Classic Peach Pie

My grandmother had this way of knowing exactly when peaches were perfect, not by looking at them, but by that slight give under her thumb and the way their perfume filled the entire kitchen. We would spend hours peeling and slicing on her back porch, sticky juice running down our arms, while she told me stories about learning to bake during wartime when fresh fruit was precious.

Last summer I made three of these pies in one weekend for a neighborhood block party and watching peoples eyes light up when they walked through the gate was better than any compliment. One neighbor actually asked if she could trade her famous brownies for my pie recipe and now we swap desserts every summer.

Ingredients

• 2 1/2 cups all purpose flour: This foundation needs to be sifted first to prevent any dense spots in your crust and I learned the hard way that measuring by weight gives you the most consistent results
• 1 cup unsalted butter: Keep this ice cold and cut into cubes before you start because warm butter makes for a tough crust instead of that tender flaky goodness we are after
• 1 tsp salt: This tiny amount balances all that sweetness and brings out the natural fruit flavor in a way most people will not notice but will definitely appreciate
• 1 tbsp granulated sugar: Just enough to help the crust brown beautifully and give a subtle sweetness that pairs perfectly with the tangy peaches
• 6 to 8 tbsp ice water: Add this gradually because humidity affects how much you need and you want just enough to bring the dough together without making it wet
• 6 cups ripe peaches: Pick fruits that give slightly when pressed and smell absolutely divine because underripe peaches will never soften properly no matter how long you bake them
• 3/4 cup granulated sugar: This amount hits the sweet spot without overpowering the natural peach flavor but you can reduce it slightly if your fruit is exceptionally ripe
• 1/4 cup cornstarch: The secret to that perfect thickened filling that does not run everywhere when you cut a slice yet is not gloppy or pasty
• 1 tbsp lemon juice: Brightens everything and helps the peaches keep their gorgeous color instead of turning that unappetizing brownish gray
• 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg: These warm spices make people think of autumn even in the height of summer and that cozy feeling is exactly what we want
• 1/4 tsp salt: Seems strange in dessert but trust me it makes all the flavors pop and taste more intensely like themselves
• 1 tsp vanilla extract: Use the good stuff here because it rounds out all the flavors and adds that professional bakery quality that people cannot quite identify
• 1 egg beaten: This egg wash creates that gorgeous glossy golden top that makes your pie look like it came from a fancy bakery window
• 1 tbsp coarse sugar: Totally optional but that extra crunch on top makes every bite more interesting and looks absolutely stunning

Instructions

Make your crust dough:

Whisk the flour sugar and salt together in a big bowl then work in that cold butter with your fingers or a pastry cutter until it looks like coarse crumbs with some pea sized pieces remaining because those create the flaky layers. Sprinkle in ice water one tablespoon at a time tossing gently with a fork until the dough holds together when squeezed then divide it in half pat into discs and chill for at least an hour.

Prepare the peach filling:

Toss all those beautiful sliced peaches with sugar cornstarch lemon juice cinnamon nutmeg salt and vanilla in a large bowl. Let everything hang out together for about 10 minutes so the peaches start releasing their juices and the cornstarch can do its thickening magic.

Get your oven ready:

Crank that oven to 400 degrees and let it come fully up to temperature because starting with a hot oven helps set that bottom crust before the fruit juices make it soggy.

Roll out the bottom crust:

Flour your surface well and roll one dough disc into a 12 inch circle then carefully drape it over your 9 inch pie dish letting the extra hang over the edges. Press it gently into the bottom and sides without stretching because that causes shrinkage during baking.

Add the peach filling:

Pour those spiced peaches into the crust and spread them evenly but do not worry too much about perfection because the fruit will settle as it bakes. Try to include most of those delicious juices at the bottom of the bowl since that becomes part of the syrupy filling.

Top and seal the pie:

Roll out the second dough disc and lay it over the filling then trim the overhang to about an inch all around. Press the top and bottom crusts together and crimp the edges with your fingers or a fork then cut several slits in the top or weave a lattice if you are feeling fancy because the steam needs somewhere to escape.

Add the finishing touches:

Brush the entire top crust with that beaten egg using a pastry brush then sprinkle with coarse sugar for that extra sparkle and crunch. Take a moment to admire your handiwork because this is the last time you will see it look so neat and tidy.

Bake to perfection:

Slide the pie into the hot oven and bake for about 50 minutes until the crust is deep golden brown and you can see the filling bubbling happily through those vents. If the edges start getting too dark before the middle is done tent them with foil but try not to cover the whole top.

Practice patience:

Let the pie cool completely on a wire rack for at least two hours because cutting into it too soon will give you a soupy mess instead of neat slices. I know this is the hardest part especially when your kitchen smells like heaven but the filling needs this time to set properly.

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There is something so satisfying about sliding that first perfectly sliced piece onto a plate and seeing those gorgeous peach halves suspended in their own syrupy glaze. My cousin actually proposed to his wife after I served this pie at a family dinner and swears it was the homemade dessert that gave him the courage.

Making It Your Own

Sometimes I will add a handful of blueberries or blackberries to the filling just to switch things up and those purple streaks through the orange peaches look absolutely stunning. A tablespoon of bourbon or amaretto in the filling adds this sophisticated grown up note that keeps people guessing but do not go overboard or you will lose that fresh peach flavor.

The Art of the Crust

Cold ingredients are non negotiable here and I have even been known to freeze my butter for 15 minutes before starting just to be safe. Work quickly and handle the dough as little as possible because those tiny pockets of cold butter melting between layers of flour are what creates those irresistible flaky layers that make people ask if you bought your pie from a bakery.

Serving Suggestions

This pie deserves to be the star of the show but a scoop of really good vanilla bean ice cream melting over a warm slice is pretty much the best thing on earth. I love serving it on my grandmother is chipped floral plates that have seen decades of summer desserts.

• Leftovers keep surprisingly well at room temperature for about a day though good luck having any left
• Warm individual slices in the microwave for 15 seconds if you are eating it the next day
• A dollop of lightly sweetened whipped cream makes an elegant alternative to ice cream

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There is nothing quite like standing in a warm kitchen with peach juice still sticky on your hands while a pie cools on the counter and someone you love asks if there is any left.

Frequently Asked Questions

→ What's the best way to peel peaches for pie?

Score a small X at the bottom of each peach, then drop them in boiling water for 30-60 seconds. Transfer immediately to an ice bath—the skins will slip right off. Work with peaches that are slightly firm for easiest handling.

→ Can I use frozen peaches instead of fresh?

Yes, frozen peaches work well. Thaw them completely and drain excess liquid before mixing with sugar and cornstarch. You may need to adjust the cornstarch slightly since frozen fruit releases more moisture during baking.

→ How do I know when my peach pie is done?

The crust should be deep golden brown, and you'll see the filling bubbling vigorously through the vents. The bubbling should be thick and slow, not watery. If the crust browns too quickly, shield the edges with foil after about 30 minutes.

→ Why is my pie filling runny?

This usually means the pie didn't bake long enough or wasn't given adequate cooling time. The filling needs to bubble for at least 10 minutes in the oven to properly thicken. Always let pie cool for 2+ hours—filling continues to set as it cools.

→ Can I make peach pie ahead of time?

Absolutely. You can prepare the dough up to 2 days in advance and keep it refrigerated. The assembled pie can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently at 350°F for 15 minutes to refresh the crust.

→ What's the secret to a flaky pie crust?

Keep everything cold—ice-cold butter, ice water, and chill your bowl and flour if possible. Work quickly so butter doesn't melt before baking. Those visible butter flakes create steam pockets in the oven, resulting in beautiful flaky layers.