Description
Here’s a classic, juicy, flaky peach pie recipe that celebrates ripe summer peaches, with just the right balance of sweetness and spice. You can use fresh, ripe peaches or even peel-and-freeze some ahead of time to use later!
Ingredients
Scale
For the filling:
- 5–6 cups fresh ripe peaches (about 6–8 medium), peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/4 cup cornstarch (or 5 tablespoon flour)
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
For the crust:
- Use your favorite double pie crust (homemade or store-bought)
- 1 tablespoon butter (to dot the filling)
- 1 egg + 1 tablespoon water (for egg wash)
- Sugar for sprinkling
Instructions
- Prepare your crust: Roll out the bottom crustand fit it into a 9-inch pie pan. Refrigerate while you make the filling
- Make the filling: In a large bowl, gently mix the peaches, both sugars, cornstarch (or flour), lemon juice, cinnamon, nutmeg (if using), salt, and vanilla. Let sit for 10-15 minutes to release juices.
- Fill the pie: Pour the peach mixture into the prepared crust. Dot with butter.
- Add the top crust: Place the second crust on top (either whole with slits, or in a lattice). Trim and crimp the edges. Brush with egg wash and sprinkle with sugar.
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Bake: Preheat oven to 425° (220°C) Bake pie on the lower rack for 20 minutes, then reduce heat to 375° (190°C) and continue baking for 30-40 minutes until the crust is golden and filling is bubbling.
- Cool completely (at least 2-3 hours) to allow the filling to set before slicing.
Notes
- Use ripe but firm peaches for the best texture.
- If your peaches are very juicy, add an extra tablespoon of cornstarch or bake a bit longer to thicken the filling.
- A foil collar or pie shield can help keep the edges from overbrowning.