Classic Peach Pie


Classic Peach Pie

Prep Time: 60 mins
Cook Time: 55-70 mins
Yields: 8


  • all purpose flour - 4 cups + more for rolling out
  • kosher salt - 1 teaspoon
  • cold butter - 16 oz.
  • ice water - 1 cup
  • pitted ripe peaches - 2 1/4 lb., sliced
  • brows sugar - 1/3 cup
  • vanilla sugar - 1 tablespoon
  • lemon juice - 2 teaspon
  • ground cinnamon - 1/2 teaspoon
  • salt - 1/4 teaspoon
  • corn starch - 3 tablespoons
  • egg yolk - 1
  • milk - 1 tablespoon


  1. Cut the cold butter into small cubes. Toss them in the flour and salt and work it in with your hands or with a bench knife, until you'll get raisins-size chunks of butter. This way you will get a flakier texture of the crust.
  2. Stream about ⅔ of the water over the dough, gently working it into the dough. Add water as necessary to get the dough to hold together, but not too much because it will become sticky.
  3. Split the dough it in half and knead each piece on a floured surface, to make a smooth dough. Press the dough into a disc and wrap in plastic. Transfer to the refrigerator to chill.
  4. Preheat the oven to 400 degrees F. Dust the counter with the flour and let the dough sit out for a few minutes to soften it just a bit.
  5. Then roll the dough out, so that is is approximately ¼ inch thick and large enough to leave a 1" overhang once it is in the pie plate.
  6. Trim the dough and set it in the pie plate, trimming again if necessary. You will likely have a decent amount of leftover dough.
  7. Return the pie plate to the refrigerator. Roll out the second piece of dough and slice it into long strips.
  8. Toss the peaches with the brown sugar, vanilla sugar, cinnamon, lemon juice, salt, and corn starch.
  9. Remove the pie plate from the fridge and pour in the sliced peaches. Whisk the egg yolk with milk to make an egg wash and then brush the edges of the pie crust with the wash.
  10. Weave the lattice top with stripes of dough. Once you have your lattice top on the pie, trim off the edges of the strips and press them into the bottom layer of dough. Then brush the lattice edges with the egg wash.
  11. Put the pie in the oven and bake for 55 to 70 minutes, until the crust browned and the filling hot and bubbly. If the edges start to get too brown, cover them loosely with some aluminum foil.
  12. When the pie finishes baking, set it out on a wire rack to cool completely before slicing it. Dust your peach pie with confectioners sugar, if you want.

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