Description
A golden, juicy peach pie with a flaky crust and precise baking method. Topped with a crimped lattice, this American dessert delivers restaurant-quality results with ripe peaches and a perfectly balanced filling.
Ingredients
6 large fresh peaches
3/4 cup granulated sugar
2 cups all-purpose flour (Halal-certified if required)
1/2 cup (113g) cold unsalted butter
2 tablespoons cornstarch
1/2 teaspoon flaky salt
Optional: canned peaches for seasonal use
Instructions
Cut cold butter into flour using a pastry cutter
Add ice water gradually until dough forms
Wrap dough in plastic, refrigerate for 30 minutes
Roll dough to 1/8-inch thickness, cut 9-inch circles
Toss peach slices with sugar and cornstarch
Place peaches cut-side up in bottom crust with 1/2 teaspoon butter
Add cornstarch layer over filling
Place top crust, crimp edges, score top for steam release
Blind bake crust for 15 minutes at 375°F
Rotate pie, reduce oven to 350°F, bake 40-45 minutes
Cool completely before slicing
Notes
Microwave peach slices 10 seconds to remove excess juice
Use open-weave lattice crust for maximum fruit exposure
Freeze unbaked pies for up to 3 months
Avoid overfilling to prevent sogginess
Apply egg wash (optional) before baking for shine
- Prep Time: 45
- Cook Time: 40
- Category: Desserts
- Method: Baking
- Cuisine: American