Perfect Peach Pie Recipe: A Slice of Summer in Every Bite.
My mother and grandmother were both good pie makers. I remember when my mother was baking a pie she always had extra crust left over and she let me roll it out and sprinkle cinnamon and sugar on and bake in the oven. SOOOO GOOOD!! I still do that today for my grandkids.
I love this time of year. It will finally start to cool down. Peaches are starting to come on and I have so many yummy recipes to share like this delicious Peach Pie that our family loves.
Just the smell alone makes my mouth water! If you haven’t tried fresh peach pie, you are missing out. Every bite is truly a taste of summer.
I remember when I was cooking at the Retirement Home we had to make pies for 300 people one year. WOW that was an adventure. We made everything from scratch and we had many compliments on how delicious these pies were.
There’s something about a peach pie that feels like the very essence of summer. This recipe for the Perfect Peach Pie has become a family tradition.
Every summer, when the peaches start showing up at the farmer’s market and the orchard, I know it’s time to pull out my rolling pin and make this simple, yet delicious Peach Pie Recipe. It is a slice of summer in every bite.
It’s not just about the taste; it’s about the memories created around the table with friends and family. I’m excited to share this recipe for peach pie with you, and I hope it becomes as much a part of your summer as it has mine.
Whether you’re enjoying it at a family BBQ, bringing it to a potluck, or indulging in a cozy dessert night, this classic pie will bring that sweet, juicy peach flavor to your table.
Ingredients:
For the Crust:
- All-purpose flour
- Sugar
- Salt
- Unsalted butter
- Ice water
For the Filling:
- Peaches
- Granulated sugar
- Cornstarch
- Ground cinnamon
- Lemon juice
- Vanilla
- Butter
- Milk
- Coarse sugar
Leftovers? Really?? Not at our house! But if you do wrap the pie in plastic wrap and store in the refrigerator for up to 4 days.
Whether it’s for a special occasion or just because you’re craving something sweet, this recipe will quickly become a favorite in your household. Enjoy the warmth of homemade baking with a slice of this Peach Pie perfection!
I hope you love this recipe like we do! 🙂
Scroll down for the all the instructions and learn how to make a flaky, buttery crust and a rich peach filling that’s sure to impress!
Ingredients
CRUST
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar (optional, for a sweeter crust)
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 6-8 tbsps ice water
FOR THE FILLING
- 6-8 ripe peaches (about 4 cups peeled and sliced)
- 3/4 cup granulated sugar
- 2 tbsps cornstarch (for thickening)
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp butter (to dot the filling)
- 1 tbsp milk (for brushing)
- 1 tbsp coarse sugar (for sprinkling)
Instructions
INSTRUCTIONS FOR THE PIE CRUST
- In a large bowl, whisk together the flour, sugar (if using), and salt.
- Add the cold butter cubes to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces.
- Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it.
- Divide the dough into two equal portions. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
TIME TO PREPARE THE PEACH FILLING
- Use a paring knife peel and slice the peaches and slice them into thin wedges or chunks.
- In a large bowl, combine the peach slices, sugar, cornstarch, cinnamon, lemon juice, and vanilla. Stir until the peaches are evenly coated. Set aside.
TIME TO PUT IT ALL TOGETHER
- Preheat your oven to 400°F (200°C).
- On a floured surface, roll out one portion of dough into a circle big enough to fit your pie dish (about 12 inches in diameter). Place the dough into the bottom of the pie dish.
- Pour the peach filling into the pie crust, spreading it evenly. Dot the top with small pieces of butter.
- Roll out the second disk of dough and place it on top of the filling. Trim any excess dough and crimp the edges to seal the pie.
- Use a sharp knife to cut several slits into the top crust to allow steam to escape while baking.
- Brush the top crust with milk and sprinkle with coarse sugar for a beautiful golden finish.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 2 hours before slicing to let the filling set
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.