Description
This Best Peach Pie Recipe Ever is a foolproof and irresistible dessert featuring a flaky homemade crust filled with sweet, spiced fresh peaches. Perfectly balanced with cinnamon, nutmeg, and a touch of lemon juice, this peach pie bakes to golden perfection and is ideal for summer or any time you crave a classic fruit pie.
Ingredients
Scale
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
For the Filling:
- 6 cups fresh peaches, peeled and sliced (or frozen, thawed)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces (for topping)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Make the crust: In a large bowl, combine the flour, salt, and sugar. Cut in cold, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing just until the dough forms. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare the filling: In a large bowl, gently toss the peeled and sliced peaches with granulated sugar, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and lemon juice until evenly coated.
- Roll out the bottom crust: On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer the dough to the dish and press into place.
- Fill the pie: Pour the peach mixture into the crust, and dot the filling with small pieces of butter for richness.
- Top the pie: Roll out the second dough disk and place it over the filling. Trim any excess dough, crimp the edges to seal, and cut small slits on top to vent steam or create a lattice crust if preferred.
- Apply egg wash and sugar: Brush the top crust with the beaten egg to enhance browning. Sprinkle coarse sugar on top if desired for extra texture and sweetness.
- Bake the pie: Place the pie in the preheated oven and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Cover the pie edges with foil partway through baking if they brown too quickly.
- Cool before serving: Allow the pie to cool for at least 2 hours to let the filling set before slicing and serving.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- Adjust sugar according to the sweetness of your peaches.
- Chilling the dough before baking helps ensure a flaky crust.
- To prevent soggy crusts, you can blind bake the bottom crust for 5 minutes before adding filling.
- Cover the crust edges with foil or a pie shield to avoid over-browning.
- Slice and serve with vanilla ice cream or whipped cream for an extra special treat.
