Peaches are my favorite fruits, so to make a peach pie is an absolute joy for me. This here is the perfect peach pie for me. I couldn’t think of changing a thing.
The recipe for the pie crust is my trusted recipe that I use over and over again. It’s easy to make and delicious and flaky. But back to peaches. After all peaches are the star of the show here. I love peaches, they’re delicious and juicy. Beyond their deliciousness, peaches are full of health benefits, from contributing to your eye health to being full of vitamins and help protect against cancer and muscle degeneration. So if you have not yet had your peach intake this summer, it’s time!
- 2 1/2 cup flour
- 1 cup cold butter cubed
- 1 tsp salt
- 1 tsp sugar
- 6 to 8 tbsp ice cold water
- 1 egg beaten
- 5 cups sliced peeled peaches
- 2 tbsp lemon juice
- 1/2 cup all purpose flour
- 1 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp butter
Place the butter in freezer for 20 minutes.
In a food processor add the flour, salt and sugar and pulse a couple times.
Add the butter to the food processor and pulse a few times until the mixture resembles peas. Add the ice water one tablespoon at a time and continue pulsing. The dough should start to hold together.
Remove dough from food processor and place it over your working surface. Form the dough into 2 discs, cover in plastic wrap and refrigerate for at least one hour up to 2 days before using.
Preheat the oven to 425 F degrees.
Take out the pastry discs from the fridge and roll out a disc so that it's 12 inches in diameter and place it and arrange in your pie dish. Brush the pie crust with egg white so that it doesn't get soggy.
In a large bowl place the sliced peaches and sprinkle with the lemon juice. Mix gently with a wooden spoon. In another bowl mix the flour, sugar, cinnamon, nutmeg and salt. Pour the flour mixture over the peaches and mix. Pour the peaches into the pie crust and dot with butter.
Cover with the other pie crust, folding the edges under. Dip a fork in the egg wash, and start sealing or pressing the edges with the tines of the fork. Brush the remaining egg over the top crust and cut several slits to vent steam.
Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees and bake for an additional 30 to 35 minutes, or until the crust is golden brown and you can see the juice bubble.
Cool before serving, though I prefer this pie warm with a scoop of ice cream.