed with a fresh, juicy peach filling encased in a flaky, buttery double-crust, this light and bright dessert is perfect on a warm summer’s night. Lemon juice offers a slight bitterness to offset the sweetness, while the vanilla and warm spices help balance the flavors to let the sweet fruit shine. With the perfect ratio of filling ingredients, big flavor, and crisp crust, this simple no-frills pie is pure summer bliss.
2½ cups all-purpose flour
2 tsp granulated sugar
12 Tbsp unsalted butter, cold and cut into ½-inch cubes
1 tsp salt
Yolk of 1 egg, beaten
1 tsp apple cider vinegar
¼ cup ice water
White of 1 egg, beaten
6-8 fresh ripe peaches, peeled and sliced (about 5 cups) See directions below to peel peaches
1 Tbsp fresh lemon juice
1 tsp pure vanilla extract
¾ cup granulated sugar
¼ cup light brown sugar, packed
½ cup all-purpose flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 Tbsp cornstarch (only if your peaches are super juicy)
In a food processor, pulse the flour, sugar, butter, and salt together until the mixture resembles a coarse meal. The butter should be evenly distributed and the mixture will be crumbly.
Add the egg yolk and vinegar to ¼ cup of ice water and stir to combine. Drizzle 4 tablespoons of this mixture over the dough and gently pulse to combine. Add the remaining mixture and gently pulse to combine. The dough should hold together.
Turn the dough out onto a lightly floured surface and gather into a rough ball. Divide the ball in half with a knife, then divide each portion in half again, and again, to create 8 equal portions of dough. Flatten each portion of dough with your hand to expand the pebbles of butter, then gather the dough together again into one ball. Divide this ball in half.
Flatten each half into a 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap and refrigerate for at least 1 hour until firm.
Preheat the oven to 425°F.
Bring a large pot of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for 1 minute, or just until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool for 2 minutes. Drain and peel the peaches and cut into ½-inch slices.
Combine the sliced peaches, lemon juice, vanilla, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt in a large bowl and gently mix to combine. Set aside for 5 minutes to allow the peaches to juice.
Take the larger of the two pastry discs out of the refrigerator and roll it out on a lightly floured surface to a 12-inch circle. Gently place in a 9-inch pie plate. Lightly sprinkle or sift the cornstarch (if needed) evenly over the crust, ensuring the cornstarch doesn't clump together. Add the peach filling, straining off some of the liquid. Wet the edges of the bottom pastry disc with some cold water.
Roll out the second disc of pastry to an 11-inch circle. Place on top of the peach filling. Press the edges of the pie shell together to seal and trim the overhang to a ½-inch. Fold the edge of the pie dough under itself and crimp decoratively. Using a sharp knife, cut a few slits in the top pie dough to allow steam to escape from the pie. Brush the egg white on the top of the entire pie, particularly around the edges.
Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake the pie for 15 minutes, then reduce the heat to 375°F. Cover the edge of the pie with foil or a silicone pie crust shield and bake until the filling is bubbling and the pastry is golden, about 45-50 minutes. Transfer the pie to a wire rack to cool completely.