Easy Classic Peach Pie

This Easy Classic Peach Pie is a rustic version of the classic peach pie recipe with an all butter crust and fresh peaches. It's a simple pie recipe that's easy enough for anyone to make - even beginners! Be sure to follow my pro tips below for the perfect peach pie!

Course Dessert

Cuisine American

Prep Time 1 hour

Calories 3507kcal

Author Chrissie (thebusybaker.ca)

Ingredients

For the crust:

2 1/2 cups all purpose flour (315 grams)
1 tablespoon white sugar
2 pinches sea salt
1 cup cold unsalted butter, cut into small chunks (225 grams)
1/2 cup cold water

For the filling

1 tablespoon rolled oats
6-7 cups sliced fresh peaches (ripe is best!)
2 tablespoons cornstarch
3 tablespoons brown sugar
1 teaspoon cinnamon

For finishing:

1 egg
1 tablespoon water
1-2 tablespoons coarse sugar

Instructions

For the crust:

Add the flour, sugar and salt to a large bowl.
Add the chunks of cold butter and use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
Add the water slowly, just until the dough comes together. Depending on the weather, I sometimes don't use the entire half cup of cold water, so start by adding several tablespoons at a time just until the dough comes together.
Dump the rough dough onto the counter (there will still be some flour remaining) and combine it in folding motions just until the flour disappears. Using a folding motion will also help create flaky layers in your pie crust.
Divide the dough into two balls and wrap each one separately in plastic wrap, placing it in the fridge to chill overnight.

For the filling:

Add the sliced peaches to a bowl, along with the cornstarch, sugar and cinnamon. Toss just until combined.
Set the filling aside while you prepare the crust for baking.

Assembly:

Preheat your oven to 350 degrees Fahrenheit. If your oven runs hot, set it to 325 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
Remove the chilled pie dough from the fridge and roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).
Sprinkle the rolled oats evenly in the bottom of the unbaked crust and add the filling overtop, making sure not to press the filling into the bottom of the pan, letting it fall naturally.
Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter (or a pastry cutter, if you have one).
Create a lattice pattern using the strips of dough, overlapping every second vertical strip with every second horizontal strip.
Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under to create a clean edge.
Seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)
Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.
Dust the crust with the coarse sugar and bake at 350 degrees Fahrenheit for about 35 to 50 minutes, or until the crust is evenly browned and the filling is bubbly.

Notes

Watch the pie closely as it bakes to ensure it bakes and browns evenly. Feel free to turn the pie halfway through baking so it browns evenly in your oven.

Nutrition