This peach pie recipe was created by my mother and passed down to me, capturing the essence of the last ripe peaches of summer from our local farmers market.

I hope you enjoy this family favorite as much as we do!

Ingredients

• For the Crust
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter, cold and cut into small cubes
  • 6-8 tablespoons ice water
• For the Filling
  • 6-8 ripe peaches, peeled, pitted and sliced
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon unsalted butter, cut into small pieces
• For the Egg Wash
  • 1 egg, beaten
  • 1 tablespoon milk

Instructions

1. Prepare the Crust
   • In a large bowl, whisk together the flour, salt and sugar.
   • Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
   • Divide the dough in half, shape into discs, wrap in plastic wrap and refrigerate for at least 1 hour.
2. Prepare the Filling
   • In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice and vanilla extract.
   • In a separate small bowl, mix together the flour, cinnamon and nutmeg, then sprinkle over the peach mixture. Toss gently to combine.
3. Assemble the Pie
   • Preheat your oven to 425 degrees.
   • On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Place the dough into the dish, allowing the excess to hang over the edges.
   • Pour the peach filling into the crust, spreading it out evenly. Dot the filling with the small pieces of butter.
   • Roll out the second disc of dough and place it over the filling. Trim the excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
4. Bake the Pie
   • Brush the top crust with the beaten egg wash (egg mixed with milk).
   • Place the pie on a baking sheet and bake for 20 minutes at 425 degrees.
   • Reduce the oven temperature to 375 degrees and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
5. Cool and Serve
   • Let the pie cool for at least 2 hours before serving to allow the filling to set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Enjoy the sweet, juicy flavors of summer with this cherished family recipe!