Description
A classic summer dessert featuring sweet, juicy peaches in a flaky, buttery crust.
Ingredients
Scale
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and cubed
- 6–8 tbsp ice water
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough comes together. Divide into two discs, wrap in plastic, and chill for 1 hour.
- Preheat oven to 375°F (190°C). Roll out one dough disc and fit into a 9-inch pie dish.
- In a bowl, combine peaches, sugar, cornstarch, cinnamon, and lemon juice. Pour into pie crust.
- Roll out second dough disc and place over filling. Crimp edges, cut slits on top, and brush with egg wash.
- Bake for 45-50 minutes until golden brown. Cool before serving.
Notes
You can customize the seasonings to taste.