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Peach Pie Recipe
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Halloween Peach Pie Recipe

Cook Time1 hour
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 1 pie

Ingredients

For the Crust

  • 2½ cups all-purpose flour
  • ¼ cup sugar
  • 1 pinch salt
  • 2½ sticks butter cold, cubed or a combination of 5 oz. butter and 5 oz. shortening
  • ice water as needed, about 5 tablespoons

For the Filling

  • 9 peaches peeled and sliced into ½-inch wedges
  • ¾ cup light brown granulated sugar
  • Juice of half a lemon
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • pinch nutmeg
  • pinch salt
  • 4 tablespoons cornstarch
  • 3 tablespoons cold butter cut into small dice
  • 1 egg beaten
  • granulated white sugar as needed

Instructions

For the Crust

  • Place the flour, sugar and salt in a food processor and give it a quick whiz just to mix the ingredients.
  • Add the butter/shortening with the processor running just until it’s incorporated.  Acoarse meal is the target consistency.
  • Add the water in tablespoon increments, pulsing the processor just enough to incorporate it until a loose, crumbly, dough is formed.  Use as little water as possible to bring it together. 
  • Scoop out the dough onto a floured board and knead it briefly to bring it together, adding a little bit of extra flour if the dough is too sticky. 
  • Separate the dough into two pieces.  The first should be ⅔ of the total, to be used for the bottom crust, and the other third will form the top crust. 
  • Roll each into a ball, wrap with plastic wrap and rest in the fridge for an hour. 

Assembling the Pie

  • Place a baking sheet on the lower rack of the oven and preheat the oven to 400°F. 
  • Roll out the bottom crust on a floured board until it will fill a standard glass pie plate with about an inch or so overhang around the rim. 
  • In a large bowl combine the peach wedges, sugar, lemon, vanilla, cinnamon, nutmeg and salt.  Then slowly add the cornstarch, mixing well until it’s fully incorporated. Place the filling on the bottom crust. 
  • Dot the top of the filling with the diced butter. 
  • Roll out the top crust and place on the pie.  Crimp the edge of the topand bottom crusts to seal the pie.  Makea number of slits in the top crust to allow steam to vent. 
  • Brush the top crust with some beaten egg, (known as an egg wash), and then lightly sprinkle with the granulated sugar. 
  • Wrap the edge of the pie with narrow strips of aluminum foil to prevent it from over-browning.  Place the pie on the baking sheet and bake for 15 minutes. 
  • Remove the aluminum foil and continue baking for another 30-40 minutes, or until the top has lightly browned and the filling is soft and bubbly. Allow the pie to cool before slicing.