Description
This classic homemade peach pie features a buttery, flaky crust filled with tender, juicy peaches sweetened with cinnamon and warm spices. Perfect for summer gatherings or any time you’re craving a slice of comfort!
Ingredients
Scale
For the Pie Crust:
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
- 6–8 tablespoons ice water
For the Peach Filling:
- 6–7 medium peaches (about 3 pounds or 6 cups sliced)
- ¾ cup granulated sugar (adjust based on peach sweetness)
- ¼ cup light brown sugar, packed
- ¼ cup cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ⅛ teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
For Assembly:
- 1 egg, beaten with 1 tablespoon water (egg wash)
- 2 tablespoons coarse sugar (turbinado or sanding sugar)
Instructions
- Make the pie crust: In a large bowl, whisk together flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This texture is key for flakiness.
- Add ice water: Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Add just enough water until the dough begins to come together. It should be slightly shaggy but hold together when pressed. Avoid overworking the dough.
- Chill the dough: Divide the dough into two portions (one slightly larger for the bottom crust). Shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. Chilling is essential for a flaky crust.
- Prepare the peaches: While the dough chills, prepare your filling. To peel peaches easily, score a small X on the bottom of each peach, blanch in boiling water for 30-60 seconds, then transfer to ice water. The skins should slip right off. Alternatively, use a vegetable peeler. Slice peaches into ¼-inch thick slices, discarding the pits.
- Make the filling: In a large bowl, combine sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg (if using), and salt. Toss gently to coat. Add lemon juice and vanilla extract, then toss again. Let the mixture sit for 15 minutes to allow the peaches to release some juice.
- Roll out bottom crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the larger disk of dough into a 12-inch circle, about ⅛-inch thick. Carefully transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim any excess dough, leaving about a 1-inch overhang. Refrigerate while preparing the top.
- Roll out top crust: Roll out the second disk of dough into an 11-inch circle. You can leave it whole for a full top crust with vents, or cut into strips for a lattice top (cut into 10-12 strips, each about ¾-inch wide).
- Fill the pie: Remove the bottom crust from the refrigerator. Pour the peach filling into the crust, distributing evenly. Dot the top of the filling with the 2 tablespoons of butter pieces.
- Add top crust: If making a full top crust, place the rolled dough over the filling, trim to leave a ½-inch overhang, fold the edges under, and crimp to seal. Cut 4-5 small vents in the center. If making a lattice, weave the strips over and under each other in a basket-weave pattern, then trim the edges and crimp to seal.
- Apply egg wash: Brush the entire top crust with egg wash, being careful not to let it pool in any decorative crimps. Sprinkle generously with coarse sugar for a beautiful, sparkly finish.
- Bake the pie: Place the pie on a baking sheet (to catch drips) and bake for 25 minutes. Loosely cover the edges with foil or a pie shield to prevent over-browning. Continue baking for 30-35 more minutes, until the crust is deep golden brown and the filling is bubbling vigorously in the center. Total bake time is 55-60 minutes.
- Cool completely: Transfer the pie to a cooling rack and let it cool for at least 4 hours before slicing. I know this is torture, but it’s essential! The filling needs this time to set properly. Cutting too early results in a runny pie.
- Serve and enjoy: Slice the cooled pie and serve at room temperature or slightly warm. Top with vanilla ice cream, whipped cream, or enjoy it plain. Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Notes
- Peach Selection: Choose freestone peaches that are ripe but still slightly firm. Overripe peaches will turn mushy when baked.
- Adjusting Sweetness: Taste your peaches first! Very sweet peaches need only ½-⅔ cup of sugar total, while tart peaches may need the full ¾ cup plus the brown sugar.
- Preventing Soggy Bottom: Blind-baking the bottom crust for 10 minutes before adding filling prevents sogginess, though it’s optional for this recipe.
- Thickening Options: If you prefer tapioca, use 3 tablespoons of quick-cooking tapioca instead of cornstarch. Let the filling sit for 30 minutes before adding to the pie.
- Lattice Help: If lattice weaving feels intimidating, simply lay strips in one direction, then lay strips perpendicular on top without weaving. Still beautiful!
- Make-Ahead: The unbaked pie can be assembled and frozen for up to 3 months. Bake from frozen, adding 15-20 extra minutes to the bake time.
- Prep Time: 30 minutes (plus 1 hour chilling time)
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (⅛ of pie)
- Calories: 445
- Sugar: 32g
- Sodium: 285mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg