Description
This classic Peach Pie recipe features a flaky homemade crust filled with juicy, cinnamon-spiced peaches. The sweet and slightly tart filling balances perfectly with the buttery pie crust, making it an ideal dessert for summer and beyond. With simple ingredients and straightforward steps, you can bake a deliciously comforting peach pie that serves 8.
Ingredients
Filling
- 6-7 ripe peaches (about 5 cups, peeled and sliced)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- ½ tsp vanilla extract
- Juice from half a lemon
Pie Crust
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 tsp salt
- 1 tbsp sugar
- 6 tbsp ice water
Finishing
- 1 egg (for egg wash)
- 1 tbsp sugar (optional, for sprinkling)
Instructions
- Make the Pie Crust: In a large bowl, combine the flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, stirring gently until the dough just comes together. Be careful not to overmix.
- Chill the Dough: Divide the dough into two equal portions and shape each into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Prepare the Peach Filling: In a large bowl, toss the peeled and sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Let the mixture sit for 10 minutes to allow the juices to thicken slightly.
- Roll Out the Bottom Crust: On a lightly floured surface, roll out one chilled dough disc into a circle large enough to fit a 9-inch pie dish. Carefully transfer and gently press the dough into the pie dish, trimming any excess overhang.
- Assemble the Pie: Pour the peach filling evenly into the crust-lined pie dish. Roll out the second dough disc and place it over the filling, either as a whole cover or cut into strips for a lattice design.
- Finish the Top Crust: Brush the top crust with beaten egg wash to promote browning. Optionally, sprinkle with sugar for extra crunch and sweetness.
- Bake the Pie: Preheat the oven to 375°F (190°C). Place the pie on the middle rack and bake for 45 to 50 minutes until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set before slicing and serving.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- Chilling the dough is essential to prevent shrinking and achieve a flaky crust.
- You can customize the top crust with a lattice or decorative cutouts.
- If peaches are very juicy, adding a little extra cornstarch helps to thicken the filling.
- Store leftover pie covered at room temperature for up to 2 days or refrigerate up to 4 days.
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
