Peach pie is a taste of summer, warm and sweet, with tender fruit nestled in a flaky crust. It’s surprisingly simple to make from scratch, and the reward is absolutely worth it. You’re going to love this classic dessert.
Key Ingredients & Substitutions:
- Fresh Peaches: Ripe, juicy peaches are key. Canned or frozen peaches (thawed and drained well) can work in a pinch.
- Pie Crust: You can use a store-bought crust for convenience, or make your own for the best flavor.
- Sugar: Granulated sugar is standard. Adjust sweetness to your peaches.
- Thickener: All-purpose flour or cornstarch will thicken the filling. Cornstarch makes a clearer filling.
- Butter: Adds richness to the filling.
Ingredients:
For the Pie Crust (Double Crust):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup ice water (or more, as needed)
For the Peach Filling:
- 6 cups sliced fresh peaches (about 8–10 medium peaches), peeled and pitted
- ½ cup granulated sugar (or more, depending on peach sweetness)
- ¼ cup all-purpose flour (or 3 tablespoons cornstarch for a clearer filling)
- 1 teaspoon fresh lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cut into small pieces
For Assembling:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
How Much Time Will You Need?
- Total Time: Approximately 2 hours 30 minutes
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Servings: 8
- Calories per serving: Approximately 350-400 (varies based on ingredients and portion size)
- Tools Needed: 9-inch pie plate, mixing bowls, rolling pin, pastry blender (optional)
Step-by-Step Instructions:
1. Make the Pie Crust
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender, your fingers, or a food processor until the mixture resembles coarse crumbs with some pea-sized butter pieces. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 30 minutes.
2. Prepare the Peaches
Bring a pot of water to a boil. Carefully drop peaches into the boiling water for 30-60 seconds, then transfer them to an ice bath. This helps the skins slip right off. Once peeled, slice your peaches into ½-inch thick pieces and discard the pits.
3. Make the Peach Filling
In a large bowl, gently combine the sliced peaches, granulated sugar, flour (or cornstarch), lemon juice, cinnamon, and nutmeg. Stir everything until the peaches are evenly coated. Set aside while you roll out the crust.
4. Assemble the Bottom Crust
On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, letting the excess hang over the edges. Trim the edges to about a 1-inch overhang.
5. Fill the Pie
Pour the peach filling evenly into the pie crust. Dot the top of the filling with the small pieces of butter. This adds extra richness to your peach pie.
6. Add the Top Crust
Roll out the second disk of pie dough into another 12-inch circle. You can place this whole over the filling or cut it into strips for a lattice top. Place the top crust over the peaches, then trim the edges, leaving about a 1-inch overhang. Press the top and bottom crust edges together, then crimp them decoratively. Cut a few slits in the top crust (if not making lattice) to allow steam to escape.
7. Bake the Pie
Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar, if using. Place the pie on a baking sheet (to catch any drips). Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 45-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely tent with foil.
8. Cool and Serve
Once baked, transfer the peach pie to a wire rack and let it cool for at least 2-3 hours before slicing and serving. This cooling time allows the filling to set properly, preventing a runny peach pie. Enjoy your homemade peach pie!
Storage Instructions:
Store leftover peach pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, you can warm individual slices in the microwave, or gently warm the whole pie in a 300°F (150°C) oven for about 15-20 minutes until warmed through.
Frequently Asked Questions (FAQ):
Q: Can I use frozen peaches for this peach pie?
A: Yes, you can. Thaw them completely and drain off any excess liquid before mixing them with the other filling ingredients.
Q: My pie crust is too tough. What went wrong?
A: A tough crust usually means you overworked the dough. Mix it as little as possible once you add the water.
Q: How do I prevent a soggy bottom crust?
A: Make sure your pie plate is preheated if your recipe allows, chill the assembled pie before baking, and bake long enough for the bottom crust to cook through.
Q: Can I make this peach pie ahead of time?
A: You can prepare the pie crust dough a day or two in advance. The assembled pie is best baked and eaten the same day, but it holds up well for a few days.
Q: What’s the best way to peel peaches easily?
A: Blanching them in boiling water for 30-60 seconds and then plunging them into an ice bath makes the skins incredibly easy to slip off.
Q: My pie filling is too runny. What can I do next time?
A: Ensure your peaches are well-drained if using frozen, and consider adding a little more flour or cornstarch next time, especially if your peaches are very juicy. Letting the pie cool completely is also crucial for the filling to set.