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Peach Pie Recipe

Homemade Peach Pie

Steven
This homemade peach pie features a golden, flaky double crust and a perfectly thickened filling of sweet, fragrant peaches with warm cinnamon and nutmeg. A splash of lemon juice brightens the fruit, making this summer dessert an unforgettable classic.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 420 kcal

Equipment

  • 9-inch pie dish - Ceramic or glass for even baking
  • Food processor - Or pastry blender for making crust
  • Large mixing bowl
  • Rolling Pin
  • Measuring cups and spoons
  • Pastry brush
  • Sharp knife - Or mandoline slicer for peaches
  • Bench scraper
  • Pie weights - Or dried beans (optional)
  • Baking sheet - To catch drips during baking
  • Parchment paper
  • Cooling rack

Ingredients
  

For the Pie Crust

  • 2 1/2 cups all-purpose flour - 315g, plus extra for dusting
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter - 225g, cold and cut into small cubes
  • 6-8 tablespoons ice water - 90-120ml

For the Peach Filling

  • 6 cups fresh peaches - 900g, peeled and sliced 1/4-inch thick (about 6-7 medium peaches)
  • 3/4 cup granulated sugar - 150g, adjust based on peach sweetness
  • 3 tablespoons cornstarch - 24g
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter - 28g, cut into small pieces (for dotting on filling)

For the Egg Wash

  • 1 large egg
  • 1 tablespoon whole milk - Or cream
  • 2 tablespoons coarse sugar - Turbinado sugar for sprinkling on top

Instructions
 

  • Pulse flour, salt, and sugar in a food processor. Add cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter chunks. Add ice water one tablespoon at a time, pulsing until the dough just holds together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  • Blanch peaches in boiling water for 30-60 seconds, then transfer to an ice bath to peel easily. Slice the peaches into 1/4-inch thick pieces and place in a large bowl. Add sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and vanilla. Stir gently and let rest for 15-20 minutes.
  • Preheat the oven to 425°F (220°C) with a rack in the lower third. Roll out the first dough disc on a floured surface to a 12-inch circle. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides without stretching. Refrigerate while rolling the top crust.
  • Roll out the second dough disc to a 12-inch circle and set aside. Remove the lined pie dish from the fridge and fill with the peach mixture, including any accumulated juices. Dot the filling with small pieces of butter, then cover with the top crust.
  • Trim excess dough leaving a 3/4-inch overhang, fold it under, and crimp the edges. Cut several vents in the top crust. Brush the crust with egg wash (egg mixed with milk) and sprinkle with turbinado sugar.
  • Place the pie on a rimmed baking sheet and bake at 425°F (220°C) for 20 minutes. Reduce oven temperature to 375°F (190°C) and bake for 35-45 more minutes until the crust is golden brown and the filling is bubbling through the vents. Tent edges with foil if they brown too quickly.
  • Transfer the pie to a wire cooling rack and cool for at least 3 hours before slicing. This allows the filling to set properly for clean slices.

Notes

  • Use ripe but firm peaches that give slightly when pressed and smell fragrant at the stem end.
  • Keep all crust ingredients cold to ensure a flaky, tender pastry.
  • Let the filling macerate with sugar for 15-20 minutes to draw out juices and help the cornstarch thicken properly.
  • Do not slice the pie before it has cooled for at least 3 hours, or the filling will be runny.
  • Frozen peaches can be used in place of fresh; thaw and drain well, adding an extra teaspoon of cornstarch if needed.
  • For a lattice top, cut the top crust into 3/4-inch strips and weave them before baking.
  • Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
  • Assembled unbaked pies can be frozen for up to 3 months; bake from frozen with extended time.
  • Adjust sugar based on the sweetness of your peaches: use 1/2 cup for very sweet peaches, 3/4 cup for tart ones.
Keyword fruit pie, homemade pie, peach pie, peach recipe, summer dessert