Rustic Peach Pie with a Secret Ingredient: A Summer Delight (Print Version)
Discover my Rustic Peach Pie with a Secret Ingredient. Juicy peaches, flaky crust, and a special twist make this pie unforgettable.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 80 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ For the Flaky Crust
01 -
2 ½ cups (300g) all-purpose flour
02 -
1 teaspoon salt
03 -
1 cup (226g) unsalted butter, very cold and cubed
04 -
½ cup (120ml) ice water, plus more if needed
→ For the Juicy Peach Filling
05 -
6-7 cups (about 2.5 lbs) fresh peaches, peeled, pitted, and sliced
06 -
¾ cup (150g) granulated sugar (adjust to taste)
07 -
¼ cup (30g) cornstarch
08 -
1 tablespoon fresh lemon juice
09 -
½ teaspoon ground cinnamon
→ The Secret Ingredient & Finishing Touches
10 -
¼ teaspoon almond extract (the secret ingredient!)
11 -
1 large egg, beaten with a splash of milk (for egg wash)
12 -
1 tablespoon turbinado sugar, for sprinkling
# Instructions:
01 -
First things first, let's get that crust going. In a big bowl, whisk together your flour and salt. Now, cut your *super cold* butter into small cubes. I usually use a pastry blender or my fingertips, quickly, to work the butter into the flour until it looks like coarse crumbs with some pea-sized pieces. This is where I always have butter bits flying around, honestly. Add the ice water a tablespoon at a time, mixing until it just comes together. Don't overmix, or you'll get a tough crust, and nobody wants that!
02 -
Divide your dough in half, flatten each into a disk, wrap 'em up tight in plastic wrap, and pop them in the fridge for at least 30 minutes. An hour is even better! This chill time is crucial for gluten to relax and for the butter to firm up again, which means a flakier crust. I once tried to rush this step, and the dough was impossible to roll out, tearing everywhere. Major oops!
03 -
While the dough chills, let's tackle those beautiful peaches. Peel, pit, and slice them about half an inch thick. I usually aim for about 6-7 cups. In a large bowl, gently toss the sliced peaches with the granulated sugar, cornstarch, lemon juice, and that tiny, magical drop of almond extract. Give it a good, gentle stir. The kitchen starts to smell like pure summer at this point, it's amazing.
04 -
Time to roll! Grab one disk of chilled dough from the fridge. On a lightly floured surface, roll it out into a 12-inch circle. I always aim for slightly larger than my pie plate. Carefully transfer it to your 9-inch pie dish. Trim any excess, leaving about a half-inch overhang. I usually just eyeball it, honestly, it doesn't have to be perfect. Press it gently into the bottom and sides.
05 -
Pour that fragrant peach filling right into your prepared bottom crust. Make sure to get all those juicy bits! Now, roll out your second dough disk for the top crust. You can do a simple full top crust, or get fancy with a lattice if you're feeling ambitious. I usually just do a full top and cut a few slits for steam to escape – less fuss, more pie! Carefully place the top crust over the peaches.
06 -
Trim and crimp the edges of both crusts together. I love a good fork crimp, it's rustic and easy. Brush the top crust with your egg wash and sprinkle with turbinado sugar for that extra sparkle. Pop it into a preheated oven at 400°F (200°C) for 15 minutes, then reduce the heat to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too fast, cover the edges with foil. The smell, oh my goodness, it’s just heavenly!
# Notes:
01 -
Always use *cold* butter and ice water for the flakiest crust; it's a game-changer I learned the hard way.
02 -
This pie keeps well at room temperature for a day, or in the fridge for up to 3 days. I find it tastes even better the next day!
03 -
No fresh peaches? Frozen sliced peaches work too! Just don't thaw them completely before mixing with the filling ingredients to avoid a watery mess.
04 -
For an extra fancy touch, serve this Rustic Peach Pie with a Secret Ingredient warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
# Equipment Needed:
01 -
9-inch pie dish
02 -
rolling pin
03 -
large mixing bowls
04 -
pastry blender (optional)
# Nutrition (Per Serving):
Calories: 350 Calories
Total Fat: 18g Fat
Total Carbohydrate: 45g Carbs
Protein: 4g Protein