Peach Pie from Scratch
If there is one thing you need today, it’s a slice of this homemade peach pie recipe from scratch!
This delicious peach pie is bursting with flavor with fresh peaches and its flakey buttery homemade pie crust. You’ll love enjoying the bold flavor of the fresh peaches and the crunch from the crisp crust. This peach pie recipe from scratch is a summer staple at The McGuire Homestead.
What you’ll need…
Peaches: You’ll need to get soft ripe peaches that are full of fragrance. Hard unripe peaches will make it difficult to make the homemade peach pie filling.
Brown Sugar: You can use light or dark brown sugar for this recipe.
Start off by adding your all purpose flour, sugar, and salt into a food processor or a bowl. If you’re using a bowl like I am above. To be honest, I didn’t feel like getting the food processor out. Mix the dry ingredients together. Cut the COLD lard or unsalted butter up into tablespoon sized pieces and add it to the mixture. I use lard in our recipe because I feel like it makes the crust the perfect amount of flakey texture. Next you’ll want to add in your two tablespoons of ICE water then mix. Repeat this until you have reached six tablespoons. You know your homemade pie dough is ready when you can squeeze the dough into a clump and it holds its shape.
Transfer your homemade pie dough onto a floured cutting board and knead it 2 or 3 times just to help it come together. You”ll then want to take your dough divide it into tow and flatten them until they are 1 inch thick and place them into a ziplock baggie, then place it in the refrigerator to chill for 30 minutes to an hour.
3. Peel and slice your juicy peaches, I find its easier when you’re make an x on the end and peel down from there. Cut your peaches into 1 inch slices, then pour the sugar over the peaches and gentle mix it all together. Then place your peach mixture into a strainer and place back into the large bowl. We are wanting to catch all the juices that get extracted in order to use it for our homemade pie filling. Let that sit for about 30 minutes.
4. Next you will pour the juices into a medium sized sauce pan. Add your cornstarch and cook over medium heat for a few minutes or until it thickens. Make sure your whisking continuously you don’t want it to get burnt. Now remove from the heat and place the pie dough on the counter to begin to warm up.
5. Add peaches into the pan and fold them into the homemade pie filling you just made. Then set aside and preheat your oven for 400F.
6. Roll the chilled dough out to about 1/4 inch thick on a lightly floured surface. Transfer the dough to a nine inch pie dish, press in and trim excess.
7. Roll out the second disk of dough and cut one inch strips for your lattice. I am by no means an expert when it comes to homemade pie crust BUT I like the rustic look to this homemade peach pie.
8. Add the peaches to your pie dish then put your lattice top on by placing one set of strips on the pie then fold every other strip over. Place a strip of dough perpendicular to the others just next to the place you folded the others. Fold down the strips and repeat the process with the alternating strips until the lattice is complete. Trim the excess and crimp the edge then brush with an egg wash and sprinkle with sugar. Cover the edge loosely with foil and bake for 40-45 minutes at 400F or until the top is golden and the juices are bubbling. Allow to cool before serving.
