Classic Peach Pie

There is nothing quite like standing over the sink, juice dripping down your wrist, eating a perfectly ripe peach straight from the tree. That is the essence I try to capture in this pie, the kind of dessert that makes people fall silent after that first bite.

Last summer my neighbor brought over a basket of peaches from her tree, more than we could ever eat fresh. We spent a whole Sunday afternoon making three pies, one for us and two to share, and the kitchen smelled like heaven.

Ingredients

• 2 1/2 cups all purpose flour: The foundation for a tender, flaky crust that will hold up to juicy peaches
• 1 cup unsalted butter, cold and cubed: Cold butter creates those beautiful layers that make pie crusts irresistible
• 1 tsp salt: Balances the sweetness and enhances all the flavors
• 1 tbsp granulated sugar: Just a touch adds sweetness and helps with browning
• 6 to 8 tbsp ice water: The secret to keeping the butter cold and the crust tender
• 6 cups ripe peaches: Use peaches that give slightly when pressed but are not mushy
• 3/4 cup granulated sugar: Enough to sweeten without masking the peach flavor
• 1/4 cup cornstarch: Thickens the juices so you get clean slices instead of a runny mess
• 1 tbsp lemon juice: Brightens the flavors and helps maintain the peaches color
• 1/2 tsp ground cinnamon: Adds warmth without making it taste like fall
• 1/4 tsp ground nutmeg: A subtle background note that makes everything taste better
• 1/4 tsp salt: A pinch in the filling keeps it from becoming cloyingly sweet
• 1 tsp vanilla extract: Rounds out the fruit flavors beautifully
• 1 egg, beaten: Creates that golden, bakery style finish on the crust
• 1 tbsp coarse sugar: Optional but adds sparkle and a nice crunch

Instructions

Make the pie crust:

Whisk together the flour, sugar and salt in a large bowl. Cut in the cold butter with a pastry blender until you have pieces the size of small peas. Sprinkle in ice water one tablespoon at a time, tossing gently with a fork until the dough just holds together when squeezed.

Chill the dough:

Divide the dough in half and shape each half into a flat disc. Wrap tightly in plastic and refrigerate for at least one hour. This resting period is crucial for tender crust.

Prepare the peach filling:

Combine the sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt and vanilla in a large bowl. Let this sit for about ten minutes while you roll out the crust.

Preheat the oven:

Get your oven to 400°F (200°C) with a rack in the center position. A hot oven ensures the crust sets before the filling gets too soft.

Roll out the bottom crust:

On a floured surface, roll one disc into a 12 inch circle. Carefully transfer it to your 9 inch pie dish and trim the edges even with the rim.

Fill the pie:

Pour the peach mixture into the crust, mounding it slightly in the center. Dot the top with small pieces of butter if you want extra richness.

Add the top crust:

Roll out the second disc and place it over the fruit. Trim the excess, seal the edges together and crimp them with your fingers or a fork.

Create steam vents:

Cut several slits in the top crust or weave a lattice pattern if you are feeling fancy. These vents prevent the pie from exploding in the oven.

Add the finishing touch:

Brush the entire top crust with beaten egg and sprinkle with coarse sugar for that professional bakery look.

Bake to perfection:

Bake for about 50 minutes until the crust is deeply golden and the filling bubbles through the vents. Cover the edges with foil after 30 minutes if they brown too quickly.

Exercise patience:

Cool the pie on a wire rack for at least two hours before slicing. This waiting time is absolutely essential for the filling to set properly.

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My daughter now requests this pie for her birthday instead of cake. That is how good this recipe really is.

Choosing the Best Peaches

I have learned that the perfect peaches should yield to gentle pressure but still feel firm. Avoid any with green shoulders or bruises, and give them a sniff at the store, they should smell like peach heaven.

Mastering the Crust

Keep everything cold, especially your hands. If the butter starts melting before it hits the oven, you will lose those flaky layers. Work quickly and do not be afraid to pop the dough back in the fridge if it becomes unmanageable.

Serving Suggestions

This pie needs nothing more than perhaps a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The flavors are complete on their own.

• Warm the leftover slices slightly before serving
• A cup of hot coffee pairs surprisingly well with this dessert
• The pie keeps beautifully at room temperature for two days

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This is summer on a plate, simple and perfect. I hope it becomes a favorite in your home too.

Recipe Questions & Answers

→ Should I peel the peaches before making the filling?

Yes, peeling peaches is recommended for the best texture. The skins can become tough during baking and detract from the smooth filling. To peel easily, score the bottom with an X, blanch in boiling water for 30 seconds, then transfer to ice water—the skins will slip right off.

→ Why does my peach pie filling turn out runny?

Runny filling usually means not enough cornstarch or insufficient cooling time. The cornstarch needs to reach boiling temperature to activate its thickening properties. Also, allowing the pie to cool for at least two hours lets the filling set completely—slicing too early will cause it to spill out.

→ Can I use frozen peaches instead of fresh?

Frozen peaches work well when fresh aren't in season. Thaw them completely and drain any excess liquid before mixing with sugar and cornstarch. You may need to reduce the amount of cornstarch slightly since frozen peaches release more moisture during thawing.

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

The pie is ready when the crust is golden brown and the filling is actively bubbling through the vents. If the crust browns too quickly before the filling bubbles, cover the edges with foil. The internal temperature should reach about 190°F for the filling to fully set.

→ Can I make this pie ahead of time?

You can prepare the dough and filling up to one day ahead—store the dough wrapped in the refrigerator and the filling in a separate bowl. The finished pie keeps well at room temperature for two days, or refrigerated for up to five days. Bring to room temperature before serving for the best flavor and texture.