Homemade Peach Pie Recipe
For the Crust:
  • 2.5 Cups Unbleached All-Purpose Flour
  • 1 Tablespoon Organic Cane Sugar 
  • ½ Teaspoon Salt
  • 1 Cup Butter {Very Cold-cut into squares}
  • 4 Tablespoons of Water {Very Cold} + Additional Water {by the Tablespoon} (Kitchen Note: We Used 5 Tablespoons of Water)
For the Filling: 
  • ¾ Cup of Organic Whole Cane Sugar (Kitchen Note- Can substitute with: 1/2 Cup white sugar PLUS 1/4 Cup brown sugar)
  • 4 lbs Ripe Peaches (Roughly 10 Medium Peaches or 5-6 cups) (Kitchen Note: These need to be peeled but check out the tip below to make it easy)
  • 3 Tablespoons Arrowroot Powder (Kitchen Note- Can substitute with: Cornstarch)
  • ½ Teaspoon Nutmeg
  • 1.5 Teaspoons Cinnamon
  • ⅛ Teaspoon Salt
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Vanilla
  • 2 Tablespoons Unsalted Butter
For the Topping (optional):
  • 1 Tablespoon Organic Cane Sugar (Kitchen Note- Can substitute with: 1/2 Cup white sugar)
  • 1 Teaspoon Cinnamon
  • 2 Tablespoons Milk
To Make The Crust
  1. Add all dry ingredients for the crust (flour, sugar, salt) into mixing bowl. Mix thoroughly.
  2. Add butter squares into mixing bowl. Mix on low until the mixture resembles sand (1-3 min).
  3. Add 4 Tablespoons water. Mix until dough clumps together onto paddle.
  4. (Kitchen Note- you may need more water. Add the water 1 Tablespoon at a time until desired result is reached. **We used 5 Tablespoons of water).
  5. Form into a ball. Divide in half. Form two balls of dough. Wrap each ball of dough in plastic wrap. Refrigerate for 30 minutes.
  6. Flour your rolling pin. Roll out each piece of dough (one for the pie crust bottom and one for the top). The bottom crust should be rolled to a 12-14 inch diameter. The top crust should be rolled out to 10-12 inches.
  7. Drape the bottom crust over a 9.5 inch pie plate (ungreased). Trim slightly over the edge.
  8. Cut the bottom crust into 1 inch strips. You will use this for the top of the pie after you put the filling in.
To Make The Filling 
  1. Peel your peaches. Kitchen Note: for a super easy way to peel peaches just bring a pot of water to a boil, add peaches, and boil for 45 seconds. Remove and put in a bowl of ice water for 45 seconds. The skin will peel right off!
  2. Slice peeled peaches into ¼ inch slices. Place in bowl.
  3. Pour sugar(s) over peaches. Stir. Cover and let stand 30 min.
  4. Drain peaches BUT RESERVE THE JUICE.
  5. Heat a small saucepan over medium low. Combine arrowroot powder, cinnamon, nutmeg, salt, and reserved juice. Bring to a boil. Cook and stir for 1-4 minutes until mixture thickens. Remove from heat. Add butter, vanilla, and lemon juice.
  6. Fold sauce mixture into peaches.
  7. Pour into crust.
  8. Place strips of top crust over pie. Trim, seal, and flute the edges. Cover edges with foil strips to prevent burning.
For The Topping (Optional)
  1. Mix cinnamon and sugar in a small bowl.
  2. Put milk in separate bowl.
  3. Brush top of pie strips with milk.
  4. Sprinkle with cinnamon/sugar mixture.
  1. Bake at 400 degrees F for 15 minutes.
  2. Lower heat to 350 degree F for 40-50 minutes or until crust browns. Let sit for 30 minutes prior to serving.
Recipe by The Easy Homestead at http://www.theeasyhomestead.com/peach-pie-recipe/