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–+ servings

Perfect Peach Pie

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Prep Time 40 minutes
Cook Time 1 hour
Rest Time 1 day
Total Time 1 day 1 hour 40 minutes
Servings 8 servings

Ingredients
  

Pie Crust

  • 2½ cups all purpose flour plus more for rolling crust out
  • 1 tsp salt
  • 1 Tbsp granulated sugar
  • 6⅓ Tbsp unsalted butter cubed and chilled
  • ⅔ cup vegetable shortening chilled
  • >½ cup ice water

Peach Filling

  • 3 lbs peaches thawed if frozen, skinned and sliced if fresh
  • ¾ cup granulated sugar
  • ⅓ cup dried tapioca pudding mix
  • ½ tsp salt
  • 1 Tbsp cinnamon
  • 1 large egg whipped
  • ¼ cup raw sugar
  • ¼ cup unsalted butter

Instructions
 

Pie Crust

  • In a food processor or blender, add in the flour, salt, and sugar, blend slightly to combine. Add in the butter and vegetable shortening, pulse on low until the butter and shortening begin to turn the dry ingredients into crumbles.
  • A tablespoon at a time, add in the ice water while pulsing to allow the crust to come together. The dough will still be slightly crumbly. Do not add too much ice water or the crust will not be flaky.
  • Take the crust dough out and place it on a sheet of plastic wrap. Wrap tightly and refrigerate overnight.
  • The next day divide the crust in two and roll each out for the pie. You will want the crust to be no more than a half centimeter thick.

Peach Filling

  • In a large bowl combine peaches, sugar, cinnamon, salt, and tapioca. Stir to combine. Pour the peach filling into the prepared pie crust in the pie dish. Take the ¼ cup unsalted butter and cut it into thin slices. Place around the top of the peach mixture. Lay the second pie crust over the top. Pinch the edges to seal the crusts together. Cut slits in the top and brush with the whipped egg. Sprinkle with raw sugar. Bake at 425°F for 20 minutes then cover the edge of the crust and bake at 375°F for 40-50 minutes. Remove from oven and let cool. Serve with whipped cream or ice cream.
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