Double Crust Fresh Peach Pie
Flaky butter crust filled with sliced fresh peaches, sugar, cinnamon, and lemon, baked until golden and bubbling.
Equipment
- Food processor
- Rolling Pin
- Nine inch pie dish
- Rimmed Baking Sheet
Ingredients
Main Ingredients
- 300 g all purpose flour about two and a half cups
- 1 tsp salt
- 1 cup cold unsalted butter cut into small cubes
- ¼ cup vegetable shortening cold
- ½ cup ice water
- 7 cup sliced fresh peaches ripe but firm, about seven peaches
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
Instructions
Cooking
- Dough. Pulse the flour, salt, butter, and shortening, add ice water, divide, and chill thirty minutes.
- Filling. Toss the peaches with the sugar, cornstarch, cinnamon, and lemon juice.
- Heat. Heat the oven to 400 degrees F with a baking sheet on the lower rack.
- Assemble. Fill a crust lined dish, cover with the second crust, crimp, and cut vents.
- Bake. Bake about forty five minutes until golden and bubbling.
- Cool. Cool at least three hours before slicing.
Notes
Substitutions: Frozen peaches work without thawing, and all butter makes a crisper but less tender crust.
Tips: Keep the fats cold and cool the pie fully before cutting.
Storage: Refrigerate for up to three days. Do not freeze.
Nutrition is calculated for one slice.