Rustic Peach Pies

Ingredients

For the filling

  • 8-9  peaches
  • 1 Teaspoon  lemon juice
  • 1/2 Cup  granulated sugar
  • 1/4 Cup  firmly packed brown sugar
  • 3 Tablespoons  cornstarch
  •  Pinch of  numeg
  •  Pinch of  cinnamon

For the dough

  • 2 1/2 Cups  all-purpose flour
  • 1 Teaspoon  salt
  • 1 Teaspoon  granulated sugar
  • sticks butter, very cold
  • 4-6 Tablespoons  ice water

Summer is full of fresh, sun-ripened peaches — and what better way to eat those peaches than in a pie? This rustic peach pie is perfect for summertime easy baking. Just make the dough, roll out, and fold the corners over the peachy filling. You don't even need a pie pan because this can be baked right on a baking sheet. This quick and easy pie recipe will be your new summertime go-to recipe.

Click here to see 8 Secrets to Easy, Foolproof Summer Pies

Recipe courtesy of Bobbie Lloyd and Magnolia Bakery

Directions

For the filling

In a large bowl, prepare an ice bath. Set aside. Bring a large pot of water to boil. Cut an X at the base of each peach. Plunge the peaches into boiling water for 40-50 seconds. Test the looseness of the peach skin every few seconds by lifting it at the slit.  If it pulls away easily, immediately remove the fruit with a slotted spoon and plunge into cold water to stop the peach from cooking further.

In a small bowl, combine brown sugar, granulated sugar, cornstarch, nutmeg and cinnamon. Set aside. Peel blanched peaches and cut into 1-inch slices. Sprinkle with lemon juice and set aside. Gently toss the sugar mixture with the peaches.

For the dough

To prepare the crust, mix flour, salt and sugar together in a bowl and set aside. Set aside a cup with the ice water. Chop butter into ½” cubes. Mix flour and butter together until mixture looks like cornmeal. For this process you can either use a food processor with the plastic dough blade or your hands. If you use your hands, make sure that your butter is cold and that you work fast so that the heat from your hands does not melt the butter. Add water, a little bit at a time, and mix by hand. Scoop dough into one round ball and press into a rectangular shape. Divide pie dough into two even disks, wrap and refrigerate for at least 2 hours and up to 3 days.

For assembly and baking

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