High Noon Peach Recipe

Prepare the Peaches

In a large mixing bowl, combine the sliced fresh peaches with granulated sugar, all-purpose flour, ground cinnamon, and lemon juice. Toss gently until the peaches are evenly coated. Let the mixture sit for about 15 minutes to allow the juices to release.

Prepare Butter

Melt the unsalted butter in a small saucepan over low heat. Once melted, set aside to cool slightly.

Make the Crust

In a large bowl, mix together the all-purpose flour, granulated sugar, and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Add Ice Water

Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Do not overmix. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven

Preheat your oven to 425°F (220°C).

Roll Out the Dough

On a floured surface, roll out half of the chilled dough to fit your pie dish. Carefully transfer the rolled dough to the dish and trim the edges.

Add Peach Filling

Pour the peach filling into the prepared crust, spreading it evenly. Drizzle the melted butter over the top.

Top with Crust

Roll out the remaining dough and place it over the filling. Cut slits to allow steam to escape. Trim and crimp the edges to seal.

Bake the Pie

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

Cool and Serve

Allow the pie to cool for at least 15 minutes before slicing. Serve warm or at room temperature.