Peach Pie

What says summer more then peach pie? 

This is by far my favorite kind of pie, ok, maybe along with berry pie. The flaky crust combined with delicious peaches with a hint of cinnamon is incredible. Don't be surprised if you reach  for that second slice.



    • 2 1/2 cups all-purpose flour, (spooned and leveled)
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
    • 1/4 to 1/2 cup ice water


  1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
  2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
  3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.

peach pie recipe


    • 1 recipe (2 disks) Basic Pie Dough 
    • 3/4 to 1 cup of sugar (depending on the sweetness of the peaches)
    • 4 TB of flour
    • 1/2 tsp cinnamon or nutmeg
    • dash salt
    • 1 tsp of vanilla
    • 6 cups of fresh peaches (peeled and sliced)
    • 2 TB of butter (cubed)
    • Egg wash made with 1 yolk and 2 TB of water
    • sanding sugar


  1. Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to the pie dish.
  2. Preheat oven to 450 degrees. 
  3. Combine sugar, flour spice and salt. Add to the sliced peaches, mix lightly. Add the peaces to the pie dish with shell. 
  4. Add a top crust, crimp the edges, cut slits on the top crust. Brush with egg wash and sprinkle with sanding sugar.
  5. Bake for 20 then reduce the heat to 375 and bake for 40-50 minutes, or until the juices are bubbling and crust is nicely browned. 
  6. Cool completely before serving.