Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: Under 2 hours, plus chilling time
Yield: Serves 8
Dive into a classic peach pie that promises homemade goodness in every bite.
Ingredients
Crust
- 2⅓ cups (292 g) - all-purpose flour
- 1 Tbsp. - granulated sugar
- 1 tsp. or ½ tsp. - Diamond Crystal or Morton kosher salt
- ¾ cup (1½ sticks) - chilled unsalted butter, into pieces
- ¼ cup - chilled solid vegetable shortening, into pieces
- 1 tsp. - apple cider vinegar
Filling
- 5 lb. - firm-ripe peaches, peeled, pitted, and sliced thick
- ¾ cup (150 g) - granulated sugar
- ¼ cup (32 g) - all-purpose flour
- ¼ tsp. - ground cinnamon
- ⅛ tsp. - ground cardamom
- ⅛ tsp. - ground nutmeg
- 1 large egg + 1 tsp. water - large egg beaten with water
- 2 Tbsp. - optional: sanding sugar or coarse raw sugar
- as desired - vanilla ice cream for serving
- Step 1 Kick things off by mixing 2⅓ cups of flour, 1 Tbsp. of sugar, and your choice of salt in a big bowl. Toss in ¾ cup of cold, cut-up butter and ¼ cup of chilled shortening. Work it with your fingertips till it looks like coarse meal.
- Step 2 Splash in 1 tsp. of apple cider vinegar. Gradually mix in ice-cold water with a fork, 1 Tbsp. at a time, until the dough clumps up. Shape the dough into a ball, divide it into two with one part slightly bigger. Flatten them into disks and chill for at least 2 hours.
- Step 3 Got extra time? The pie dough can chill in the fridge for up to 2 days. Remember to soften it a bit before rolling it out.
- Step 4 Preheat your oven to 375°F. In a large bowl, mix together your peeled, pitted, and thickly sliced 5 pounds of peaches with ¾ cup of sugar, ¼ cup of flour, and all the spices: ¼ tsp. of cinnamon, ⅛ tsp. of cardamom, and ⅛ tsp. of nutmeg.
- Step 5 Roll out the bigger dough disk on a floured surface until it reaches a 13–14 inch round. Transfer it to a 9-inch pie dish, and let it chill while you roll out the smaller dough disk to an 11-inch round. Cut this smaller dough into ½-inch wide strips for the lattice top. Keep them chilled till you need them.
- Step 6 Fill your chilled crust with the peach mix, mounding it up in the middle. Brush the pie edges with the egg-water mix. Arrange dough strips on top to form a lattice, and trim and crimp the crust edges. Brush the lattice with extra egg wash and sprinkle with sugar if you're in the mood.
- Step 7 Bake until the crust is a beautiful golden brown and the juices are bubbling thickly, about 1 hour 10 minutes to 1 hour 30 minutes. If the crust edges darken too fast, cover them with foil. Let the pie cool for at least 3 hours. Serve it with a scoop of vanilla ice cream.
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