double crust peach pie recipe

Written ByJenny Smyth Posted on
double crust peach pie recipe
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The Best double crust peach pie recipe

I’ve been making this double crust peach pie recipe for years, and it’s always a hit with my family and friends. The combination of tender peaches, flaky crust, and sweet vanilla flavor is a match made in heaven.

I love that this pie is perfect for any occasion – whether it’s a special dinner party or just a Tuesday night dessert. And the best part?

It’s incredibly easy to make and requires just a few ingredients. The secret to this pie’s success lies in its simple yet effective technique: a buttery, flaky crust that’s easy to roll out and holds its shape beautifully, paired with a deliciously sweet and tangy peach filling.

I’ve tried many different peach pie recipes over the years, but this one remains my go-to favorite. Not only does it taste amazing, but it’s also incredibly versatile – you can serve it warm with vanilla ice cream or at room temperature as a sweet treat after dinner.

And let’s not forget the health benefits of this pie: peaches are packed with vitamin C and antioxidants, making them a nutritious addition to any meal. Plus, the crust is made with cold butter, which means it’s much healthier than traditional pastry dough recipes.

Double Crust Peach Pie

Double Crust Peach Pie

4.7 from 1411 votes

A classic double crust peach pie filled with sweet, juicy peaches and a hint of cinnamon. The flaky, buttery crust perfectly complements the tender fruit filling.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Double Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1/4 to 1/2 cup ice water

For the Peach Filling

6 cups sliced fresh peaches (about 6-8 medium peaches)
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter, cut into small pieces
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for sprinkling)

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, salt, and sugar.
2Add the cold butter cubes and use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle 1/4 cup of ice water over the mixture and stir with a fork until the dough just comes together, adding more water a tablespoon at a time if needed.
4Divide the dough in half, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
5Preheat your oven to 425°F (220°C).
6In a large bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
7Toss gently until the peaches are evenly coated.
Set aside.
8On a lightly floured surface, roll out one disc of dough into a 12-inch circle.
9Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
10Pour the peach filling into the crust and dot the top with the small pieces of butter.
11Roll out the second disc of dough into another 12-inch circle.
12Place it over the filling.
13Trim the excess dough, leaving about a 1/2-inch overhang.
14Fold the overhang under itself and crimp the edges with your fingers or a fork to seal.
15Cut several slits in the top crust to allow steam to escape.
16Brush the top crust with the beaten egg and sprinkle with coarse sugar.
17Place the pie on a baking sheet to catch any drips.
18Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly.
19If the edges brown too quickly, cover them with foil.
20Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

🔧Equipment

Large mixing bowl
Pastry blender or two forks
Plastic wrap
Rolling pin
9-inch pie dish
Small bowl
Pastry brush
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 70mg🧂Sodium: 300mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 5g

📝Notes

For a deeper flavor, you can add 1/4 teaspoon of almond extract to the peach filling. If using frozen peaches, thaw and drain them well before using to avoid a soggy pie.

Watch Video Of How Double Crust Peach Pie Works

This double crust peach pie is always a good idea for any occasion – whether you’re hosting guests over for dinner or simply want something deliciously easy to make on weekdays.

The key home cooking technique lies in creating that perfect flaky crust by using cold butter mixed into all-purpose flour before rolling out evenly across parchment paper – don’t forget to chill both dough pieces separately before assembling into individual servings so they hold their shape beautifully once baked through until golden brown.

❓ Frequently Asked Questions About Double Crust Peach Pie

Q1: What type of flour should I use for the crust?

In order to achieve that perfect flaky texture in your crust, you’ll want to use all-purpose flour with a high protein content (such as bread flour) mixed with cold butter.

Q2: Can I substitute other types of sugar for the granulated sugar called for in the recipe?

While you can experiment with other sugars if you prefer a different flavor profile, keep in mind that granulated sugar provides the best balance of sweetness in this recipe.

Q3: How do I prevent the filling from becoming too runny?

To avoid excess liquid in your filling, make sure not only are your peaches fresh but also thoroughly drained after washing them under cold running water before adding any additional liquids like lemon juice or orange zest.

Q4: What temperature should I bake my pie at?

Bake your double crust peach pie at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 45 minutes or until golden brown.

Q5: Can I freeze my unbaked pie for later use?

Yes! Simply place your unbaked pie on a baking sheet lined with parchment paper and put it directly into your freezer until solidified; then transfer it to an air-tight container or plastic bag once frozen solid.

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