Description
A buttery, flaky crust with a sweet-tart peach filling, infused with cinnamon and allspice. Perfect for summer or year-round with frozen/canned peaches. Coarse sanding sugar caramelizes the crust for extra flavor.
Ingredients
2 1/2 cups unbleached all-purpose flour
2 Tablespoons granulated sugar
1 teaspoon table salt
1/2 cup chilled vegetable shortening
12 Tablespoons chilled salted butter, cut into 1/4-inch pieces
6–8 Tablespoons ice water
6–7 large ripe peaches, peeled and sliced
1/2 cup sugar
3 Tablespoons cornstarch
2 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 Tablespoons coarse sanding sugar (optional for topping)
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, whisk together 2 1/2 cups flour, 2 Tbsp sugar, and 1 tsp salt
Add 1/2 cup shortening and 12 Tbsp butter, and use a pastry blender to work it into the flour until pea-sized crumbs form
Sprinkle 6-8 Tbsp ice water over the mixture and gently mix until a dough forms
Refrigerate dough for 1 hour
Roll out half the dough into a 12-inch circle, press into a 9-inch pie dish, and trim edges
Toss sliced peaches with 1/2 cup sugar, 3 Tbsp cornstarch, 2 Tbsp flour, 1/2 tsp cinnamon, and 1/4 tsp allspice
Place filling in the pie crust
Roll out remaining dough for the top crust, place over filling
Crimp edges with a fork and cut 3-4 slits in the top
Sprinkle with 2 Tbsp coarse sanding sugar if desired
Bake for 45-50 minutes, covering with foil if edges brown too quickly
Cool completely before serving
Notes
For a vegan version, substitute ¾ cup chilled coconut oil for the butter and shortening, and replace ice water with 2 Tbsp water + 1 Tbsp ground flaxseed mixed with 3 Tbsp water
Chill dough for at least 30 minutes before rolling
Leftovers can be stored at room temperature for 2 days or refrigerated for 5-7 days
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 16g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg