Description
This Best Homemade Peach Pie recipe features a perfectly flaky, buttery crust and a sweet, spiced filling made from fresh peaches. The pie is baked to golden perfection with a bubbly, thick filling and a beautiful lattice or full top crust. Ideal for summer gatherings or any time you crave a classic fruit pie with a homemade touch.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/4 cup cold vegetable shortening (optional but recommended for extra flake)
- 6–8 tablespoons ice water
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Peach Filling
- 6–7 cups fresh peaches, sliced (about 8–9 medium peaches)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of nutmeg
- 1–2 tablespoons unsalted butter, cold, for dotting
- Coarse sugar for sprinkling on top (optional)
Instructions
- Make the pie dough: In a large bowl, whisk together flour and salt. Cut in cold butter and shortening until the mixture resembles pea-sized crumbs with some larger bits. Gradually sprinkle ice water and toss with a fork until the dough just comes together.
- Chill the dough: Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to ensure a flaky crust.
- Prep the peaches: Peel the peaches if desired. Slice about 1/2-inch thick to yield 6–7 cups. If peaches are very juicy, blot lightly with a paper towel to prevent sogginess.
- Mix the filling: In a large bowl, combine sliced peaches with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg. Toss gently and let sit for 10 minutes to release juices and blend flavors.
- Heat the oven: Preheat oven to 425°F (220°C). Place a baking sheet on the middle rack to preheat; this helps the bottom crust set quickly and reduces sogginess.
- Roll the bottom crust: On a lightly floured surface, roll one dough disk into a 12-inch circle. Fit it into a 9-inch pie dish and leave a slight overhang. Chill the lined dish while rolling the top crust.
- Fill and dot with butter: Spoon peach filling evenly into the crust, including any juices. Dot with small pats of cold butter to enrich the filling during baking.
- Top crust or lattice: Roll the second dough disk into a 12-inch circle. Either cover the pie completely and cut several slits for steam to escape, or cut into strips to weave a lattice. Trim any excess dough and crimp edges to seal.
- Egg wash and sugar: Brush the top crust with a mixture of beaten egg and water to achieve a glossy, golden finish. Sprinkle with coarse sugar if desired for added texture and sparkle.
- Bake hot, then lower: Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes. Then reduce oven temperature to 375°F (190°C) and bake for an additional 35–45 minutes until the crust is deeply golden and the filling bubbles thickly.
- Shield if needed: If the crust edges brown too quickly during baking, cover them with foil or a pie shield for the last 20–25 minutes to prevent burning.
- Cool completely: Allow the pie to cool on a wire rack for at least 3–4 hours. This cooling time lets the filling set, ensuring that slices hold together cleanly.
- Serve: Slice with a sharp knife and serve warm or at room temperature, optionally with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Cold dough and butter are essential for a flaky crust—do not skip chilling steps.
- Blotting juicy peaches helps prevent a soggy crust by reducing excess moisture.
- Lattice crust allows more steam to escape and creates a classic pie appearance.
- Using a preheated baking sheet encourages a crisp bottom crust.
- Cool the pie thoroughly to let the filling thicken for clean slices.
- Optional cinnamon and nutmeg add depth but can be omitted if preferred.
- Top the pie with coarse sugar for extra crunchy texture and a sparkling finish.
