The Perfect Peach Pie (Print)

Flaky crust pairs with juicy peaches and a hint of cinnamon for a classic dessert everyone will love.

# Ingredients:

→ Pastry

01 - 2 pie crusts for a 23 cm pie or 1 package pastry for a 23 cm double crust pie (approximately 425 g)

→ Fruit Filling

02 - 5 cups (about 850 g) fresh peaches, sliced 1 cm thick
03 - 1 tablespoon (15 ml) freshly squeezed lemon juice

→ Binding & Sweeteners

04 - 1/4 cup (31 g) all-purpose flour
05 - 1/4 cup (32 g) cornstarch
06 - 3/4 cup (150 g) granulated sugar
07 - 1/4 cup (55 g) brown sugar, packed

→ Spices & Seasonings

08 - 1/2 teaspoon (1.5 g) ground cinnamon
09 - 1/4 teaspoon (1.5 g) fine sea salt

→ Finishing

10 - 2 tablespoons (28 g) cold unsalted butter
11 - 1 large egg, beaten

# Steps:

01 - Preheat the oven to 230°C. Position rack in the lower third of the oven.
02 - Combine sliced peaches and lemon juice in a large bowl, gently tossing to coat. Transfer peaches to a colander set over a bowl and let them drain for 10–15 minutes to remove excess juice.
03 - Fit one pastry crust into a 23 cm pie pan. Brush the bottom and sides of the pastry with a portion of the beaten egg to prevent sogginess. Reserve remaining beaten egg for later use.
04 - In a medium bowl, combine flour, cornstarch, granulated sugar, brown sugar, cinnamon, and salt. Stir until well blended.
05 - Add the dry mixture to the drained peaches and gently fold to evenly distribute.
06 - Pour the peach filling into the prepared crust. Dot surface with small pieces of cold butter. Top with the second pastry crust, trimming and fluting edges to seal. Brush top crust with remaining beaten egg. Cut four slits in the top to vent steam. For a decorative touch, sprinkle sugar over the crust if desired.
07 - Place the pie on a baking sheet to catch potential spills. Bake at 230°C for 10 minutes, then reduce temperature to 175°C and continue baking for 30–35 minutes, or until the crust is golden brown and juices are bubbling. If edges brown too quickly, cover them with strips of foil.
08 - Allow the pie to cool completely, then refrigerate for at least 2 hours before slicing for clean portions.

# Notes:

01 - Draining the peaches is essential to prevent excess liquid from soaking the crust after baking.
02 - Brushing the pastry with egg wash creates a barrier to maintain a crisp base.
03 - Using both flour and cornstarch gives the filling a glossy, cohesive texture.

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