This spiced peach pie is the perfect dessert to transition from summer to fall!
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Well it’s happened. We have pumpkin patched. Some will say it’s too early. HA. To those people we say ‘shhhhhhhh.’ It’s never too early. In fact we are going back to the pumpkin patch today! Listen, the pumpkin patch has a farm dog and that farm dog needs pets. Just doing our duty as self proclaimed dog people. You sun lovers get 3 whole glorious months of Summer, so just let us have September and October, ok?
In other news….we are newly obsessed with all things pie.
We’ve never really been “pie” people. For dessert we crave something rich, dense and chocolatey (like these chocolate coconut tarts). Not something filled with fruit. Therefore, we have never really dabbled in making pies. And if we did you bet your bottom that we didn’t make home made dough. Who has the time? Of course we’ve made dough from scratch before but honestly…the pre-made dough you can buy at the store gets the job done. Create a fancy design on top of your pie with the dough and nobody will question the homemade-ness of it, we promise.
We finally decided to give pie the love and attention it deserves and man oh man it opened a wormhole of possibilities. Making pie is actually very therapeutic for whatever reason. Maybe it’s squishing the butter into the flour by hand. Or the creative freedom that comes with a pie lattice. WHO KNOWS. But we cannot be stopped.
This peach pie is an ode to Summer fading away and the crispness of Fall starting to creep in. You’ve got the sweet peaches of warmer days, but the pumpkin pie spices of Autumn. MMM! The best of both worlds.
Do you need some pie pans? Check these ones out on Amazon!
Happy baking!
Cozy Spiced Peach Pie
Ingredients
- 2 1/2 cups flour
- 2 tsp cinnamon
- 1 tbsp granulated sugar
- 2 sticks unsalted butter room temp
- 1 egg beaten
- 1 tbsp milk or water
- 1 tbsp turbinado sugar optional
- 1/2 cup ice water
Peach filling
- 5 cups sliced and peeled peaches
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 3 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground nutmeg
Instructions
- In a large bowl combine the flour, cinnamon and cubed butter. Make sure to toss the butter and flour so the butter pieces are covered with flour.
- With your hands use your thumb and forefingers to work the butter into the flour. You want to do this over and over again until your butter is all pea sized pieces. A few larger pieces are ok!
- You want to work quickly because keeping the butter cold is very important for a flaky crust!
- The mixture at this point should resemble a course meal.
- Add the ice water in a tablespoon at at time and use your hands to toss together.
- Keep adding water a tablespoon at at time and mixing together until the dough starts to come together.
- Do not add too much water as you do not want the dough to be sticky.
- Do not work the dough too much! You can knead it a few times on a floured surface to get it to come together but a few dry pieces of flour and cracks in the dough are ok!
- Cut the dough into 2 pieces and flatten the discs. Wrap in plastic wrap and chill in the fridge for 1 hour before use.
Pie filling
- In a large bowl mix together the peaches with the spices, cornstarch, lemon juice and sugar. Set aside
Assembly
- Preheat oven to 425 degrees F.
- Take your chilled dough out of the fridge 1 disc at a time and roll out on a floured surface. Flour rolling pin so the dough does not stick. For a traditional pie dish you want about a 12 inch circle that is about 1/4 thick. Place at the bottom of your pie dish
- Place in the fridge and grab the other disc of dough and roll out.
- Cut in equal sized strips and create a lattice on top of the pie. Cut the excess off the edges and tuck in anything that hangs over.
- Mix the beaten egg and 1 tablespoon of milk or water together and brush on top of the pie dough. Sprinkle with turbinado sugar if desired.
- Bake the pie for 20 minutes at 425 degrees F. Then turn the oven down to 350 degrees F and bake for another 35 minutes until the crust is golden brown.
- Let cool completely before cutting.
YtheWait says
I am loving it…..