Summer Peach Pie:
With peach season in full bloom, we’ve got the perfect summer peach pie recipe to take advantage of just in time for Father’s Day. The sweetness of a fresh peach along with a homemade pie crust will satisfy the whole family. You won’t want to miss out on this summer treat!
For the Pie Crust:
3 cups all-purpose flour, plus more for rolling
1 tbsp. sugar
2 tsp. kosher salt
2 sticks chilled unsalted butter, cut into 1⁄2-inch cubes
1⁄2 cup ice-cold water
For the Peach Filling:
1⁄2 cup granulated sugar
1⁄4 cup cornstarch
1 tbsp. fresh lemon juice
1 tbsp. bourbon
2 tsp. vanilla extract
1 tsp. kosher salt
1⁄2 ground cinnamon
1⁄4 freshly grated nutmeg
4 lb. peeled and pitted peaches, thawed if frozen, chopped or cut into thin wedges
1 large egg, lightly beaten
Turbinado sugar, such as Sugar in the Raw, to garnish
- To make the pie crusts, in a large bowl, whisk the flour with the sugar and salt. Add the butter and, using your fingers, press the cubes of butter into the flour until they become pea-size crumbles.
- Form a well in the center of the flour and pour in the water. Using a fork, flick the flour from the side of the bowl over the water, while turning the bowl, and toss until all the water is absorbed and the dough is still crumbly.
- Scrape the dough onto a work surface and gather and press the dough until it forms a compact disk. Cut the disk in half and then form each half into a smaller disk. Wrap each disk separately in plastic wrap, and refrigerate for 1 hour.
- Meanwhile, make the filling: In a large bowl, stir the granulated sugar with the cornstarch, lemon juice, bourbon, vanilla, salt, cinnamon, and nutmeg. Add the peaches and toss until evenly combined.
- Heat the oven to 375°. Using a rolling pin, roll one dough disk into a 1⁄4-inch-thick circle. Fit the circle into a 9-inch deep-dish pie pan and let the excess hang over the edge. Scrape the peach filling into the pie pan and distribute the fruit evenly. Roll the second dough disk into a 1⁄4-inch-thick circle and then, using a knife, cut it into 1-inch wide strips. Arrange the strips in a lattice pattern and then trim both dough circles so that 1⁄2 an inch of dough hangs over the edge. Lift up and then fold under the dough edge to form a thick crust, and then press to seal or crimp as desired. Brush the lattice dough and edge with the beaten egg and then sprinkle liberally with turbinado sugar.
- Bake the pie until the crust is golden brown and the filling is bubbling in the center, about 1 hour and 10 minutes. Let the pie cool completely before serving. Enjoy!