Description
Homemade peach pie brings summer’s sweetest memories straight to your dessert table, delivering a delightful slice of pure comfort that connects family and friends around one delicious treat.
Ingredients
Scale
Main Ingredients:
- 6 cups peaches
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter
Supporting Ingredients:
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 1 egg
Finishing Ingredients:
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon nutmeg
Instructions
- Mix 2½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar in a cold mixing bowl. Chop 1 cup cold butter into small cubes.
- Quickly cut butter into flour mixture until it resembles coarse crumbs. Drizzle 6-8 tablespoons ice water, mixing until dough barely holds together.
- Divide dough into two equal portions. Shape each into a flat disc. Wrap separately in plastic and refrigerate for 1 hour.
- Slice 6 cups of fresh peaches into ½-inch thick wedges. Combine peaches with ¾ cup granulated sugar, ¼ cup brown sugar, ¼ cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
- Gently toss peach mixture until fruit is evenly coated with sugar and spices. Let sit for 15 minutes to release juices.
- Preheat oven to 425°F. Roll out first dough disc to ⅛-inch thickness. Transfer to 9-inch pie dish, pressing gently into corners.
- Pour peach filling into prepared crust, spreading evenly. Trim excess dough hanging over edges.
- Roll out second dough disc. Cut into ½-inch strips for lattice top or use whole piece for full crust. Arrange over filling.
- Trim and crimp pie edges decoratively. Brush top crust with 1 beaten egg. Sprinkle with 1 tablespoon coarse sugar if desired.
- Bake at 425°F for 20 minutes. Reduce temperature to 375°F and continue baking 35-40 minutes until crust turns golden and filling bubbles.
- Remove from oven. Let pie cool completely on wire rack for 2-3 hours before slicing to allow filling to set.
Notes
- Keep butter extremely cold when making the dough for the flakiest, most tender crust possible.
- Use ripe but firm peaches that hold their shape during baking to prevent a mushy filling.
- Letting the pie rest for a full 2 hours allows the filling to set and prevents runny slices when serving.
- Consider adding a sprinkle of almond extract to the peach filling for a deeper, more complex flavor that complements the fruit.
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 345 kcal
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg