Classic Peach Pie

There was this one summer Saturday when I came home from the farmers market with way too many peaches, like embarrassingly many. They were starting to soften and I could practically hear them begging to become something wonderful before they turned into compost. My apartment smelled like sunshine and urgency, which is honestly the best kind of motivation to bake a pie from scratch.

I made this pie for a backyard gathering last August and watched my friend Sarah literally close her eyes after the first bite. She asked what I put in the filling and when I said just peaches and spices, she looked at me like I was holding back some ancient family secret. That moment when someone realizes simple ingredients can taste extraordinary is exactly why I keep baking.

Ingredients

• 2 1/2 cups all-purpose flour: The foundation of your crust, and I learned the hard way that measuring by weight gives you the most consistent results
• 1 cup unsalted butter, cold and cubed: Keep this ice cold, seriously, pop it in the freezer for 15 minutes before you start
• 1 tsp salt: Enhances all the flavors and balances the sweetness
• 1 tbsp granulated sugar: Just a touch helps the crust brown beautifully
• 6-8 tbsp ice water: Add this gradually and trust your hands more than the exact measurement
• 6 cups ripe peaches: Mix yellow and white varieties if you can find them for a more complex flavor profile
• 3/4 cup granulated sugar: Adjust based on how sweet your peaches are, taste one first
• 1/4 cup cornstarch: This is what transforms the juicy peaches into that perfect sliceable filling
• 1 tbsp lemon juice: Brightens everything and keeps the peaches from turning brown
• 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg: Warm spices that make peach pie taste like home
• 1/4 tsp salt: A pinch in the filling balances all that sweetness
• 1 tsp vanilla extract: Always use pure vanilla, it makes a difference you can taste
• 1 egg beaten: For that gorgeous golden finish on top
• 1 tbsp coarse sugar: Optional but gives you that bakery style sparkle

Instructions

Make your dough:

Whisk the flour, sugar and salt in a big bowl then work in that cold butter until you see chunks the size of peas. Sprinkle in ice water a tablespoon at a time, mixing gently until the dough holds together when squeezed.

Let it rest:

Divide the dough in half, press each into a disc and wrap them up. They need at least an hour in the refrigerator to relax and get thoroughly chilled.

Prep those peaches:

Toss your sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt and vanilla. Let them hang out for 10 minutes while you preheat your oven to 400°F.

Roll out the bottom crust:

On a floured surface, roll one dough disc into a circle that fits your 9-inch pie dish. Gently fold it in quarters to transfer it without tears, then unfold it into the dish.

Fill it up:

Pile those spiced peaches into the crust, spreading them evenly. Try to include some of those juices at the bottom, that is liquid gold right there.

Top it off:

Roll out the second disc and drape it over your peaches. Trim the overhang, press the edges together to seal and crimp them however you like. Cut a few slits or make a lattice if you are feeling fancy.

Give it some shine:

Brush the top crust with beaten egg and sprinkle with coarse sugar if you want that extra sparkle and crunch.

Bake until golden:

Bake for 50 minutes until the crust is deeply golden and you can see the filling bubbling through those vents. If the edges start browning too fast, tent them with foil.

Practice patience:

This is the hardest part but let the pie cool on a wire rack for at least 2 hours. The filling needs time to set so you get those perfect slices instead of a runny mess.

Pin it

My mom always said that a homemade pie tells people you love them enough to spend time making something with your hands. I brought this pie to a potluck last summer and ended up sharing the recipe with three different people who all swore they could never make pie from scratch. By the end of the night we were talking about crust techniques like old friends.

Working With Fresh Peaches

The best peaches for pie are ones that give slightly when you press them but are not mushy. I learned to peel them by scoring an X at the bottom, dropping them in boiling water for 30 seconds then shocking them in ice water. The skins slip right off like magic.

Crust Confidence

If your dough tears while you are rolling it out, just patch it with some scraps from the edges. Nobody will see those imperfections once it is baked and honestly, rustic looking pies often taste the best. The key is working quickly so the butter does not melt.

Serving Suggestions

Warm peach pie with vanilla ice cream is non-negotiable in my book but whipped cream works beautifully too. I have also served it with a dollop of Greek yogurt for breakfast, which feels indulgent but not too sweet.

• Pie tastes best the day it is made but keeps well at room temperature for two days
• Reheat individual slices for 20 seconds in the microwave to recreate that fresh baked experience
• Freeze unbaked pies for up to three months, just add 10 minutes to the baking time

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There is something deeply satisfying about serving a pie you made completely from scratch. Enjoy those compliments and seconds, you earned them.

Recipe FAQs

→ Can I use frozen peaches instead of fresh?

Yes, frozen peaches work well. Thaw them completely and drain excess liquid before mixing with sugar and cornstarch. You may need to increase cornstarch by 1 teaspoon to account for the extra moisture from frozen fruit.

→ How do I know when the pie is done baking?

The pie is ready when the crust is deep golden brown and the filling is bubbling vigorously through the vents. If the edges brown too quickly, cover with foil strips during the last 15-20 minutes of baking time.

→ Why must I let the pie cool for 2 hours?

Cooling allows the cornstarch-thickened filling to set properly. Cutting too soon will result in a runny filling. The pie will still be warm after 2 hours, making it perfect for serving with ice cream.

→ Can I make the dough ahead of time?

Absolutely. The dough discs can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling out.

→ What's the best way to prevent a soggy bottom crust?

Ensure your oven is fully preheated to 400°F. You can also brush the bottom crust with beaten egg white before adding the filling to create a moisture barrier. Baking on the lowest oven rack helps the bottom crust cook through.

→ Can I make this as a lattice-top pie?

Yes! Instead of placing the full top crust, cut the second dough disc into strips and weave them in a lattice pattern over the filling. This creates a beautiful presentation and allows more steam to escape during baking.