Homemade Peach Pie

Steps

1. Add 2 ½ cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon salt, and 1 cup unsalted butter, to a stand mixer with the paddle attachment. Mix until the butter resembles pea shaped crumbs.

2. Add 6-8 tablespoons ice water to the dough 1 tablespoon at a time until the dough forms a ball.

3. Divide the ball into two balls and shape each into a round flat disk. Place in the refrigerator for 1 hour or overnight to chill.

4. Preheat oven to 425 degrees Fahrenheit.

5. Peel and slice 6-8 large ripe but firm peaches and place them to a colander to drain the excess juices for about 30 minutes.

6. While your peaches drain, prepare the bottom pie crust by rolling it out with a rolling pin and lining the pie dish. Place the pie dish in the fridge until you’re ready to add the filling.

7. In a bowl, whisk together ⅓ cup granulated sugar, ⅓ cup light brown sugar, ⅓ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt.

8. Pour the drained peaches into a large bowl and add the flour mixture on top then toss to coat the peaches. Add 2 tablespoons lemon juice and 1 teaspoon vanilla extract and mix to combine. Pour the peach filling on top of the prepared pie crust.

9. Roll out the remaining pie crust and place the top crust over the pie. Crimp the edges to seal.

10. In a small bowl, use a fork to whisk 1 large egg yolk with 2 tablespoons water. Use a pastry brush to brush the top of the pie crust. If you’d like, you can sprinkle granulated sugar over the top of the egg wash.

11. Place the prepped pie on a sheet pan (to catch any run-over juices) and bake for about 40-50 minutes. Bake until the filling is bubbly and the bottom crust is golden brown. If the top crust is getting too dark, you can use aluminum foil on top to prevent it from browning further.

12. Cool at least 20 minutes before cutting so the filling has time to set up. Serve with whipped cream or vanilla ice cream.