Peach Pie
A classic peach pie recipe using canned peaches, with a buttery crust and a spiced filling, perfect for any occasion.
Ingredients
For the crust
- 2 cups Flour
- 1.5 tablespoons Granulated Sugar
- 0.5 teaspoon Salt
- 1 cup Cold Butter, Cut Into Small Cubes Essential for flaky crust
- 0.25 cup Cold Water
- 1 Egg, Whisked For egg wash
For the filling
- 2 28 oz cans Canned Peaches, drained Can substitute with fresh peaches
- 0.5 cup Granulated Sugar
- 0.333 cup Brown Sugar
- 1.5 teaspoons Cinnamon Traditional spice
- 0.5 teaspoon Nutmeg
- 0.333 cup Cornstarch
- 1 teaspoon Vanilla Extract
- 0.5 tablespoon Lemon Juice
- 0.25 cup Melted Butter
Instructions
Preparation of Crust
- In a bowl, mix the flour, sugar, and salt.
- Add the cold butter and use your hands to break apart the butter until a crumbly sand-like texture is formed.
- Add the cold water and form the dough into a rough ball shape.
- Split the dough in half and form each section into a burger patty shape, then refrigerate.
Prepare the filling
- In a separate bowl, combine and mix all the pie-filling ingredients and set aside.
Roll the crust
- Sprinkle flour over a flat kitchen surface, place one of the dough patties on it, and roll it out into a circle about 14-15 inches wide and ¼ inch thick.
- Transfer the rolled-out dough to an ungreased pie dish.
Assemble and bake the pie
- Pour the pie filling into the crust.
- Roll out the second dough patty and place it over the top of the pie, pinching the edges and cutting slits into it.
- Brush the top dough with the egg wash and bake in a preheated 350°F oven for 30-40 minutes until golden brown.
Notes
Allow the pie to cool for 10–15 minutes before slicing. Consider brushing sugar on top of the crust for extra sweetness.