PEACH PIE RECIPE

Peach pie is my favorite pie. Pair this recipe with vanilla ice cream and enjoy the perfect summer. 

Ingredients 

For the crust

2 1/2 cups (325 grams) all-purpose flour

1 teaspoon kosher salt

1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)

4 to 8 tablespoons ice water

For the filling

6 cups (1134g) fresh peach slices (about 10 peeled peaches, sliced)

3/4 cup (149g) granulated sugar

1/3 cup to 1/2 cup (40g to 60g) All-Purpose Flour or 1/3 cup (37g) cornstarch

1 teaspoon Vanilla Extract

1/8 teaspoon salt

1 teaspoon lemon juice

dash of cinnamon

For the topping

2 tablespoons (28g) milk

2 tablespoons (25g) coarse sparkling sugar

Steps

To make the crust, whisk together the flour and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.

Drizzle in the water as you mix, adding enough to make the dough cohesive. When you grab it in your hand, it should hold together easily, and not feel at all crumbly.

Pat the dough into a 5" disk, and smooth its edges by rolling it along a lightly floured surface like a wheel. Wrap in plastic, and refrigerate for 30 minutes.

While the crust is chilling, prepare the filling. Peel the peaches; the best way to do this is to cut a small X on the peach and plunge them into boiling water for 30 seconds, then place in a bowl of cold water. Their peels will slip off easily. Pit the peaches, and slice them about 3/8" thick.

Whisk together the sugar and thickener. Combine the peaches with the sugar mixture, vanilla, salt, and lemon juice, mixing thoroughly. Set the filling aside.

Preheat the oven to 425°F.

Remove the dough from the refrigerator. Flour a large work surface. Roll out the dough and place it in a 9" x 1 1/2" pie pan. Spoon the filling into the crust.

I did a lattice crust but you can do whatever you want. You could also gently drape the dough up and over the filling for a rustic look. 

Brush the crust with milk or cream and sprinkle with granulated or coarse white sugar.

Place the pie on a parchment-lined baking sheet to catch any spills. Place it in the oven on a lower rack, and bake for 20 minutes. Reduce the oven heat to 350°F and bake for an additional 45 to 60 minutes (tenting the crust for the last 15 to 20 minutes, as needed), until the filling is bubbly and the crust is golden brown. 

Remove the pie from the oven, and place it on a rack to cool overnight. It's imperative to let the pie cool  otherwise it will fall apart and be soft/mushy. 

Optional but highly recommend serving with vanilla ice cream. Enjoy!