Open Face Peach Pie

Indulge in the sweet simplicity of summer with this Open Face Peach Pie, a rustic dessert brimming with fresh, sun-ripened peaches and a buttery homemade crust. Perfectly balancing sweet and tangy flavors, this pie features a golden, flaky crust folded artfully around a juicy peach filling infused with brown sugar, cinnamon, and a hint of vanilla. The open design showcases the vibrant peaches while ensuring a perfectly crisp texture. Topped with a sprinkle of coarse sugar for added crunch, this pie is baked to golden perfection. Serve it warm or at room temperature, and elevate the experience with a dollop of whipped cream or a scoop of vanilla ice cream. Easy to prepare and ideal for showcasing your farmers’ market haul, this dessert captures the essence of peach season with every bite.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter (cold, cubed)
• 3 tablespoons Granulated sugar
• 5 tablespoons Ice water
• 6 cups Fresh peaches (ripe, peeled, and sliced)
• 0.5 cup Brown sugar
• 2 tablespoons Cornstarch
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Vanilla extract
• 1 Egg (lightly beaten for egg wash)
• 2 tablespoons Coarse sugar (for sprinkling)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.

Step 2

Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

Step 4

On a floured surface, roll out the chilled dough into a large circle, about 12-14 inches in diameter. Transfer the rolled-out dough to the prepared baking sheet.

Step 5

In a large bowl, combine the sliced peaches, brown sugar, cornstarch, ground cinnamon, and vanilla extract. Toss until the peaches are evenly coated.

Step 6

Spoon the peach mixture onto the center of the dough, leaving about a 2-inch border around the edges. Gently fold the edges of the dough over the peaches, pleating as needed to create a rustic crust. The center will remain exposed.

Step 7

Brush the edges of the crust with the lightly beaten egg and sprinkle with coarse sugar for a golden and crunchy finish.

Step 8

Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the peach filling is bubbly.

Step 9

Allow the pie to cool for at least 20 minutes before serving. This helps the filling set. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.

Nutrition Facts

Serving size	2246.9 grams (2246.9g)

Amount per serving	% Daily Value*
Calories	4023

Total Fat 203.80g	261%
Saturated Fat 123.50g	618%
Polyunsaturated Fat NaNg
Cholesterol 702mg	234%
Sodium 130mg	6%
Total Carbohydrate 522.40g	190%
Dietary Fiber 30.90g	110%
Total Sugars 258.70g
Protein 52.40g	105%

Vitamin D 40IU	200%
Calcium 276mg	21%
Iron 20mg	108%
Potassium 3257mg	69%

*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: 44.4%

Protein: 5.1%

Carbs: 50.6%