Homemade pies can be tricky, but they don’t have to be. If you want to learn how to make a perfect pie,
this straightforward recipe will get you there. A mixture of butter and shortening makes the golden crust
ultra flaky and tender. The juicy peach filling is slightly sweet and bubbles with cinnamon and nutmeg.
One slice of this pie will have you wishing peach season would never end!
- Yield: 10 Servings
- Preparation Time: 1 Hour 30 Minutes
- Total Time: 2 Hours 30 Minutes
- 21.5 cups (315g) all-purpose flour, plus extra for dusting
- 1¼ tsp salt
- 6 tbsp butter, chilled and cubed
- ¾ cup (154g) vegetable shortening, chilled
- ¾ cup (180ml) ice water
- 8 ripe but firm medium-size peaches, peeled and cored
- 1 Lemon juice
- ½ tsp vanilla extract
- 0.66 cup (84g) all-purpose flour
- 1 cup (215g) plus 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 tbsp butter, cut into small pieces
- 1 egg, beaten
Make the crust
- Whisk the flour and salt together in a large bowl. Using a pastry blender or your hands cut in the butter and shortening until the mixture resembles coarse meal. Slowly drizzle in the ice water as you stir with a large spoon. Transfer the dough to a floured work surface and, using your hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily but should not feel overly sticky. Divide the dough in half, shape into two balls and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour. Roll out the dough
- On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9 x 2in pie dish, and tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Make the filling
- Cut the peaches into ¼ in thick slices. Mix them with the lemon juice and vanilla in a large bowl. In a separate bowl, whisk the flour, 1 cup of sugar, cinnamon, nutmeg, and salt together until no large flour lumps remain. Add to the peaches and mix until combined. Pour the filling into the crust. Top with pieces of butter.
- Adjust the oven rack to the lower third position and preheat the oven to 450°F. Make the lattice top crust
- Remove the other ball of chilled dough from the refrigerator. Roll the dough out into a circle 10 in in diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 16 strips ½ in wide. Carefully thread the strips over and under one another on top of the pie, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang. Clamp down the edges of the dough with a fork or your fingers.
- Lightly brush the lattice top with the beaten egg and sprinkle with 1 tablespoon of sugar. Place the pie onto a large baking sheet and bake for 10 minutes. Keeping the pie in the oven, lower the temperature to 350°F and bake for an additional 45–50 minutes. If the crust is getting too brown too soon, cover loosely with aluminum foil and rotate the pie every 10 minutes. Remove the pie from the oven and allow to cool in the pan on a wire rack for at least 1 hour. The pie will stay fresh, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. Serve the pie warm or chilled.