Description
Warm, juicy peach filling spills from a crisp, buttery lattice that crackles under your fork, delivering waves of cinnamon warmth and sugar-kissed fruit in every bite.
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter cubed and cold
- 4 to 6 tablespoons ice water
- 5 cups fresh peaches peeled pitted and sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter cut into small pieces
- 1 egg
- 1 tablespoon milk
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl combine flour salt and sugar then cut in cold butter until mixture resembles coarse crumbs.
- Drizzle ice water a tablespoon at a time tossing gently until dough just comes together then divide into two disks wrap in plastic and chill 30 minutes.
- In another bowl toss sliced peaches with sugar cornstarch lemon juice vanilla and cinnamon until evenly coated.
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish transfer and trim the overhang.
- Pour peach filling into the crust and dot with small pieces of butter.
- Roll out second dough disk and place over filling trim edges then crimp or flute to seal and cut vents in the top.
- Beat egg and milk then brush over the top crust and bake at 400°F for 20 minutes reduce heat to 375°F and bake 30 to 35 minutes until crust is golden and filling is bubbly then cool before serving.
Notes
- Chilling the dough helps prevent shrinking during baking.
- Using ripe but firm peaches ensures the best texture and flavor.
- Allowing the pie to cool completely helps the filling set.
- Serve warm or at room temperature with a scoop of vanilla ice cream.