Peach Pie

8 Servings
6 Hours

This is my favorite dessert to make on a hot summer day. Peach pie is so delicious with its perfectly tart and gooey peaches and a flaky all butter pie crust. With the dusting of granulated sugar on the top, it makes for an amazing picture worthy treat. Nothing beats a fresh pie straight out of the oven. This recipe makes enough pie dough for a crust and a lattice top. For the peaches, I like to use the frozen ones because they are already peeled and chopped. Fresh peaches work just as well, so feel free to use them if available. Serve with vanilla ice cream or whipped cream for an extra special addition.

Peach Pie

Recipe details

  • 8 Servings
  • Prep time: 1 1/2 Hours|Cook time: 30 Minutes|Total time: 6 Hours


For the crust:

For the peach filling:


For the crust:

Add the flour, butter, and 1 tbsp sugar into the bowl of a food processor. Combine until form pea-sized crumbs. Slowly incorporate the water and white wine vinegar, until a dough forms. Knead together until well combined.
Divide the dough into 2 and wrap each in plastic wrap. Allow to chill in the fridge for at least 30 minutes. In the meantime, start making the peach filling.

For the peach filling:

Preheat oven to 425°F. In a medium saucepan, combine the peeled and sliced peaches, sugar, cornstarch, and lemon. Cook until a jelly-like substance, around 10 minutes on low heat.
Take one of the dough pieces out of the fridge, roll out using some additional flower, and press into a 9 inch pie dish. Add the peach filling on top.
Take out the second dough piece and roll this one out as well. Cut into strips and make a lattice top. Sprinkle pie with the remaining 1 tbsp granulated sugar.
Bake the pie in the oven for 25-30 minutes, until golden brown. Allow to cool before serving. Pairs perfectly with vanilla ice cream or whipped cream.

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