Classic Peach Pie

Ingredients

• 1.5 cup All-purpose flour (125 g, chilled)
• 10 tbsp Butter (113 g, cold, cubed)
• 0.25 tsp Salt
• 4-5 tbsp Ice water
• 14 Small Fresh peaches (about 2.5 lbs, peeled, pitted, sliced 1/4-inch thick)
• 0.75 cup Granulated sugar (150 g)
• 3 tbsp Cornstarch
• 0.5 tsp Cinnamon
• 0.25 tsp Nutmeg
• 2 tbsp Lemon juice
• 1 tsp Vanilla extract
• 1 Medium Egg (for egg wash)
• 1 tbsp Water (for egg wash)

Instructions

1. 1

   Make the pie crust: In a large bowl, whisk together the all-purpose flour and salt. Add the cold butter cubes and, using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized lumps of butter still visible throughout. This is critical for flakiness.

   5 min
2. 2

   Sprinkle 3 tbsp ice water over the mixture and gently toss with a fork until the dough just begins to come together. Add the remaining 1 tbsp water only if needed—the dough should be shaggy, not wet. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days).

   3 min
3. 3

   Preheat the oven to 400°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie pan, letting the excess hang over the edges. Trim to 1 inch overhang, then fold the edge under and crimp decoratively with your fingers or a fork. Prick the bottom all over with a fork (dock it) in a grid pattern to prevent puffing.

   10 min
4. 4

   Blind bake the crust: Line the docked crust with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 15 minutes until the edges set and lose their raw shine. Remove the weights and parchment, then bake another 5 minutes until the bottom is pale golden. Remove from the oven and set aside. Reduce the oven temperature to 375°F.

   20 min
5. 5

   Prepare the filling: In a large bowl, combine the granulated sugar, cornstarch, cinnamon, and nutmeg. Add the sliced peaches, lemon juice, and vanilla extract. Toss gently until the peaches are evenly coated and the sugar begins to dissolve, about 2 minutes. Let sit for 5 minutes to allow the peaches to release their juices.

   7 min
6. 6

   Pour the peach filling (including all juices) into the blind-baked crust, mounding slightly in the center. The filling should come to about 1/2 inch below the rim of the pan.

   2 min
7. 7

   Make the egg wash: Whisk together the egg and water in a small bowl. Brush the crimped edge of the crust with the egg wash until evenly coated—this will give the crust a deep golden shine.

   2 min
8. 8

   Bake the pie at 375°F for 35–45 minutes, until the crust is deep golden brown and the filling bubbles gently at the edges. If the crust edges brown too quickly, tent loosely with foil after 25 minutes. The pie is done when you see a few bubbles breaking through the filling at the edge.

   40 min
9. 9

   Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time is essential—the filling will set as it cools, and cutting too early will result in a runny pie. The pie can be served warm or at room temperature.

   120 min

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