Peach Pie

nibbleboard.com/recipes/peach-pie-recipe

Ingredients

Instructions

1. Whisk flour, 1 tablespoon sugar, and salt together in a large bowl. Add the cold cubed butter and cut it in with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
2. Drizzle in ice water 1 tablespoon at a time, mixing with a fork after each addition, until the dough just comes together when squeezed. Divide dough in half, flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
3. Toss the peach chunks with granulated sugar, flour, lemon juice, cinnamon, ginger (if using), and nutmeg in a large bowl until evenly coated. Refrigerate the filling while you roll out the dough.
4. Adjust the oven rack to the lower-third position and preheat to 425°F (218°C). Place a rimmed baking sheet on the rack below to catch drips.
5. Roll one dough disk on a floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing gently into the bottom and sides. Trim edges to a 1-inch overhang.
6. Pour the peach filling into the crust and dot the top with the 2 tablespoons cold cubed butter.
7. Roll the second dough disk into a 12-inch circle. Cut into 1-inch strips with a pastry wheel or sharp knife. Weave a lattice top over the filling, alternating strips over and under. Fold the bottom crust overhang over the lattice edges and crimp with a fork or your fingers.
8. Beat the egg and milk together, then brush the lattice and edges with the egg wash. Sprinkle generously with coarse sugar.
9. Bake at 425°F for 20 minutes until the crust starts to turn golden.
10. Reduce oven temperature to 375°F (190°C) and continue baking for 35-45 minutes until the crust is deep golden brown and the filling is bubbling thickly through the lattice. If the crust edges brown too quickly, cover them with a pie shield or strips of aluminum foil.
11. Transfer the pie to a cooling rack and cool completely for at least 4 hours before slicing. The filling needs this time to set — cutting too early means a runny pie.

Nutrition per Serving

Chef Tips

• I've found that flour works better than cornstarch for peach pie — it gives the filling body without making it gummy. Use 1/2 cup for a sliceable filling or 1/3 cup if you like it juicier.
• After trying both ways, I always use fresh ginger instead of more cinnamon. Just a teaspoon adds this warm, subtle kick that makes people ask what your secret ingredient is.
• Frozen peaches work great here — thaw them completely, drain off the excess liquid, and pat dry before tossing with the filling. I actually keep a bag in the freezer year-round for pie emergencies.
• The 4-hour cooling time is non-negotiable. I know it's painful, but the filling literally cannot set if the pie is warm. Make it in the morning and slice after dinner.
• Store leftover pie tightly covered in the fridge for up to 5 days. Reheat slices in a 350°F oven for 10 minutes to re-crisp the crust — the microwave makes it soggy.

Storage

Cover tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 5 days. Keep at room temperature for up to 1 day if serving within a few hours.