Description
A rustic summer peach pie made with buttery homemade crust and a juicy filling of fresh peaches, warm cinnamon, and a touch of ginger. Perfect for showcasing ripe stone fruit.
Ingredients
Scale
- For the crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6–8 tbsp ice water
- For the peach filling:
- 3 lbs fresh yellow peaches, peeled and cut into 1-inch chunks
- ⅔ cup granulated sugar
- ½ cup all-purpose flour (or ¼ cup instant tapioca)
- 1 tbsp fresh lemon juice
- 1–2 tsp fresh minced ginger (optional)
- 1 tsp ground cinnamon
- 2 tbsp cold unsalted butter, cubed
- Optional for topping:
- 1 egg + 1 tbsp milk (egg wash)
- Coarse sugar for sprinkling
Instructions
- Make the crust: In a large bowl, combine the flour and salt. Cut in the cold cubed butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until a dough forms. Divide in half, shape into discs, wrap in plastic wrap, and refrigerate at least 2 hours.
- Prepare the filling: Peel and chunk the peaches into 1-inch pieces. In a large bowl, mix the peaches with sugar, flour (or tapioca), lemon juice, cinnamon, and optional ginger. Let sit for 10 minutes to macerate.
- Assemble the pie: Preheat the oven to 425°F (218°C). Roll out one chilled dough disc and line a 9-inch pie dish. Fill with the peach mixture and dot with cubed butter. Roll out the second dough disc and cut into strips to make a lattice top. Place over filling, crimp the edges, brush with egg wash, and sprinkle with coarse sugar if desired.
- Bake: Bake at 425°F for 20 minutes. Reduce heat to 375°F (190°C) and continue baking for 45–50 minutes, or until the crust is golden and juices are bubbling through the lattice.
- Cool: Let the pie cool on a rack for at least 4 hours before slicing. This allows the filling to fully set.
Notes
For extra depth, you can substitute a few tablespoons of brown sugar for granulated sugar. Serve with vanilla ice cream or whipped cream for a classic summer dessert.
- Prep Time: 30 minutes (plus 2 hours chill time)
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: peach pie, summer dessert, fruit pie, lattice pie, fresh peaches