Peach Pie

INGREDIENTS

  • For the Pie Crust:

    • 1 1/4 cups all-purpose flour

    • 1/2 teaspoon salt

    • 1/2 teaspoon sugar

    • 1/2 cup (1 stick) unsalted butter, cold, cut into small cubes

    • 3 to 4 tablespoons ice water

  • For the Filling:

    • 4 to 5 ripe peaches, peeled, pitted, and sliced

    • 1/2 cup granulated sugar

    • 2 tablespoons all-purpose flour

    • 1 teaspoon vanilla extract

    • A pinch of cinnamon (optional)

PREPARATION

For the Pie Crust:

  1. In a large bowl, mix the flour, salt, and sugar.

  2. Add the cold butter cubes to the bowl and quickly combine them with the flour using your fingers or a pastry cutter. The goal is to achieve a crumbly texture with butter pieces the size of small peas.

  3. Gradually add the ice water, one tablespoon at a time, stirring gently until the dough starts to come together. Only add as much water as necessary to form the dough into a ball.

  4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

  1. Preheat your oven to 190°C (375°F).

  2. On a lightly floured surface, roll out the dough into a circle the size of your pie pan.

  3. Transfer the rolled-out dough to a greased pie pan and adjust it to cover the bottom and sides of the pan.

  4. In a bowl, mix the peach slices, sugar, flour, vanilla extract, and cinnamon (if using). Stir until the peaches are well coated.

  5. Arrange the peach slices on the dough in the pie pan.

  6. Bake the pie in the preheated oven for about 40 to 45 minutes, or until the crust is golden brown and the peaches are tender.

    Let it cool slightly before serving. You can sprinkle it with powdered sugar or serve it with vanilla ice cream for an even more indulgent dessert. Enjoy your meal!