Best Peach Pie
A delightful homemade peach pie with a buttery, flaky crust, perfect for any occasion and customizable to your taste.
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour Cold is preferable.
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water Add as needed to bring dough together.
For the Filling
- 6 cups fresh peaches, peeled and sliced (or frozen, thawed) Ripe peaches provide the best flavor.
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch For thickening the filling.
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces (for topping)
- 1 egg for egg wash
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
Preparation
- In a large bowl, mix flour, salt, and sugar. Cut in butter until the mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time, mixing just until the dough comes together.
- Divide the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
Assembly and Baking
- Preheat oven to 400°F (200°C).
- In a large bowl, combine peaches, sugars, cornstarch, vanilla, cinnamon, nutmeg, and lemon juice. Toss gently to coat.
- Roll out one dough disk on a floured surface and fit into a 9-inch pie dish.
- Fill with the peach mixture and dot with butter.
- Roll out the second dough disk and place over the filling. Trim and crimp the edges, cutting small slits for steam vents (or create a lattice top).
- Brush the top crust with beaten egg and sprinkle with coarse sugar, if desired.
- Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbly. Cover edges with foil if they brown too quickly.
- Cool for at least 2 hours before slicing to allow the filling to set.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to four days or freeze for up to three months.