Homemade peach pie recipe
This homemade peach pie recipe has a flaky crust and juicy, sweet filling. Perfect with vanilla ice cream for a true summer treat.
Ingredients
- For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, cold and cubed
- 6–8 tablespoons ice water
- For the Peach Filling:
- 6 cups peeled peaches sliced (about 6–7 large peaches)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup all-purpose flour for thickening
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon optional
- ⅛ teaspoon nutmeg optional
- For Assembly:
- 1 egg beaten (for egg wash)
- 1 tablespoon granulated sugar for sprinkling on crust
Instructions
- Make the Pie Dough (15 minutes)
- In a large bowl, whisk flour and salt.
- Cut in cold butter with a pastry cutter (or your fingertips) until it resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until dough comes together.
- Divide in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling (10 minutes)
- In a large bowl, combine peaches, granulated sugar, brown sugar, flour, lemon juice, vanilla, cinnamon, and nutmeg.
- Gently toss until peaches are coated. Let sit 5 minutes so the flavors meld.
- Assemble the Pie (15 minutes)
- Preheat oven to 425°F (220°C).
- Roll out one disc of dough to fit a 9-inch pie plate. Transfer to plate, letting excess hang over edges.
- Spoon in peach filling, mounding slightly in the center.
- Roll out second disc for top crust — you can keep it solid or cut strips for a lattice. Place over filling.
- Trim excess dough, fold edges under, and crimp to seal.
- Egg Wash & Sugar (2 minutes)
- Brush top crust with beaten egg. Sprinkle with granulated sugar for sparkle.
- Bake the Pie (45–50 minutes)
- Place pie on a baking sheet to catch drips.
- Bake 20 minutes at 425°F, then reduce to 375°F and bake 25–30 minutes more, until crust is golden brown and filling is bubbly.
- Cool & Serve (2 hours)
- Let pie cool for at least 2 hours before slicing to allow filling to set.
Notes
- Chill everything — cold butter, cold water, cold dough — for the flakiest crust.
- Use a baking sheet to avoid sticky oven spills.
- Tent crust edges with foil halfway through baking to prevent over-browning.
- Let pie cool completely before slicing so the filling sets.
- Store covered at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Reheat in a 350°F oven for 10–15 minutes for best texture.