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Local peaches - Perfect for a Rustic Peach Pie
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Rustic Peach Pie

A delicious rustic peach pie made from local Pennsylvania peaches
Prep Time30 minutes
Cook Time30 minutes
Chilling Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 8 pieces

Equipment

Ingredients

Pie Crust

  • 2 cup all-purpose flour
  • 2 Tbsp granulated sugar
  • 1/2 tsp salt
  • 1 - 1/2 cups unsalted butter chilled, cut into 1/2 inch pieces
  • 1 - 2 Tbsp water ice cold

Pie Filling

  • 4 cups sliced peaches leave skin on
  • 2 Tbsp granulated sugar
  • 1 Tbsp cornstarch

Finishing Ingredients

  • 1 egg beaten
  • 1-2 tsp raw sugar (demerara sugar)
  • 1/4 tsp ground nutmeg

Instructions

Make Pie crust

  • Place flour, sugar, and salt in a large bowl.
  • Cut butter into the mixture with a pastry cutter until you have small pea-size pieces. Or pulse in a food processor until pea-size pieces form)
  • Gradually add water by the teaspoon, mixing with a wooden spoon until the mixture starts to form a ball. (Or pulse in a food processor, adding the water through the tube until a ball just starts to form). Be careful not to over mix! You should still see pieces of the butter in the mixture. This is what will make the crust flaky.
  • Turn the dough out onto a lightly floured board and roll out to a large square. Fold the dough over to form a smaller square and place it in the refrigerator for 30 minutes to an hour to chill.
  • Line a sheet pan with parchment paper.
  • Remove from the refrigerator and place on a floured board. Roll out to a 1/4 inch thick, into a large circle, about 16 inches in diameter.

Make the filling

  • While the dough is chilling, preheat the oven to 350° F.
  • Slice peaches into 1-inch pieces and place in a large bowl.
  • Toss the peaches with the sugar and cornstarch just before placing in the pie dough.

Assembling the Pie

  • Gently roll the crust over the rolling pin and place it on the sheet pan, allowing the edges to drape over the side.
  • Place the peaches in the center of the dough and spread out slightly, leaving ~ 2 inches of crust around the edges free. Fold the edges of the crust over the peaches, sealing with a little water if necessary.
  • Brush the crust with the beaten egg and sprinkle with the raw sugar and ground nutmeg.
  • Place in the center of the preheated oven and bake for about 30 minutes, until the crust is golden brown and the peach mixture is bubbling.
  • Remove from oven and allow to cool slightly. Serve with a side of vanilla ice cream!