Peach Pie (Printable)

Juicy sweet peaches baked in a homemade golden flaky crust. Classic summer dessert perfect for serving warm with vanilla ice cream.

# What You Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6-8 tablespoons ice water

→ Peach Filling

06 - 6 cups ripe peaches, peeled, pitted, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon salt
13 - 1 teaspoon vanilla extract

→ Assembly

14 - 1 egg, beaten for egg wash
15 - 1 tablespoon coarse sugar for sprinkling

# Directions:

01 - Whisk together flour, sugar, and salt in a large bowl. Add cold butter and cut in with a pastry blender until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla in a large bowl. Set aside for 10 minutes to allow flavors to meld.
03 - Preheat oven to 400°F.
04 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer to the dish and trim excess dough from edges.
05 - Pour the peach filling into the prepared crust, spreading evenly.
06 - Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut several slits or create a lattice pattern for steam to escape during baking.
07 - Brush the top crust with beaten egg and sprinkle with coarse sugar if desired for a golden, crunchy finish.
08 - Bake for 50 minutes until crust is golden brown and filling is bubbling. Cover edges with foil if browning too quickly.
09 - Cool on wire rack for at least 2 hours before serving to allow filling to set properly.

# Expert Advice:

01 -
  • Flaky All-Butter Crust: A simple, homemade crust that bakes up perfectly golden and tender.
  • Juicy Peach Filling: Loaded with ripe, sweet peaches and seasoned with warm spices like cinnamon and nutmeg for a classic flavor.
  • A Summer Classic: The quintessential dessert for summer gatherings, potlucks, or a quiet evening treat.
  • Simply Delicious: Perfect on its own, or taken to the next level served warm with a scoop of vanilla ice cream.
02 -
  • For the flakiest crust, ensure your butter and water are ice-cold. This prevents the butter from melting too early.
  • Allow the pie to cool on a wire rack for at least two hours before slicing. This is crucial for letting the filling set properly.
  • If the edges of your crust are browning too quickly during baking, simply cover them with strips of aluminum foil.
  • Letting the peach filling sit for 10 minutes allows the fruit to release its juices, which helps the cornstarch thicken the filling as it bakes.
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