ADVERTISEMENT
In a large bowl, mix the flour, sugar, and salt.
Add the cold butter cubes and work them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling it out.
Prepare the peach filling:
Peel and slice the peaches, then place them in a large bowl.
In a small bowl, mix the sugar and cornstarch, then sprinkle it over the peaches.
Add the water and toss everything together to coat the peaches evenly. Set aside.
Assemble the pie:
Preheat the oven to 375°F (190°C).
Roll out half of the pie dough on a floured surface and fit it into a 9-inch pie dish.
Pour the peach filling into the crust, then roll out the second half of the dough and place it over the filling.
Trim any excess dough and crimp the edges to seal the pie. Cut a few slits in the top to allow steam to escape.
Bake the pie:
Place the pie in the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 30 minutes before serving.
Serving and Storage Tips:
ADVERTISEMENT
