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Cozy Picking Peaches Pie Recipe Easy Homemade Childhood Memory Dessert

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A nostalgic peach pie recipe featuring a flaky buttery crust and tender, spiced peaches, perfect for cozy gatherings and capturing the warmth of summer afternoons.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 5–6 large ripe peaches, peeled and sliced (about 6 cups)
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons coarse sugar (turbinado or sanding sugar, optional)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter or food processor, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (3-5 minutes).
  2. Slowly drizzle 6 tablespoons of ice water over the mixture, stirring gently with a fork. Add more water, one tablespoon at a time, until the dough just comes together when pressed. Form the dough into two discs, wrap in plastic, and chill for at least 1 hour.
  3. Peel the peaches by blanching them in boiling water for 30 seconds, then transferring to ice water. Slice peaches into ¼-inch thick pieces and place in a large bowl. Add granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon zest, lemon juice, and vanilla extract. Toss gently to coat evenly. Let sit for 15-20 minutes to macerate.
  4. On a lightly floured surface, roll out one dough disc into a 12-inch circle. Place it into a 9-inch pie dish, pressing gently to fit. Trim excess dough, leaving about a 1-inch overhang.
  5. Spoon the peach filling into the crust, spreading evenly and keeping juices contained. Pour any extra liquid over the filling.
  6. Roll the second dough disc into a 12-inch circle. Lay it whole over the filling or cut into strips for a lattice top. If lattice, weave strips over filling and trim edges.
  7. Fold the top crust edges under the bottom crust edge and crimp to seal. Cut slits into the top crust if using a whole top to allow steam to escape.
  8. Brush the entire top crust with beaten egg. Sprinkle with coarse sugar.
  9. Bake in a preheated oven at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 35-40 minutes until crust is golden and filling is bubbling. Shield edges with foil after 30 minutes if needed.
  10. Remove pie from oven and transfer to a cooling rack. Let cool for at least 2 hours before slicing.

Notes

Keep butter and water cold when making crust for flakiness. Macerate peaches to draw out juices and sweeten. Use foil strips to prevent crust edges from burning. Let pie cool for at least 2 hours to set filling. Frozen peaches can be used if thawed and drained well. Blind baking the crust for 10 minutes can prevent sogginess.

Nutrition

Keywords: peach pie, homemade pie, childhood dessert, peach dessert, easy pie recipe, summer dessert, nostalgic recipe

Find it online: https://clunkcook.com/cozy-picking-peaches-pie-recipe-easy-homemade-childhood-memory-dessert/