Classic Peach Pie (Printable)

Juicy peaches nestled in a flaky golden crust

# What You’ll Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6-8 tablespoons ice water

→ Peach Filling

06 - 6 cups ripe peaches, peeled, pitted, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon salt
13 - 1 teaspoon vanilla extract

→ Assembly

14 - 1 egg, beaten
15 - 1 tablespoon coarse sugar

# How To Make It:

01 - Whisk together flour, sugar, and salt in a large bowl. 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.
02 - Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla in a large bowl. Set aside for 10 minutes.
03 - Preheat the oven to 400°F.
04 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer to the dish and trim excess.
05 - Pour the peach filling into the crust, spreading evenly.
06 - 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.
07 - Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
08 - 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.
09 - Cool on a wire rack for at least 2 hours before serving to allow the filling to set.

# Expert Advice:

01 -
  • The filling bubbles up through the crust in the most gorgeous way, like little windows into what waiting inside
  • There something deeply satisfying about peeling fresh peaches and watching them transform into something that makes people close their eyes when they take the first bite
02 -
  • I once rushed the chilling time and ended up with a crust that shrank away from the edges as it baked, leaving an awkward gap between the filling and the pan
  • Learning to trust my sense of touch with the dough changed everything, recipes can tell you how much water to add but only your fingers can tell you if it is actually enough
03 -
  • Freeze your butter for 15 minutes before starting, especially if your kitchen runs warm or you have naturally warm hands like I do
  • If the edges start browning too quickly, tent them with foil rather than reducing the oven temperature, which affects how the crust bakes
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