No question about it, Summer fruits are my favorite. But, there’s one that stands out above allllllllll the others and that’s the peach.

Goodness gracious, I dream about them when they aren’t in season and when they finally reach their peak, I’m in drippy, juicy peach heaven!

Give me peach salsa, peaches in my salad, my mom’s peach cobbler, peach butter, peach preserves on toast, peach cake – just give me ALL the peaches!

And since we’re in the height of peach season right now, it was time to make something with the local, sweet, fragrant peaches I had on hand.

Let’s make a peach pie, friends!

I used a favorite all butter crust recipe and a peach pie filling that I kind of came up with myself.

It got the stamp of approval from mom and I may have drooled a little, so that means it has my stamp of approval, too!

Enjoy!

Note: This is a single pastry recipe. Make sure to double it for the peach pie.

Carol’s Peach Pie

FOR THE ALL-BUTTER PIE PASTRY(Single Crust):

• 1/2 cup (1 stick) very cold unsalted butter
• 1–1/4 cups all-purpose flour, plus more for rolling
• 1/2 Tbsp organic cane sugar
• 1/2 tsp fine grain sea salt
• 1/2 Tbsp apple cider vinegar
• 4–6 Tbsp ice water

For the Peach Filling:

• 5-6 peaches , peeled and sliced
• 1/2 cup brown sugar
• 4 tablespoons cornstarch
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 1 egg , lightly beaten
• Raw or coarse sugar, for sprinkling

Toss cut peaches with sugar, cornstarch, ground cinnamon, ground nutmeg and lemon juice. Set aside.

ALL-BUTTER PIE PASTRY:

1. Cut the butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.
2. Pulse together the flour, sugar and salt in a food processor, once or twice until just combined. Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed, with the largest butter bits about the size of large peas.
3. Add the vinegar and ice water, pulsing once or twice between each tablespoon addition. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers.
4. Turn the dough out onto a clean, lightly floured work surface. Form into a round, flat disk, working quickly and being careful not to over-handle the dough.
5. Wrap the disk tightly in plastic wrap. Refrigerate the dough for at least an hour prior to rolling it out.

Prepare the pie pastry: Remove the dough from the fridge. Wait about 5-10 minutes for the dough to warm slightly and become pliable. Meanwhile, preheat the oven to 400° F.

1. Place the dough in the center of a clean, lightly floured work surface. Using a rolling pin,  start in the center of the disk, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.
2. Continue rolling until the dough is about 12 inches in diameter and about 1/8-inch thick. As the dough gets larger, be careful to apply even pressure with the rolling pin across the entire surface of the dough.
3. I used 4 individual ceramic pie plates and cut circles of dough to suit the plates. If you don’t have them, a regular 8-9 inch pie plate will be perfect!
4. Roll one pie crust into a 9-inch pie plate. Fill with peaches and juices.
5. Cut butter into small pieces and dot on the top of the peach pie filling.
6. Gently place the second whole pie crust on top of the filling, pinching edges to seal and cut a few slits on the top to vent your pie.
7. Brush the top of your pie crust with the lightly beaten egg and lightly sprinkle the coarse sugar on top.