Description
Celebrate the end of summer with a classic Labor Day peach pie featuring a flaky, buttery crust and sweet, juicy peach filling. Perfect for your holiday gathering.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 tsp salt
- 6–8 tbsp ice water
- 6 cups fresh peaches, peeled and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for topping)
Instructions
- In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender until coarse crumbs form. Add ice water, 1 tablespoon at a time, mixing until dough holds together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
- In a separate bowl, combine sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to coat. Let stand for 15 minutes.
- Preheat oven to 400°F (200°C). Roll out one dough disc on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, trimming excess overhang.
- Pour peach filling into the crust, mounding slightly. Dot with 1 tablespoon butter if desired.
- Roll out the second dough disc and place over filling. Crimp edges to seal. Cut several slits on top for steam vents. Brush with beaten egg and sprinkle with coarse sugar.
- Bake for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 35–40 minutes, until crust is golden and filling is bubbly. If edges brown too quickly, cover with foil.
- Cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature.
Notes
- For a deeper flavor, add ½ teaspoon vanilla extract to the filling.
- If peaches are very ripe, reduce sugar by 2 tablespoons.
- To prevent a soggy bottom crust, brush the bottom crust with a thin layer of beaten egg white before adding filling.
- Leftover pie keeps well at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Prep Time: PT45M
- Cook Time: PT55M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg