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Peach Pie

Yield: One 9” pie


For Pie Crust:

3 cups (420 g) Cup4Cup Multipurpose Flour

2 tablespoons (25 g) granulated sugar

1 teaspoon (2.5 g) kosher salt

1 cup (225 g) butter, cubed and cold

1 large egg

½ cup (125 g) buttermilk, cold

For Filling:

5 cups (610g) peaches, peeled and cut into ½-inch wedges

1/2 cup (110g) granulated sugar

¼ cup (50g) brown sugar, packed

1 tablespoon (15g) lemon juice

1 teaspoon (5g) vanilla extract

¼ cup (40g) Cup4Cup Multipurpose Flour

½ teaspoon (2g) kosher salt

¼ teaspoon (1g) ground ginger

1/8 teaspoon (0.5g) ground cinnamon

2 tablespoons (30g) butter, cut into small cubes

1 large egg

1 tablespoon (15g) water

Coarse sugar, for sprinkling (optional)


For the Pie Crust:

  1. Place all dry ingredients into a food processor and pulse to evenly distribute. Add the cold, cubed butter to the flour mixture, pulsing until the mixture resembles coarse cornmeal. To make by hand, cut in the butter using a pastry cutter or fork.
  2. Transfer mixture into a large bowl and set aside.
  3. Combine the egg and the buttermilk together in a small bowl.
  4. Create a well in the flour mixture, gradually whisk in the egg mixture with a fork until the dough comes together to form a ball. Wrap in plastic wrap and refrigerate for 1 hour.

 For the Filling:

  1. Preheat oven to 375°F.
  2. In a bowl, mix together peaches, sugars, lemon juice, and vanilla. Cup4Cup flour, salt, ginger and cinnamon; set aside. Let mixture sit for about 10 minutes at room temperature.
  3. Meanwhile, split the chilled pie dough in two. Roll out half of the dough into a circle that will fit in the pie plate.
  4. Carefully transfer the dough into the pie plate. Gently press it into the pie plate.
  5. Place the peach mixture in a pie dish lined with half of the rolled out pie dough.
  6. Evenly dot the top of the filling with the 2 tablespoons cut butter evenly.
  7. Taking the other half of the pie dough cover the pie crust. Use a full crust, or cut into strips and weave to make a lattice top. Trim away any excess dough from the edge of the pie dish and crimp the edges together using a fork or your fingers.
  8. Whisk together the egg and the water to make the egg wash. Brush over the top of the dough and lightly sprinkle the coarse sugar on top.
  9. Bake on the middle rack for 50-60 minutes or until the filling is bubbling and the crust is golden brown.
  10. Cool for at least 1-2 hours before serving.