Classic Peach Pie

Embrace the taste of summer with this classic Peach Pie. Juicy, sweet peaches are seasoned with warm spices and baked inside a buttery, flaky homemade crust until golden and bubbling. It's the ultimate comfort dessert, capturing the essence of the season in every bite.

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Making a pie from scratch might seem daunting, but this recipe breaks it down into simple, manageable steps. From cutting the cold butter into the flour to creating the perfect top crust, the process is as rewarding as the final result. The aroma of baking peaches and cinnamon will fill your home, promising a delicious treat to come.

Ingredients

• For the Pie Crust
• 2 1/2 cups (320 g) all-purpose flour
• 1 cup (225 g) unsalted butter, cold and cubed
• 1 tsp salt
• 1 tbsp granulated sugar
• 6–8 tbsp ice water
• For the Peach Filling
• 6 cups (about 900 g) ripe peaches, peeled, pitted, and sliced
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• For Assembly
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (optional, for sprinkling on top)

Instructions

Step 1

Prepare the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.

Step 2

Prepare the filling: In a large bowl, toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Set aside for 10 minutes.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

Roll out one dough disc on a floured surface to fit a 9-inch (23 cm) pie dish. Transfer to the dish and trim excess.

Step 5

Pour the peach filling into the crust, spreading evenly.

Step 6

Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut several slits or create a lattice pattern for steam to escape.

Step 7

Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.

Step 8

Bake for 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.

Step 9

Cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Zusatztipps für die Zubereitung

For a more complex flavor, try using a mix of yellow and white peaches. To prevent the pie crust edges from burning, cover them with foil or a pie shield partway through baking if they start to brown too quickly.

Varianten und Anpassungen

If you're short on time, feel free to use a store-bought pie crust as a convenient shortcut. The results will still be delicious.

Serviervorschläge

This peach pie is best served warm. A scoop of vanilla ice cream or a dollop of fresh whipped cream on top makes for the perfect accompaniment.

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Whether you're a seasoned baker or new to pie-making, this recipe guarantees a show-stopping dessert that celebrates the best of summer's bounty. Enjoy every last crumb of this delightful homemade Peach Pie.

Recipe FAQs

→ Should I peel the peaches?

Yes, peeling creates a smoother texture and allows the flavors to meld better. To peel easily, score an X at the bottom, blanch in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off.

→ How do I know when it's done baking?

The pie is ready when the crust is deep golden brown and you see thick, bubbly juice through the steam vents. The filling should bubble vigorously, not just simmer. This usually takes about 50 minutes at 400°F.

→ Why must I cool it for 2 hours?

The cornstarch needs time to fully set as the filling cools. Cutting too early will result in a runny mess. The cooling period allows the pie to slice cleanly while maintaining its structure.

→ Can I use frozen peaches?

Frozen peaches work well when fresh aren't in season. Thaw completely and drain excess liquid before using. You may need to increase the cornstarch slightly to account for the extra moisture from freezing.

→ What if my edges brown too quickly?

Cover the edges with aluminum foil or a pie shield after about 30 minutes of baking. This protects the delicate outer crust while allowing the center and bottom to cook through completely.

→ Can I make this ahead?

The dough can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months. You can also assemble the entire pie the day before and refrigerate unbaked, adding a few extra minutes to the baking time.