Double Crust Peach Pie
This double crust peach pie is everything you could want in a pie! It’s perfectly sweetened, with juicy fruit and a rich and buttery crust.
Are you more of a fruit pie or a cream pie fan? I’ve always thought fruit pies were the best, but some people (cough, my husband, cough) seem to think they’re inferior. I’m obviously never going to turn down a good coconut cream, banana cream, or chocolate cream pie, but for me fruit is where it’s at! My favorite kind of fruit is peaches, so of course peach pie tops my list. I’ve been making this delicious peach crisp pie for several years now, but I thought it would be fun to try a double crust peach pie for the first time. (I know! How have I not made one before now?) It turned out absolutely delicious (because more pie crust is always a good thing) and was the perfect way to showcase some delicious peaches we picked at the end of the summer. This peach pie recipe is a keeper!
Just like with my triple berry pie, I cooked the pie filling before assembling and baking the pie. It’s definitely the way to go for more consistent results. Once the filling is cooked, just assemble and bake!
I like a thick crust around the edge of the pie, so I didn’t trim any of the excess, and instead twisted the top and bottom edges into a fairly thick band. If you prefer it thinner, that’s totally fine too! I just did a quick cross in the middle of the pie to let steam escape, but feel free to get as decorative as you like with it.
I think this pie is tastiest when it’s served warm with whipped cream or vanilla ice cream on the side, but it will be easier to serve if you let it cool completely. The leftovers need to be refrigerated, but will last several days in the fridge. This double crust peach pie is totally delicious!
Double Crust Peach PiePrint Recipe
for the pie crust:
- 2 cups flour
- 1 teaspoon salt
- 1 cup cold butter
- 1/2 cup buttermilk or milk plus a splash of vinegar
for the filling:
- 6 cups fresh peaches sliced
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1/4 cup corn starch
to assemble the pie:
- 1 egg
- 1 tablespoon water
- Preheat the oven to 350. To make the filling, add the peaches, sugar, and lemon juice to a large saucepan and bring it to a simmer. Stir in the corn starch and cook until thickened. Let cool to room temperature before assembling the pie.
- While the filling is cooling, make the pie crust. In a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
- To assemble the pie, roll the bottom half of the pie crust out to fit your pie dish, and press it gently into the dish. Pour the filling into the pie crust and spread it evenly. Roll out the top crust in an even layer, and cut vents as desired, Place the top crust on top of the filling, cut off the excess crust, and fold or crimp the edges together. In a small bowl, whisk together the egg and water. Brush the egg mixture over the top of the crust, spreading evenly. Bake 55-60 minutes, or until the crust is golden brown. Let cool completely before slicing and serving.