🍑🍑 Grandma's Peach Pie 🍑🍑
Channeling some sweet nostalgia with Grandma's Peach Pie. 🍑🥧
For the Pie Crust:
2 1/2 cups (312 grams) all-purpose flour
1 cup (2 sticks or 227 grams) unsalted butter, chilled and diced into small cubes
1 teaspoon salt
1 teaspoon granulated sugar
4 to 8 tablespoons ice water
For the Peach Filling:
5 to 6 cups (about 7-8 medium) fresh peaches, peeled and sliced
3/4 cup (150 grams) granulated sugar
2 to 3 tablespoons (15 to 23 grams) cornstarch or all-purpose flour for thickening
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon (5 ml) vanilla extract
Juice of 1/2 a lemon
2 tablespoons (28 grams) unsalted butter, to dot
A pinch of salt
For Assembly and Baking:
1 egg, beaten for egg wash
Additional sugar for sprinkling on the crust
Powdered sugar for dusting (optional)
Instructions:
Prepare the Pie Crust:
In a large bowl, mix flour, salt, and sugar. Cut in the chilled butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Gradually add ice water, tablespoon by tablespoon, mixing until the dough just begins to clump together.
Divide the dough into two halves, shape each into a disk, wrap in plastic, and refrigerate for at least one hour.
Prepare the Peach Filling:
In a large bowl, toss the sliced peaches with lemon juice, sugar, cornstarch or flour, cinnamon, nutmeg, vanilla extract, and salt. Let it sit to draw out the juices for about 10 minutes.
Assemble the Pie:
Roll out one disk of chilled dough on a floured surface to fit a 9-inch pie plate. Transfer the dough to the pie plate.
Spoon the peach filling into the crust, and dot with pieces of butter.
Roll out the second disk of dough and lay it over the filling, or cut strips for a lattice top. Trim the excess and crimp the edges.
Brush the top crust with beaten egg wash and sprinkle with sugar.
Bake the Pie:
Preheat the oven to 425°F (218°C).
Bake the pie on the lower oven rack for 18-20 minutes, then reduce the temperature to 350°F (177°C) and continue baking for an additional 30-35 minutes, until the filling is bubbly and the crust is golden brown.
If the edges brown too fast, cover them with foil or a pie shield.
Cooling:
Remove the pie from the oven and allow it to cool on a wire rack. The filling will thicken as it cools.
Serving:
Dust with powdered sugar before serving if desired.
The key to a great peach pie is making sure the peaches are ripe and flavorful, and to cool the pie sufficiently so the filling sets. Enjoy your homemade peach pie!