Baking & Pastry > Pies & Tarts > Fruit Pies > Peach Pie Recipe

Classic Peach Pie

Enjoy the taste of summer with this easy and delicious Classic Peach Pie. Featuring a flaky homemade crust and a juicy, sweet peach filling, it's the perfect dessert for any occasion. This recipe provides detailed instructions and tips for baking a perfect peach pie every time.

Prep Time
45 minutes
Cook Time
50-60 minutes
Servings
8
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Salt
  • 1 cup (2 sticks) Cold unsalted butter, cut into cubes
  • 6-8 tablespoons Ice water
  • 6-8 medium Fresh peaches, peeled and sliced
  • 3/4 cup Granulated sugar
  • 3 tablespoons Cornstarch
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Ground cinnamon
  • 1/8 teaspoon Pinch of nutmeg
  • 1 Egg, beaten (for egg wash)
  • 1 tablespoon Turbinado sugar (for sprinkling)

Making the Pie Crust

First, prepare the pie crust. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Peach Filling

While the dough chills, prepare the peach filling. In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Gently toss everything together to ensure the peaches are evenly coated.

Assembling the Pie

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out half of the dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Pour the peach filling into the pie crust. Roll out the remaining dough and either create a lattice top or a full top crust with slits for venting.

Baking the Pie

Brush the top crust with the beaten egg and sprinkle with turbinado sugar. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil. Let the pie cool completely on a wire rack before serving.

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FAQ

  • Can I use frozen peaches?

    Yes, you can use frozen peaches. Make sure to thaw them completely and drain any excess liquid before using them in the filling.
  • How do I prevent the crust from getting soggy?

    Blind baking the crust for 15 minutes before adding the filling can help prevent a soggy bottom. Also, make sure the filling isn't too watery.
  • Can I make the pie crust ahead of time?

    Yes, you can make the pie crust ahead of time. Wrap it well and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months. Thaw completely before using.