Classic Peach Pie Dessert

My grandmother used to say that a perfect peach pie is the reason heaven invented summer. I spent countless July afternoons sitting on her back porch steps, watching her crimp crust edges with weathered hands while peach juice stained everything it touched. The way her kitchen filled with cinnamon and warm sugar became my absolute definition of comfort. Years later, standing in my own kitchen with flour dusted across my countertops, I finally understood why she took such care with every fold of dough.

Last summer, my neighbor Sarah brought over a basket of peaches from her tree, more than she could possibly use herself. We spent an entire Sunday afternoon making three pies, chatting while peeling peaches until our fingers pruned. Her husband kept wandering into the kitchen, drawn by the smell, pretending to need things from the refrigerator just to get closer to the oven.

Ingredients

• 2 1/2 cups all-purpose flour: The foundation of your crust, keep some extra nearby for dusting your work surface
• 1 cup unsalted butter, cold and cubed: Cold butter creates those magical flaky layers, do not let it soften or you will lose the texture
• 1 tsp salt: Enhances the butter flavor and balances the sweet filling
• 1 tbsp granulated sugar: A touch of sweetness in the crust that makes it golden and irresistible
• 6-8 tbsp ice water: Add gradually until dough just comes together, overworking makes it tough
• 6 cups ripe peaches: Mix yellow and white varieties for depth of flavor, they should yield slightly to gentle pressure
• 3/4 cup granulated sugar: Sweetens the filling while letting peach flavor shine through
• 1/4 cup cornstarch: Thickens the juices so you get perfect slices instead of a soggy mess
• 1 tbsp lemon juice: Brightens the flavors and helps maintain the peaches beautiful color
• 1/2 tsp ground cinnamon: Warm spice that pairs perfectly with sweet peaches
• 1/4 tsp ground nutmeg: Adds subtle depth that makes people ask what your secret is
• 1/4 tsp salt: Balances sweetness and enhances all the spices
• 1 tsp vanilla extract: Rounds out the flavors and adds home baked richness
• 1 egg, beaten: Creates that gorgeous golden finish on the crust
• 1 tbsp coarse sugar: Optional but adds delightful crunch and sparkle to the top

Instructions

Prepare the perfect crust foundation:

Whisk flour, sugar, and salt in a large bowl, then cut in cold butter until mixture looks like coarse crumbs with some pea sized pieces remaining. Sprinkle ice water one tablespoon at a time, tossing gently with a fork until dough holds together when squeezed. Divide into two discs, wrap tightly, and chill for at least one hour.

Let the peach filling shine:

Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla in a large bowl. Let stand for ten minutes so the fruit releases its juices and the cornstarch begins its work.

Get your oven ready:

Preheat to 400°F with a rack in the center position so the pie bakes evenly without burnt edges or underdone centers.

Roll out the bottom crust:

On a well floured surface, roll one dough disc into a 12 inch circle, rotating frequently to prevent sticking. Transfer carefully to your pie dish, letting excess hang over the edges.

Fill with summer goodness:

Pour the peach mixture into the prepared crust, spreading evenly and mounding slightly in the center since the filling will settle during baking.

Create the beautiful top:

Roll the second dough disc and place over the filling. Trim edges, fold under, and crimp with your fingers or a fork to seal. Cut several slits or weave a lattice top if you are feeling fancy.

Add the golden finish:

Brush the entire top crust with beaten egg and sprinkle with coarse sugar for that bakery style crunch and shine.

Bake to perfection:

Bake for fifty minutes until deep golden brown and filling bubbles vigorously through the vents. Shield edges with foil after thirty minutes if they brown too quickly.

Practice patience:

Cool completely on a wire rack for at least two hours so the filling sets properly. Cutting too soon will give you a beautiful but runny mess.

Pin It

My sister once tried to shortcut the cooling time and ended up serving what she called peach soup in a crust. We laughed about it while eating it with spoons, but the next time she made it, she waited the full two hours and sent me a triumphant photo of perfectly sliced pie.

The Secret to Flaky Layers

Keep everything cold throughout the crust making process. I even put my mixing bowl in the freezer for ten minutes before starting. The little pockets of cold butter melt during baking, creating steam that lifts the dough into those tender, flaky layers we all love in a good pie crust.

When Peaches Are Not in Season

Frozen peach slices work surprisingly well when you are craving this in the middle of winter. Thaw them completely and drain off excess liquid before mixing with the other ingredients. You might need to increase the cornstarch slightly to compensate for the extra moisture.

Making It Ahead

You can make the dough up to three days in advance and keep it wrapped in the refrigerator. The fully baked pie also freezes beautifully for up to three months. Wrap it tightly in plastic and foil, then thaw overnight at room temperature before serving.

• Reheat leftover pie at 350°F for about 15 minutes to recrisp the crust
• Store at room temperature for up to two days, then refrigerate to prevent spoilage
• Bring refrigerated pie to room temperature for thirty minutes before serving for best flavor

Pin It

There is something deeply satisfying about pulling a golden peach pie from the oven, the scent of cinnamon and warm fruit filling the whole house. Serve it warm while the vanilla ice cream melts into every crevice, creating those perfect little puddles that everyone fights over.

Recipe FAQs

→ How do I know when peaches are ripe enough?

Gently press the peach near the stem. It should yield slightly to pressure but still feel firm. Avoid rock-hard or overly soft fruit. Ripe peaches will have a sweet fragrance and vibrant color.

→ Can I use frozen peaches instead?

Yes, thaw frozen peaches completely and drain excess liquid before using. You may need to reduce the cornstarch slightly since frozen fruit releases more moisture during baking.

→ Why must I chill the dough before rolling?

Chilling relaxes the gluten and firms the butter, preventing shrinkage during baking. Cold butter creates steam pockets in the oven, resulting in those desirable flaky layers.

→ How do I prevent a soggy bottom crust?

Bake at the correct temperature and place the pie on the lower oven rack. You can also brush the bottom crust with beaten egg white before adding filling to create a waterproof barrier.

→ Can I make this ahead of time?

The dough can be refrigerated for up to 2 days or frozen for months. The assembled unbaked pie can be refrigerated overnight. Bake fresh pies the same day for best texture, though leftovers keep well for 2-3 days.

→ What's the purpose of cornstarch in the filling?

Cornstarch thickens the fruit juices released during baking, creating a cohesive sliceable filling instead of a watery mixture. It also helps the filling set as it cools.