Peach Pie

There’s nothing quite like a peach pie in the summer. Sweet, juicy peaches (fresh or frozen) are baked inside a buttery, flaky English crust that’s both sturdy and tender. I love adding raspberries for a pop of color and tartness, but you can make it with just peaches for a classic version. This is the perfect dessert to enjoy warm with a scoop of vanilla ice cream.

INGREDIENTS

FOR THE ENGLISH CRUST

1¼ cups all-purpose flour

½ tsp salt

1 tbsp sugar

6 tbsp chilled unsalted butter, cut into ¼-inch pieces

4 tbsp chilled all-vegetable shortening (I use Crisco butter-flavor sticks)

3 tbsp ice water (more if needed)

FOR THE FILLING

6–7 peaches, skinned and cubed (or a large pack of frozen sliced peaches with no skin and no added sugar)

2 tbsp fresh lemon juice (about 1 lemon)

¾ cup sugar

1 tsp vanilla extract

¼ cup + 1 tbsp tapioca (for thickening)

1 cup raspberries (optional)

1 tbsp butter, sliced into small pieces

1 egg + a splash of milk (for egg wash)

Additional sugar for sprinkling

Step 1: Preheat oven to 400°F.

Step 2: Make the crust. In a food processor, pulse flour, salt, and sugar. Add butter and shortening and pulse until the mixture resembles coarse crumbs. Slowly add ice water, pulsing just until the dough holds together. If needed, add an extra tablespoon of water.

Step 3: Press dough into a ball, wrap, and chill until ready to use. Bring to room temperature before rolling.

Step 4: Make the filling. In a large bowl, combine peaches, lemon juice, sugar, vanilla, and tapioca. Gently fold in raspberries if using.

Step 5: Roll out the crust and place in a pie dish. Pour in the filling and dot with butter slices.

Step 6: Roll out the top crust, place over the filling, and crimp the edges.

Step 7: Whisk egg and milk for the egg wash, then brush over the crust. Sprinkle with sugar.

Step 8: Bake for about 40 minutes, until the crust is golden and the filling is bubbly.

Step 9: Cool slightly before serving.