Sugar coated peaches with hints of cinnamon and vanilla, all baked into a flaky crust. That’s what awaits you when you make this. That plus the aroma that fills up your kitchen and makes your stomach start growling! It’s a simple, no fuss recipe that can be thrown together easily- the hardest part is waiting 45 minutes while it bakes! If you want to make this recipe even easier then skip the homemade crust part and buy premade crust! If you’ve never made pie crust, I promise this recipe is actually super easy (all you need is a food processor). But if you’re strapped for time and want your pie ASAP then buy premade- your secret is safe with me!
If you’re here because you’re interested in the pie crust design- I have good news! It’s actually really simple! I rolled out my dough and then used a circular bottle lid to cut out the shapes. You can also use a shotglass, a cookie cutter, a medicine bottle lid, etc. I started the first 2 rows with regular dough circles. From there, I added food coloring every time I wanted to shift the color to make an ombre circle pattern. For the third-fifth rows, I added 4 drops of food coloring and rolled the dough again to evenly distribute the color. For the sitxh-seventh rows, I added 2 more drops of yellow food coloring to deepen the color. And for the final two rows, I added a drop of red food color as well. Overall it really helped give a subtle ombre look to a simple pie and definitely was an eye catcher. If you don’t want to spend time rolling in color into the dough, you can also choose to simply brush a light layer on top of the crust before baking. I did this technique when I made a cherry pie for my best friend’s birthday and the result was equally gorgeous! You can check out that cherry pie design on my instagram if you haven’t seen it. But really, as long as that flaky crust is atop of sugary coated peach slices, you are in for a treat!
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 4 sliced peaches
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 cup unsalted butter diced
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup cold water
- In a food processor, combine flour, salt, and cold butter. Process until it forms coarse crumbs.
- Add water slowly (by spoonful), pulsing between additions. Eventually this should form a ball of dough. Divide into two balls for the two layers of crust needed.
- Place each ball of dough onto a baking mat or marble slab. With a piece of wax or parchment paper on top, roll the dough out to about 1/4" thickness. Add flour if the dough sticks to the slab or the rolling pin. Repeat for the second crust.
- Prepare a pie dish by brushing light butter at the bottom. Lift one crust and place it into the pie pan, pressing it gently into the bottom of the pan. Set in fridge until the filling is ready.
- With second crust, design however you desire and set aside. Once the peach filling is set inside, you will top it with this second crust. (For my design, I used a bottle cap to cut circular pieces of the dough out and laid the circles in lines. You can add food coloring to the dough or brush it on top for a colorful twist.)
- Preheat oven to 400 degrees F.
- In a large bowl, combine both sugars and peach slices. Toss gently.
- Add salt, vanilla extract, cinnamon, cornstarch, lemon juice, and butter. Toss again to fully coat peach slices in mixture.
- Pour prepared filling into the prepared crust.
- Using the second layer of crust, top the pie off in a special design. Make sure to trim and seal the edges around the pan. Use a fork to crimp the edges of the pie together to create a better seal.
- Bake pie at 400 degrees F for about 45-60 minutes, or until crust is golden brown and the filling is bubbly. If edges are browning but the middle is still not brown, you may cover the edges of the pie crust with foil and continue to bake.
- Allow to cool on a wire rack. Optional: serve slightly warm with a cold scoop of vanilla ice cream on top!