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–+ servings

Goldilocks Peach Pie with Sweet and Tender Homemade Pie Crust

Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Cooling Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 402 kcal

Equipment

  • 9 inch pie dish
  • food processor optional, you can do by hand
  • Rolling Pin
  • zester or microplane

Ingredients
  

Pie Dough - Easy Double Pie Crust

  • 2 1/4 cups all purpose flour (270 grams)
  • 15 tbsp unsalted butter (213 grams) cold, cubed into small pieces
  • 1 1/2 eggs (chilled) **save the other 1/2 of egg for egg wash on top pie crust
  • 2-3 tbsp ice water, plus more if needed
  • 3/4 tsp table salt
  • 5 tbsp confectioner's sugar (1/4 cup plus 1 tbsp)

Peach Pie filling

  • 3 1/2 lbs peaches (approximately 8-10 peaches depending on size) peeled, pitted and sliced into 8ths
  • 1/3 cup granulated sugar *can add more to taste if peaches are less sweet
  • 1/3 cup brown sugar *can add more to taste if peaches are less sweet
  • 1 lemon zested for 1 tsp of zest and 2 tsps lemon juice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp table salt
  • 4 tbsp clear jel powder *can substitute quick cooking tapioca

Instructions
 

  • For the pie dough: Whisk together flour, salt and sugar and add to the food processor food processor.
  • Add the chilled, cubed pieces of butter to the flour mixture.
    Adding cold butter to flour mixture in food processor
  • Pulse the flour and butter a several times until the mixture looks sandy.
    Pulsed flour and butter has sandy texture
  • *If not using a processor and doing by hand: rub the butter between your fingers to break the larger pieces into smaller pieces while lifting the flour butter mixture to make it more airy. Do this until it looks sandy or bread crumbs.
  • In a small bowl, whisk the 2 tbsp ice water with the chilled egg, reserving more ice water if the dough needs to be hydrated more.
    Add ice water to eggs
  • Add the egg/water mixture to the flour/butter mixture in the food processor and pulse a few time until it just starts to form a ball of dough. If it needs more hydration, use more water, 1 tbsp at a time until desired texture.
    Add egg mixture to sandy flour mixture in food processor
  • Be careful not to overmix the dough. This dough will be silky and pliable with small butter pieces still visible.
    Pie dough coming together in food processor
  • *If by hand: mound the flour/butter mixture and form a well, pour 2 tbsp ice water/egg mixture into the well and using a metal spoon, stir into the flour mixture until it gets a little lumpy then combine with your hands, working quickly. You don't want to handle the dough too much because it will make the dough tough. Mix with your hands until the dough forms a ball and isn't sticking to the bowl. Use more ice water, 1 tbsp at a time if the dough is too dry until dough is just sticking together.
  • The dough should not be sticky or gluey and stick to your hands. It should be silky and a little stiff.
  • Divide the dough into 2 balls and flatten into disks. Wrap separately in plastic and refrigerate for at least 15 minutes.
    (You can start peeling your peaches for pie filling while waiting to chill).
    Dividing pie dough
  • Remove one disk of dough from the refrigerator. Let it stand at room temperature for a few minutes to soften slightly.
  • Add 1/2 the sugars to the peaches along with, lemon juice, lemon zest, cinnamon, salt. Let the fruit mixture sit for 10 minutes to allow the juices to render.
    Sliced peaches in bowl with sugars and spices for peach pie
  • Preheat oven to 400 degrees and put the rack low in the oven.
  • On a lightly floured surface, roll the dough out to a 12 inch circle, about 1/8" thick, trying to work quickly and not overwork the dough, again it will make the dough less light and flaky to more you work it.
    Rolling out pie dough
  • Transfer the dough to your 9 inch pie pan with dough hanging over. Refrigerate for a few minutes while finishing the peach filling.
    Transferring pie dough to pie plate on rolling pin
  • Remove the second pie dough disk from the refrigerator to soften slightly.
  • Whisk the rest of the sugars and the Clear Jel together and add it to the peach filling and juices. Toss to combine.
    Peaches in a bowl with Clear Jel container next to it
  • Remove pie shell from the refrigerator and pour the peaches and juices into the pie shell. If there is too much juice, leave some out so it doesn't overflow.
    Peaches in bowl with juices
  • Roll second disk of dough on a lightly floured surface to a 12"-diameter circle. 
  • Top the pie with the second dough round and trim the dough to 1/2 inch beyond the lip of the pie pan. Fold both top and bottom crusts under, flush with the edge of the pie plate and then crimp with either a fork or pinch with thumb and fingers to create a scalloped edge.
    Topping peach pie with top crust
  • Brush the top of the pie with the egg wash and sprinkle some granulated sugar on top for sweetness and crunch.
  • With a sharp knife, add five 2-inch vent holes around the center top of the pie to allow the steam to escape.
    Unbaked peach pie with egg wash and sugar sprinkled on it
  • Place the pie on a parchment-lined, rimmed baking sheet to catch any spills. Place it in the oven on a lower rack, and bake for 20 minutes at 400 degrees. Reduce the oven heat to 350°F and bake for an additional 30-40 minutes. If the top of the pie is getting too dark, cover with foil to prevent burning. The filling should bubble and the crust is golden brown. 
  • Transfer the pie to a wire cooling rack. Let it cool for at least 1 1/2 t0 2 hours until it comes to room temperature. This allows time for the juices in the pie to thicken.
    Peach pie overhead shot with pie server

Nutrition

Calories: 402kcalCarbohydrates: 57gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 326mgPotassium: 264mgFiber: 4gSugar: 31gVitamin A: 1081IUVitamin C: 12mgCalcium: 30mgIron: 2mg
Keyword fresh peach pie, Peaches, piecrust, shortcrust
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