Buttery Peach Pie (Print-Friendly Version)

Juicy peaches tucked into a crisp, golden butter crust—ideal for summer treats or family meals.

# Ingredients You'll Need:

→ Fruit Filling

01 - 8 soft peaches, pits removed
02 - 170 grams white sugar
03 - 2 teaspoons pure vanilla
04 - 1 tablespoon fresh-squeezed lemon juice
05 - 0.25 teaspoon nutmeg powder
06 - 0.25 teaspoon cinnamon powder
07 - 1 teaspoon sea salt
08 - 32 grams corn starch

→ Pastry

09 - 1 double pie shell, store-bought or butter-based homemade, not chilled

→ Finishing

10 - 1 egg, whisked
11 - 1 tablespoon brown crystal sugar, if you want

# How to Make It:

01 - Get water boiling in a big pot. Make an ice bath in a large bowl. Drop peaches in boiling water for 60 seconds, then move them to the ice bath for 2-3 minutes.
02 - Take peaches out and put them on paper towels. Pull off the skins and cut into wedges about 2 cm thick. Throw the slices in a big bowl.
03 - Mix the white sugar with your peach chunks and stir them up good. Let them sit out for half an hour.
04 - Drain juice from peaches into a medium pan. Put peaches back in their bowl. Turn heat to medium, add vanilla, lemon juice, spices, and salt to the juice and mix it up. Slowly add cornstarch while stirring until it gets thick like paste, about 2-3 minutes.
05 - Take pan off the heat. Gently fold your thickened sauce into the peach chunks with a rubber spatula. Wait for it to cool down.
06 - Heat your oven to 200°C with the rack in the middle. Sprinkle some flour on your counter. Roll both dough pieces out to 36 cm across, roughly 6 mm thick.
07 - Put one dough round in a 23 cm pie dish, trim any extra. Pour your cooled peaches evenly inside.
08 - Lay the second dough round over your filling. Press edges together with a fork or your fingers to close it up.
09 - Brush the top with beaten egg. Sprinkle with brown sugar if you like. Cut an X pattern about 8 cm long in the middle of the top crust.
10 - Put the pie dish on a baking sheet. Bake at 200°C for 15 minutes, then lower to 175°C and keep baking until the crust turns golden brown and filling bubbles, around 70 minutes. Cover with foil if the top gets too dark.
11 - Cool completely on a rack for about 2 hours before cutting. Serve however you like.

# Extra Information:

01 - Quick tip: The boil-then-ice bath trick makes peach skins slip right off.
02 - Don't rush the cooling time or your pie will turn into a runny mess when cut.
03 - The brown sugar on top gives a nice crunch, but your pie works fine without it.

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