Autumn Harvest Peach Pie

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It’s that pleasant, comfortable time of year!

Time seems to unwind as the daylight is shortened and the air becomes crisp.

Fall is this delicious time capsule that brings me into the calm, cozy transition toward winter. Where a slice of warm, fresh peach pie straight from the oven is served with vanilla ice cream along with a flood of memories that instantly feels like the comforts of home.

Here is my favorite peach pie recipe. Enjoy!

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Autumn Harvest Peach Pie | Erica Robbin

  • Servings: 1 pie
  • Difficulty: Moderate
  • Print

Fresh, juicy, and delightful.

I hope you enjoy this lovely peach pie! A 10-inch round deep dish is perfect for this recipe. You can also add a bit of nutmeg and cardamon for added depth of flavor.


Credit: ericarobbin.com

Autumn Harvest Peach Pie

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter, plus 1 tablespoon set aside for crust assembly
  • 1 tablespoon apple cider vinegar
  • 1/4 cup ice water (plus 2 tablespoons if needed)
  • 1 large egg, lightly beaten
  • 1 egg white for brushing over top)
  • 5 cups of chopped peaches
  • 1 teaspoon lemon juice
  • 2/3 cup granulated sugar, plus 1 tablespoon set aside for crust assembly
  • 1/4 teaspoon cinnamon (can also add nutmeg and cardamon as desired)
  • 3 tablespoons flour

Autumn Harvest Peach Pie

  1. Mix flour, salt, and butter together using pastry blender or fork.
  2. Add apple cider vinegar, water, and egg and gently fold (do not knead), roll into ball, cover, and refrigerate for 30 minutes.
  3. In the meanwhile, in a separate bowl, combine peaches, lemon juice, sugar, cinnamon and flour.
  4. Preheat oven to 400F degrees (218 C).
  5. Dough will be soft, but refrigerating for 30-60 minutes will help with better handling and shaping. Roll each half of dough between two squares of wax paper.
  6. Place one rolled dough crust in round pan, poke with knife or fork.
  7. Pour in peach filling, dot with 1 tablespoon butter.
  8. Then lay remaining half of dough over top in desired fashion such as a lattice pattern, ensuring slits for venting if leaving whole and that edges are sealed by pressing or fluting.
  9. Glaze 1 egg white on top of crust, add a toss of sugar for pretty.
  10. Cover pie edges with 2-3 inch strips of aluminum foil, removing foil at the last 15 minutes of baking.
  11. Bake 8-inch and 9-inch pies for about 35-45 minutes, 10-inch deep dish for about 40-50 minutes.
  12. Serve warm with vanilla ice cream.

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