Rustic Homemade Peach Pie: A Summer Delight (Print Version)

Bake a rustic homemade peach pie that tastes like summer. My simple recipe, full of juicy peaches and a flaky crust, is pure comfort.

# Recipe Info:

Prep Time: 40 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup (2 sticks) unsalted butter, very cold and diced
05 - ½ cup ice water (plus more if needed)

→ Juicy Peach Filling

06 - 6-8 ripe fresh peaches, peeled and sliced (about 6 cups)
07 - ½ cup granulated sugar
08 - ¼ cup light brown sugar, packed
09 - ¼ cup cornstarch
10 - 1 tablespoon fresh lemon juice
11 - ½ teaspoon ground cinnamon
12 - ¼ teaspoon ground nutmeg
13 - 1 teaspoon vanilla extract

→ Finishing Touches

14 - 1 large egg, beaten (for egg wash)
15 - 1 tablespoon turbinado sugar (for sprinkling)

# Instructions:

01 - Okay, first things first, let's get that crust ready. In a big bowl, whisk together your flour, a pinch of salt, and a tablespoon of granulated sugar. Now, cut in that super cold unsalted butter using a pastry blender or your fingertips. You want pea-sized crumbs, not a smooth dough. Then, slowly, and I mean slowly, drizzle in the ice water, one tablespoon at a time, mixing until it just barely comes together. Don't overmix! Split the dough in half, flatten each into a disc, wrap 'em up, and pop them in the fridge for at least 30 minutes. This chilling step is critical for a truly flaky <b>rustic homemade peach pie</b> crust.
02 - While the dough chills, get those beautiful peaches ready. Some folks blanch them to peel, but I find a sharp paring knife does the trick just fine, especially if they're super ripe. Slice them into about half-inch thick wedges. I love seeing the vibrant orange and pink hues, it just screams summer! This is where you can really see the fresh ingredients that make this <b>rustic homemade peach pie</b> so special. Don't worry if a few slices are a bit wonky; it just adds to the charm.
03 - In a large bowl, gently toss your sliced peaches with both granulated and brown sugar, cornstarch (don't forget it like I did that one time!), lemon juice, cinnamon, nutmeg, and vanilla extract. Give it a good, but gentle, mix until every peach slice is coated. You'll start to smell that amazing fruity-spicy aroma already, honestly, it's divine. Let it sit for about 10-15 minutes while you roll out your bottom crust; this allows the juices to mingle and the cornstarch to start doing its magic.
04 - Grab one of your chilled dough discs. On a lightly floured surface, roll it out into a 12-inch circle. Carefully transfer it to your 9-inch pie dish. Trim the edges, leaving about a half-inch overhang, and then crimp or flute them. Don't stress about perfection here; a slightly imperfect, rustic edge is part of the charm of a homemade pie. Pour your peach filling into the crust, making sure to get all those delicious juices in there too. This is the heart of your <b>rustic homemade peach pie</b>, so make sure it's snug.
05 - Now for the top! You can either roll out the second dough disc and place it over the filling, cutting a few slits for steam, or go for a classic lattice. For a lattice, slice the dough into even strips and weave them over the filling. It looks harder than it is, I promise! Just take your time. Once your top is on, trim any excess dough and crimp the edges to seal everything up. I sometimes get a little messy here, but it always bakes up beautifully.
06 - Brush the top crust with an egg wash and sprinkle generously with turbinado sugar. Pop it into a preheated oven at 400°F (200°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too fast, loosely tent it with foil. The kitchen will smell incredible, trust me! Let it cool completely on a wire rack—this is the hardest part, but it lets the filling set properly for your perfect <b>rustic homemade peach pie</b>.

# Notes:

01 - Always use cold butter and ice water for the crust; it's the secret to flakiness, I learned that the hard way.
02 - Don't skip cooling the pie completely before slicing, or your filling will just run out everywhere.
03 - If your peaches are super juicy, add an extra teaspoon of cornstarch to the filling.
04 - Serve warm with a scoop of good vanilla bean ice cream for pure bliss.

# Equipment Needed:

01 - 9-inch pie dish
02 - large mixing bowls
03 - pastry blender (or your hands!)
04 - rolling pin
05 - sharp paring knife
06 - wire rack

# Nutrition (Per Serving):

Calories: 380
Total Fat: 20g
Total Carbohydrate: 45g
Protein: 5g

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