Active Time
45 MIN
Total Time
2 HR 30 MIN
Yield
Serves : makes one 9-inch pie
© Quentin Bacon

How to Make It

Step 1    

In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

Step 2    

On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.

Step 3    

Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.

Step 4    

Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.

Step 5    

Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with Bourbon Whipped Cream.

Make Ahead

The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature.

Notes

As an alternative to the Bourbon Whipped Cream, serve the pie with vanilla ice cream.

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Aggregate Rating value: 5

Review Count: 15

Worst Rating: 0

Best Rating: 5

Author Name: @RedElephant

Review Body: I just made this pie and it taste really fantastic! You have a great recipe for this.. thank you

Review Rating: 5

Date Published: 2016-07-10

Author Name: subaruba

Review Body: I made this pie today with some wonderful fresh peaches I made the crust the night before. The crust kept breaking as I rolled it out. I pieced it together in the pie plate, the filling was great I added a little fresh nutmeg. The top crust did the same thingn breaking & piecing it together. When I baked it, it came together. Mt neighbor invited me to dinner & I broughr it. She is gourmet & a discriminating cook She said it was the best peach pie she had ever eaten. I loved it, So good.

Review Rating:

Date Published: 2016-07-21

Author Name: William Rickett

Review Body: My wife made it.  Fantastic! Used Splenda instead of sugar.

Review Rating:

Date Published: 2016-11-08

Author Name: @GoldGrapes

Review Body: I used to never know how to bake this kind of pie! You did a great job with this recipe and I'm pretty sure to be trying this very soon!

Review Rating: 4

Date Published: 2016-07-09

Author Name: Donna Kennedy

Review Body: Just made this awesome peach pie. It was a real hit. Thanks

Review Rating: 5

Date Published: 2016-07-09

Author Name: @GreenFish

Review Body: Wow! You made cooking looks very simple and easy! This motivates me to have a go! Thank you.

Review Rating: 4

Date Published: 2016-07-09

Author Name: peachpie420

Review Body: wotta those

Review Rating: 1

Date Published: 2017-05-04