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  1. To make the crust: Whisk together the flour and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.

  2. Beat the egg lightly, and add it to the dough, mixing to combine.

  3. Drizzle in the milk as you mix, adding enough to make the dough cohesive. When you grab it in your hand, it should hold together easily, and not feel at all crumbly.

  4. Pat the dough into a 5" disk, and smooth its edges by rolling it along a lightly floured surface like a wheel. Wrap in plastic, and refrigerate for 30 minutes, or for up to 2 days.

  5. While the crust is chilling, prepare the filling. Peel the peaches; the best way to do this is to plunge them into boiling water for 30 seconds, then place in a bowl of cold water. Their peels will slip off easily. Pit the peaches, and slice them about 3/8" thick.

  6. Whisk together the sugar and thickener. Combine the peaches with the sugar mixture, vanilla, almond, salt, and lemon juice, mixing thoroughly. Set the filling aside.

  7. Remove the dough from the refrigerator. If it's been chilling longer than 30 minutes (e./g., overnight), allow it to warm up and soften for about 20 to 30 minutes. Flour a large work surface. Roll the dough into a 17" circle.

  8. Preheat the oven to 425°F.

  9. Fold the rolled-out dough in half, then in half again; this will make it easier to move. Pick the folded dough up, place it in a 9" x 1 1/2" pie pan. and unfold it, centering it in the pan. Spoon the filling into the crust.

  10. Gently drape the dough up and over the filling. Don't stretch it; it shouldn't cover the filling entirely. A 3" to 4" bare patch will remain in the center; that's OK.

  11. Brush the crust with milk or cream and sprinkle with granulated or coarse white sugar; this will add a touch of sweetness and delightful crunch.

  12. Place the pie on a parchment-lined baking sheet to catch any spills. Place it in the oven on a lower rack, and bake for 20 minutes. Reduce the oven heat to 350°F and bake for an additional 45 to 60 minutes (tenting the crust for the last 15 to 20 minutes, as needed), until the filling is bubbly and the crust is golden brown. 

  13. Remove the pie from the oven, and place it on a rack to cool overnight. If you don't let it rest long enough, the filling will be too soft. (See "tips", below.)

  14. Store, well-wrapped, in the fridge for 5 days, or freeze for up to 3 months.

Tips from our Bakers

  • You can certainly choose to serve the pie hot, so long as you understand it'll be very soft. Our preference is to let it rest overnight, then microwave individual slices briefly just before serving, if desired, to warm them.
  • Let King Arthur's pastry pros show you how to bake your best pie ever: from flaky crust to perfect filling, we can help! Check out our Pie Baking Guide now.

  • Do you know the fastest, easiest way to peel peaches? You don’t even need a knife for this method. See How to peel a peach without a knife.

  • Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.