Peach Pie Summer Dessert (Printable)

Sweet peaches baked in a golden, flaky crust with warm, comforting flavors and a hint of cinnamon.

# 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, for sprinkling)

# Directions:

01 - Whisk flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough forms. Divide in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
02 - Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla in a large bowl. Let rest for 10 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 edges.
05 - Pour peach filling evenly into prepared crust.
06 - Roll second dough disc and place over filling. Trim, seal, and crimp edges. Cut slits or create lattice for ventilation.
07 - Brush top crust with beaten egg and optionally sprinkle coarse sugar.
08 - Bake for 50 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
09 - Let pie cool on a wire rack for at least 2 hours to allow filling to set.

# Expert Suggestions:

01 -
  • The crust shatters when you cut into it, and the filling is jammy-sweet without feeling heavy or overdone.
  • There's something deeply satisfying about the ritual of making it from scratch—you earn that moment when it comes out of the oven golden and bubbling.
02 -
  • Cold is your friend with pie crust—warm butter makes tough, dense pastry, so keep everything as cold as possible and work quickly.
  • The filling will bubble and possibly overflow slightly, which is fine and actually a good sign; put a baking sheet on the rack below to catch any drips.
03 -
  • Freeze your pie dough discs for up to two months; they'll thaw just fine and you'll always have the components ready for a last-minute dessert.
  • If your peaches are juicy enough to make a puddle, you can strain some of the liquid off before baking and reduce it on the stove until syrupy, then drizzle it over the sliced pie—it looks fancy and tastes incredible.
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