We are really enjoying peach season this year, from cobbler, jam, grilled peaches, and pies we cannot get enough of these juicy and sweet peaches! Too bad it only lasts for a few weeks in August. Today I am sharing with you my peach pie, it’s a family favourite…much like all my pies!
For a nice shiny and brown crust you can brush the top of the pie crust with a egg wash, it is an optional step. I like to sprinkle some course sugar on top of it as well, mind you I don’t always do this.
You can make the filling with white or brown sugar, it’s your preference. As far as the amount of sugar depends on how naturally sweet your peaches are. If the peaches are sweet, 1/2 cup of sugar is fine, if they are not as sweet use 2/3 cup of sugar.
You can peel your peaches or leave the skin on, I prefer to peel.
- 2 cups flour
- 1 tsp salt
- 2/3 cup cold unsalted butter + 3 tbsp
- 2 tsp oil
- 1/3 cup 1 % buttermilk or 1/3 cup milk with 1 tsp vinegar
- 6 cups of sliced peaches or 8 to 10 peaches
- 3 tbsp cornstarch
- 1/2 cup to 2/3 cup of white or brown sugar
Peel peaches, and slice peaches into thick or thin pieces. Combine with sugar and cornstarch.
Sprinkle some cornstarch on the bottom of the pie crust, it helps absorb the extra liquid from fruit. Add peaches to the crust, and top with the other layer of crust.
Close edges. If you want, you can brush with an egg wash and sprinkle with course sugar. Bake at 350 for 50 minutes to one hour or until nicely browned.