Description
Learn how to make a juicy and delicious peach pie with frozen peaches or fresh peaches for an easy summer treat or Thanksgiving dessert!
Ingredients
- 1/2 cup sour cream (cold)
- 2 large egg yolks (cold)
- 2 1/2 cups all-purpose flour
- 3 teaspoons granulated white sugar
- 1/4 teaspoon sea salt
- 12 tablespoons unsalted butter, cut into small cubes
- 5 cups fresh or frozen peaches, peeled and sliced (thawed if using frozen)
- 1/2 cup light brown sugar
- 2 tablespoons cornstarch
- 1/2 tablespoon ground cinnamon
- 1 teaspoon vanilla essence
- 1/4 teaspoon sea salt
Instructions
- Step: In a small bowl, whisk the sour cream and egg yolk to combine. Set aside.
- Step: In the work bowl of a food processor, pulse the flour, white sugar, and salt a few times to combine.
- Step: Add the butter to the bowl and pulse about 10 times, until butter is in pea size pieces.
- Step: Add half the sour cream and egg mixture and pulse about 5 times to combine, then add the remaining sour cream mixture and pulse/process to create a smooth, pliable dough.
- Step: Gather the dough together and transfer to a work surface. Separate the dough into two evenly sized balls. Wrap each separately in plastic wrap and chill in the refrigerator for 30 minutes.
- Step: In a large nonstick sauce pan over medium-high heat, stir together peaches, brown sugar, cornstarch, cinnamon, vanilla essence, and salt.
- Step: When mixture comes to a gentle boil, reduce heat to low. Simmer over low heat for 15-25 minutes, stirring occasionally, until mixture thickens.
- Step: Preheat oven to 350℉.
- Step: On a lightly floured work surface, use a rolling pin to roll one ball of pastry dough to a diameter of 10 inches. Gently lift the crust and place it in a 9-inch pie pan. Use kitchen shears or a sharp paring knife to trim excess dough from the edge.
- Step: Fill the crust with the peach filling. Roll out the top crust.
- Step: Gently transfer the second pie crust over the filling, pressing gently so it lays flat against the filling. Flute the edges using your thumb and forefinger. Using a small paring knife, cut four slits in the center of the crust to allow for venting.
- Step: Bake in preheated oven for 35-45 minutes, checking at 35 minutes to ensure that the edges aren’t overbrowning. If the edges of the crust are getting too brown, cover them with a pie crust shield or strips of aluminum foil.
- Step: Remove from oven and transfer to a wire cooling rack to cool for at least 2 hours before slicing.
Notes
Ensure pie crust ingredients are very cold, especially the butter. Freestone peaches are recommended for easier pitting. Thaw frozen peaches completely before making the filling.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 442 kcal
- Sugar: 24 g
- Sodium: 304 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 102 mg