This peach pie recipe has been a fan favorite on Cup of Flour for years! Bursting with sweet, fruity flavors, it’s easy to make and absolutely irresistible.
INGREDIENTS
Pie Crust
- Flour: 2 cups
- Granulated Sugar: 1 ½ tablespoons
- Salt: ½ teaspoon
- Cold Butter (cut into small cubes): 1 cup
- Cold Water: ¼ cup
- Whisked Egg: 1
Pie Filling
- Canned Peaches (drained): Two 28 oz cans
- Granulated Sugar: ½ cup
- Brown Sugar: ⅓ cup
- Cinnamon: 1 ½ teaspoons
- Nutmeg: ½ teaspoon
- Cornstarch: ⅓ cup
- Vanilla Extract: 1 teaspoon
- Lemon Juice: ½ tablespoon
- Melted Butter: ¼ cup
INSTRUCTIONS
- Prepare the Pie Crust:
In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter and work it in with your hands until the mixture resembles coarse crumbs. Gradually add the cold water and shape the dough into a ball. Divide the dough in half and flatten each portion into a patty shape. Chill the dough patties on a plate in the refrigerator. - Preheat the Oven:
Set your oven to 350°F. - Make the Filling:
In a separate bowl, mix all the pie filling ingredients until well combined. Set aside. - Roll Out the Dough:
Lightly flour a clean surface and place one of the dough patties on it. Dust the dough and rolling pin with a little more flour. Roll the dough into a 14-15 inch circle about ¼ inch thick. Fold it gently into quarters and transfer it to an ungreased pie dish. Patch any tears with excess dough. Pour the prepared filling into the pie crust. - Top and Bake:
Repeat the rolling process with the second dough patty and place it over the filling. Pinch the edges together and trim any excess dough. Use a fork or knife to poke holes or make slits in the top crust to allow steam to escape. Brush the crust with the whisked egg. Bake on the middle oven rack for 30-40 minutes, or until the crust is golden brown and fully cooked.
NOTES
- If there’s extra dough along the edges, you can either leave it for a thicker crust or trim it off. A rolling pin pressed firmly along the edges will cleanly remove the excess.
- Be sure to cut vents in the top crust to help steam escape and ensure even baking.
- This recipe uses an 11-inch pie dish. If your dish is smaller, extend the baking time by 5-10 minutes to ensure the pie is cooked through.
- Allow the pie to cool for at least 20 minutes before slicing. Cutting it too soon may cause the filling to run.
Nutritional information is approximate and provided for reference only.
