Nora Ephron's Peach Pie

Indulge in the timeless elegance of Nora Ephron's Peach Pie, a masterfully crafted dessert that highlights the natural sweetness of ripe peaches nestled within a flaky, buttery crust. Perfect for summer gatherings or any time you crave a slice of comfort, this pie features a luscious filling of juicy, cinnamon-scented peaches with a hint of lemon for brightness. The made-from-scratch crust, with its golden, crimped edges and optional sparkling sugar topping, bakes to perfection, enveloping the fruit in a tender, hand-rolled embrace. Carefully baked to achieve a bubbling, caramelized center, this pie is as visually stunning as it is delicious. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this peach pie is a celebration of rustic charm and seasonal flavor.

Nutriscore Rating: 56/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 8

Ingredients

• 2.5 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter (cubed)
• 6 tablespoons ice water
• 6 cups fresh peaches (peeled, pitted, and sliced)
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar
• 3 tablespoons cornstarch
• 0.5 teaspoons ground cinnamon
• 1 tablespoon lemon juice
• 1 unit egg (beaten for egg wash)
• 2 tablespoons coarse sugar (for topping, optional)

Directions

Step 1

To make the pie crust, combine flour, sugar, and salt in a large mixing bowl.

Step 2

Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 3

Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overmix.

Step 4

Divide the dough into two equal portions, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat the oven to 425°F (220°C).

Step 6

In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, and lemon juice. Stir gently to coat the peaches evenly, then set aside.

Step 7

On a lightly floured surface, roll out one disk of the chilled dough into a 12-inch circle. Fit it into a 9-inch pie dish, letting the edges hang over the sides.

Step 8

Pour the peach filling into the crust, spreading it out evenly.

Step 9

Roll out the second disk of dough into another 12-inch circle. Place it over the filling, or cut into strips and create a lattice pattern for the top crust.

Step 10

Trim and fold the edges, pinching to seal the crust. Use a fork or your fingers to crimp the edges decoratively.

Step 11

Brush the top of the pie with the beaten egg wash and sprinkle with coarse sugar, if desired.

Step 12

Cut a few small slits in the top crust to allow steam to escape while baking.

Step 13

Place the pie on a baking sheet to catch any overflow juices and bake in the preheated oven for 20 minutes.

Step 14

Reduce the oven temperature to 375°F (190°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 15

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving, allowing the filling to set.

Nutrition Facts

Serving size	(2165.4g)

Amount per serving	% Daily Value*
Calories	4407.9

Total Fat 209.3g	0%
Saturated Fat 127.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 720.5mg	0%
Sodium 2468.0mg	0%
Total Carbohydrate 611.0g	0%
Dietary Fiber 27.5g	0%
Total Sugars 343.0g
Protein 50.4g	0%

Vitamin D 196.2IU	0%
Calcium 238.2mg	0%
Iron 18.4mg	0%
Potassium 2870.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 4.5%

Carbs: 54.0%