Peach Pie
A simple yet irresistible peach pie with a buttery, flaky crust and a juicy filling, perfect for summer.
Ingredients
For the Pie Crust
- 2 cups all-purpose flour For the pie crust base.
- 1 cup unsalted butter Cold and cut into small pieces.
- ¼ cup shortening For added flakiness.
- ¼ cup ice water To bind the crust.
For the Peach Filling
- 6-8 cups fresh peaches Ripe but firm, sliced and pitted.
- ¾ cup granulated sugar Adjust according to peach sweetness.
- ¼ cup cornstarch To thicken the filling.
- 1 teaspoon cinnamon Just a hint for flavor.
- 1 tablespoon lemon juice To enhance brightness of flavor.
Instructions
Prepare the Pie Crust
- In a food processor, combine flour, cold butter, and shortening. Pulse until you see pebble-sized butter bits.
- Add ice water slowly while pulsing until the dough barely holds together.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
Make the Filling
- Slice and pit the peaches, then place them in a large mixing bowl.
- Toss the peaches with sugar, cornstarch, cinnamon, and lemon juice until well coated.
Assemble and Bake
- Preheat the oven to 400°F (200°C).
- Roll out the chilled pie crust and place it in a pie dish.
- Pour the peach filling into the crust.
- Cover with another layer of pie crust, crimp edges, and cut slits for steam.
- Bake for 45 minutes or until the crust is golden and filling is bubbly.
- Let the pie cool for at least 3-4 hours before slicing.
Notes
Cool the pie crust before adding filling to avoid sogginess. Store covered lightly in foil or plastic wrap on the counter for up to two days, or refrigerate for longer storage. Homemade pie crust is recommended for best texture.