Freshly baked peach pie is a summer staple and one of our absolute favorite ways to enjoy Oregold Peaches. Crumbly, buttery crust paired with soft, juicy peaches? Nothing could be better! Well, maybe with ice cream on top…
Making peach pie, or any kind of pie, can be intimidating, but peaches don’t need a lot of extra work to turn into a delicious filling. Just a sprinkle of cinnamon or a dash of nutmeg is enough to add a little bit of fall coziness to this fresh summer dessert.
Classic Peach Pie
Equipment:
- Food processor
- Rolling Pin
- Pie plate
Ingredients:
For the crust
- 2 ½ cups all-purpose flour (plus some for rolling dough)
- 1 ¼ teaspoons kosher salt
- 2 tablespoons granulated sugar
- 2 ½ sticks unsalted butter (cut into cubes and chilled)
- ¼ cup cold water
For the filling
- ½ cup flour
- ½ teaspoon cinnamon
- ¾ cup sugar
- 10 fresh Oregold Peaches (sliced)
- 2 tablespoons lemon juice
- 2 tablespoons butter (chilled and diced)
- 1 egg
- 2 tablespoons cold water
Instructions:
For the dough
- Add the flour, salt, sugar, and butter to a food processor. Pulse until the dough becomes crumbly with pea-sized pieces of dough.
- Slowly add the water until the dough forms a ball.
- Remove the dough and divide into two pieces, one slightly larger than the other. Optional: Split the dough into thirds, with two larger pieces and one smaller for extra decoration on the top of the pie.
- Form each dough ball into a disk and wrap tightly with plastic wrap.
- Refrigerate for 6 hours or overnight.
For the pie
- Preheat oven to 450° F. Position one oven rack on the bottom and one in the center.
- Remove dough from the refrigerator.
- On a lightly floured surface, roll out one dough disk to 1/4-inch thick.
- Transfer the dough to a pie plate and gently press it into the plate, leaving any excess dough hanging over the edge for crimping later.
- Place sliced peaches in a large bowl. Sprinkle with lemon juice.
- In a small bowl, mix flour, cinnamon, and sugar. Add mixture to peach bowl and gently combine.
- Spoon the peach mixture into the prepared bottom crust, and top evenly with diced butter.
- On a lightly floured surface, roll out the other dough disk to 1/4-inch thick.
- Use the dough to cover the pie, tuck edges under the bottom piecrust, and crimp to seal.
- If you’re adding extra dough decoration, add it now. Roll out the extra dough on a floured surface. Using a knife, cut out leaves, flowers, or whatever tickles your fancy. Add the dough decoration to the top of the pie.
- Whisk egg together with cold water to make an egg wash. Brush it over the top of the pie.
- Place pie in center of the oven. Bake for 10 minutes before reducing the oven temperature to 350° F. Bake for approximately 40 minutes or until the crust is golden brown.
- Serve with vanilla ice cream or whipped cream.
