Dessert: United States – Delaware (Mid-Atlantic United States) – Delaware Peach Pie

Serving Size: 8

Approximate Time

Prep 40 min

Cook 50 min

Additional 3 hrs 15 min

Total 4 hrs

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (2 sticks) (226 g) unsalted butter, very cold, cut into 1/2-inch (1.3 cm) pieces
- 6–8 tbsp (90–120 ml) ice water
- 5–6 cups (about 700–900 g) peeled, sliced Delaware peaches (approx. 6–8 medium peaches)
- 2/3 cup (135 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (1 g) ground cinnamon
- Pinch of ground nutmeg (optional)
- Pinch of fine salt
- 1 tbsp (14 g) unsalted butter, cut into small pieces (for dotting)
- 1 large egg (approx. 50 g) beaten with 1 tbsp (15 ml) water (egg wash)
- 1–2 tbsp (15–30 g) coarse sugar or turbinado sugar (for sprinkling)
- 1 tsp (5 ml) peach brandy or peach schnapps (optional)

Instructions

Short Description:
A classic double-crust peach pie made with sweet, juicy Delaware peaches, lightly spiced and thickened for a glossy, tender filling and a flaky, buttery crust.

Regional Notes:
This Delaware variation highlights locally grown Delaware peaches, which are especially sweet and juicy, so the recipe uses slightly less added sugar and a short maceration to let the fruit shine. The result is a simpler, fruit-forward pie compared with more heavily spiced southern or canned-peach versions.

1. Make the crust: In a large bowl combine flour, 1 tsp salt, and 1 tbsp sugar. Scatter cold butter over the flour and cut or rub with fingertips or a pastry cutter until mixture resembles coarse crumbs with pea-sized butter pieces.
2. Add ice water 1 tbsp at a time, stirring gently until the dough just comes together and holds when squeezed (about 6–8 tbsp). Do not overwork. Divide into two disks, wrap in plastic, and chill at least 1 hour (or up to 2 days).
3. Prepare filling: In a large bowl toss sliced Delaware peaches with 1 tbsp lemon juice and 1 tsp vanilla. Stir in 2/3 cup sugar, 3 tbsp cornstarch, 1/2 tsp cinnamon, a pinch of nutmeg (if using), and a pinch of salt. Add 1 tsp peach brandy if using. Let sit 10 minutes to macerate while you roll the dough.
4. Preheat oven to 425°F (220°C). Place a baking sheet on a lower oven rack to catch any drips.
5. Roll out one dough disk on a lightly floured surface to a 12-inch (30 cm) circle and fit it into a 9-inch (23 cm) pie plate, leaving the overhang. Trim so there’s about a 1/2-inch (1.3 cm) overhang.
6. Transfer the peach filling into the prepared crust, mounding slightly in the center. Dot filling evenly with the 1 tbsp butter pieces.
7. Roll the second dough disk to a 12-inch (30 cm) circle. For a full top crust: place over filling, trim to match bottom edge, and crimp to seal, then cut vents in the top. For a lattice: cut into strips and weave over filling, pressing and crimping edges to seal.
8. Brush the top crust or lattice with the egg wash and sprinkle with 1–2 tbsp coarse sugar. Trim any excess and finish edges neatly. If edges brown too quickly later, cover with foil.
9. Bake at 425°F (220°C) for 20 minutes to set the crust, then reduce oven temperature to 375°F (190°C) and bake an additional 25–35 minutes until the crust is golden and the filling is bubbling through vents.
10. Remove pie from oven and place on a rack. Let cool at least 3 hours (preferably longer) to allow the filling to set before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.