Country Peach Pie

Total Time:
3 hr 35 min
Prep:
2 hr 15 min
Cook:
1 hr 20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • For the crust:
  • 3 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2 sticks cold unsalted butter, cut into small pieces
  • For the filling:
  • 4 pounds peaches, peeled and cut into wedges
  • 3/4 cup plus 1 tablespoon sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg
Directions

Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.

Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.

Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.

Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.

Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.

Photograph by Yunhee Kim


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    This recipe is featured in:

    Summer Entertaining Guide