Peach season is the most important season in my world. Countless cobblers, crisps, cakes and beautiful peach pies are made in my kitchen during the summer, and I would not have it any other way.
I understand that you would rather turn the oven off during the hot weather, but when you have luscious sweet peaches on deck, you have to do them justice, and this fresh peach pie is the way to do so.
I don’t share a lot of traditional pies on this blog. My family is more of a cobbler loving crew but we do make mean pies! My big mama makes such lovely peach pies that this recipe is an ode to her. With fresh picked peaches and a flaky crust, she definitely set the bar high on what a true fresh peach pie should taste like.
The filling of this pie tosses fresh peach slices with both brown and white sugars, lemon juice and zest, vanilla, and a bit of flour to thicken. It is sealed with my favorite pie crust recipe which I developed last year, and it is the only recipe I use. It has the perfect flaky texture (thanks to the hint of vinegar and cold ingredients) but ironically is also very tender (thanks to the egg yolk).
It also has a great flavor (I use milk instead of water and sprinkles of salt and sugar). What you end up with is the best pie crust ever. After you add the peaches, dot with my favorite thing in the world, butter, you brush with an egg wash, sprinkle with sugar and bake this delight until golden brown and bubbly. There are no words for how fantastic this fresh peach pie tastes. In fact, there is nothing more to say. On to the recipe.
- 1 1/2 cups all purpose flour, sifted
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 1/2 cup unsalted butter, cold and diced into small pieces
- 1/4 cup shortening, cold
- 1 large egg yolk
- 1/2 teaspoon white vinegar
- 1/3 cup cold milk
- 6 cups peeled and sliced fresh peaches
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup packed light brown sugar
- 1/4-1/2 cup granulated sugar (adjust this based on sweetness of peaches)
- sprinkle of salt
- sprinkle of nutmeg
- sprinkle of cinnamon
- 4 tablespoons all-purpose flour (go up to 5 if peaches are really watery)
- 1/4 cup butter, in small slices
- 1 egg, with 1 teaspoon of water beaten
- Granulated sugar for garnish
- To a large bowl, add sifted all-purpose flour, salt and granulated sugar and whisk together to blend.
- Next, add diced butter and shortening to the dry mixture. Using a pastry cutter or fork, begin cutting butter and shortening into the flour creating various sizes of crumbs. The crumbs should range from course pea shapes to larger chunks.
- Add one egg yolk and vinegar to crumb mixture and stir around to combine.
- Finally, slowly pour in milk around the entire mixture in three intervals of ¼ cup, using your hands to begin bringing the dough together.
- After the last milk addition, shape the dough with your hands into a flatter ball disk. Wrap the ball in plastic wrap and place in the refrigerator for at least 1 hour (I like to refrigerate longer to make sure the dough stays cold during latticing or decorating the pie).
- In a large bowl, add peaches, lemon est and juice, both sugars, salt, nutmeg, cinnamon, and flour and toss together until peaches are well coated.
- Preheat oven to 350 degrees.
- Roll out half of the pie dough and place the rest in the refrigerator. Add rolled out pie dough to the bottom of your pie plate.
- Fill pie dough with peach filling.
- Dot top of peach filling with butter.
- Roll out remaining dough and add to the top of the peach filling in a full sheet, in a lattice design or in another decorative design of your choosing.
- Brush top of pie crush with egg wash and sprinkle with sugar.
- Bake for 35-45 minutes or until crust is golden brown and inside peach filling is bubbling.