The Best Peach Pie Recipe You’ll Ever Bake #shorts

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Make the pie crust dough and chill it for 1 hour in the refrigerator.
2. Dust the work surface with flour and roll the first dough disk into a 13-inch circle, adding flour as needed so it does not stick. Fit it into a 9-inch pie pan, letting it extend over the edges, and refrigerate until needed.
3. Flour a sheet of parchment paper and roll the second chilled dough round to 12 inches on the paper. Cut it into 8 even strips and refrigerate until needed.
4. Preheat the oven to 425°F with racks in the middle and bottom third. Line the bottom rack with foil to catch drips. Fill a large bowl with ice water.
5. Bring a pot of water to a boil. Add the peaches for 1 minute to loosen the skins, then move them with a slotted spoon to the ice water.
6. When the peaches are cool, halve them, remove the pits, and slip off the skins. Cut the fruit into 1/2-inch slices and put them in a large bowl.
7. Toss the peaches with the lemon juice and vanilla, then add the sugar, flour, nutmeg and salt. Fold gently until no dry flour remains. Take the pie pan out of the fridge and pour in the filling.
8. Lay 4 of the chilled strips evenly over the peaches, using the longest strips in the center and shorter ones toward the edges. Fold back every other strip just past the halfway point. Lay one long strip across the center, perpendicular to the others. Unfold the strips, then fold back the alternating strips. Repeat with the remaining strips to make a lattice. Then fold back the alternating strips o
9. Tuck any excess dough under the bottom crust and flute the edges. Beat the egg with the water in a small bowl, brush it over the whole crust, and sprinkle with the coarse sugar.
10. Bake for 20 minutes at 425°F, then lower the oven to 375°F and bake 35 to 45 more minutes. If the crust browns too quickly, cover the top with a pie shield or foil. The pie is done when the crust is golden and the filling has bubbled for at least 5 minutes, with the center reaching 200°F on a thermometer.
11. Cool the pie for at least 2 to 4 hours before cutting so the filling can thicken.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

EggLemonPeachPie crust