Fresh Peach Pie
Ingredients
Pie Crust
-
2½
cups
all-purpose flour
-
1
tablespoon
sugar
-
1
teaspoon
salt
-
1
cup
unsalted butter, cold and cut into cubes
-
½
cup
buttermilk, cold
-
1-2
tablespoons
water, cold
-
1
large
egg, beaten (for egg wash)
-
to taste
Turbinado sugar (for sprinkling on top)
Peach Filling
-
8
cups
sliced peaches, skin removed
-
½
cup
granulated sugar
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
3-4
tablespoons
cornstarch
-
½
teaspoon
vanilla extract
Instructions
- Combine flour, sugar, and salt in a bowl, then add cubed butter and mix until flaky.
- Chill the mixture in the freezer for 15 minutes.
- Add buttermilk and mix until it forms a ball, adding water if necessary.
- Divide the dough into two disks, wrap in plastic, and chill for at least 1 hour.
- In a separate bowl, mix peaches, sugar, cinnamon, nutmeg, cornstarch, and vanilla extract for the filling.
- Roll out one disk of dough and place it in a pie dish, then fill with peach mixture.
- Roll out the second disk, cut into strips, and create a lattice top over the filling.
- Pinch the edges together, brush with egg wash, and sprinkle with turbinado sugar.
- Bake at 400°F for 45 minutes or until golden brown and bubbling.
- Cool completely on a wire rack before serving.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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