Recipe Index

Ingredients

• 2½ cups (11.0 oz oz) all-purpose flour
• 2 tsp. granulated sugar
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1" pieces
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. all-purpose flour, plus more for surface
• 3½ lb. ripe but firm peaches (about 10 medium), peeled, pitted, cut into ¾"-thick wedges (about 6 cups)
• ¼ cup (1.1 oz oz) cornstarch
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. brandy (optional)
• 2 tsp. vanilla extract
• 1 tsp. finely grated orange zest
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ¾ tsp. ground nutmeg
• ⅔ cup (4.7 oz oz) plus 2 Tbsp. granulated sugar, divided
• 2 Tbsp. chilled unsalted butter, cut into ½" pieces
• 1 large egg
• ½ tsp. ground cinnamon
• Vanilla ice cream (for serving; optional)
• A 9"-diameter deep pie dish

Method

1. Pulse the all-purpose flour, granulated sugar and kosher salt in a food processor just to combine, add the chilled butter pieces, and pulse until most of the butter is pea-sized with some larger pieces throughout.
2. Drizzle the apple cider vinegar and 1/3 cup of ice water over the pastry mixture and pulse, scraping the sides once, just until the dough comes together in clumps with no large pockets of flour.
3. Tip the dough clumps onto a clean surface, pat them into a 1-inch-thick rectangle with a bench scraper, fold the dough in half, and repeat that fold-and-pat two more times until it looks fairly smooth.
4. Divide the folded dough in half, flatten each piece into a disk, wrap the disks tightly, and chill them for at least 2 hours and up to 3 days.
5. Toss the peach wedges with the cornstarch, fresh lemon juice, brandy if using, vanilla extract, orange zest, salt, ground nutmeg and 2/3 cup of the granulated sugar, letting the fruit macerate while the pastry is rolled.
6. Roll one chilled disk into the bottom crust for a 9-inch deep pie dish, fill it with the macerated peaches and their juices, and dot the filling with the chilled butter pieces.
7. Roll the second disk over the peaches as a top crust, seal and crimp the pie's edges, and cut vents in the pastry so steam can escape.
8. Beat the egg with the cinnamon and the remaining 2 tablespoons of granulated sugar into a wash, brush it over the top crust, and bake the peach pie until the pastry turns deep golden and the filling bubbles thickly through the vents.
9. Cool the baked pie until the peach filling sets enough to slice cleanly, then serve the wedges with vanilla ice cream if desired.

Cook: 45 minutes · Total: 2 hours 50 minutes plus chilling

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data