Description
A classic homemade peach pie featuring a flaky, buttery crust and a sweet, spiced peach filling. This pie combines fresh peaches with cinnamon and nutmeg for a comforting dessert that tastes better than grandma’s recipe.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 1/4 cup ice water (plus more if needed)
Peach Filling
- 6 cups fresh peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough begins to come together.
- Chill the Dough: Turn the dough out onto a floured surface and form it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Prepare the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt. Stir gently to coat the peaches evenly without mashing them.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Transfer the dough carefully to a 9-inch pie dish, pressing it into the bottom and sides without stretching.
- Fill the Pie: Pour the peach filling into the crust evenly. Dot the top of the filling with small pieces of butter to add richness and flavor. Optionally, sprinkle coarse sugar on top for a crunchy finish.
- Bake the Pie: Place the pie on a baking sheet to catch drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Allow the pie to cool for at least 2 hours on a wire rack so the filling can set properly. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Peel the peaches for a smoother texture in the filling.
- Use cold butter and ice water for a flaky crust.
- If the crust edges brown too fast, cover them with foil halfway through baking.
- Letting the pie cool completely is important for the filling to thicken properly.
- The pie can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.
