Description
This Best Peach Pie Recipe Ever is a foolproof, irresistible dessert that combines a flaky, buttery crust with a luscious, spiced peach filling. Perfect for summer gatherings or any time you crave a sweet, comforting pie that everyone will love.
Ingredients
Scale
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
For the Filling:
- 6 cups fresh peaches, peeled and sliced (or frozen, thawed)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 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
- Make the crust: In a large bowl, mix the all-purpose flour, salt, and sugar. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough starts to come together. Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it is hot and ready for baking the pie.
- Prepare the filling: In a large bowl, combine the peeled and sliced peaches, granulated sugar, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and lemon juice. Gently toss the mixture to evenly coat the peaches with the sugar and spices.
- Roll out the bottom crust: On a floured surface, roll out one of the chilled dough disks to fit into a 9-inch pie dish. Transfer the dough carefully into the dish, ensuring it covers the base and sides without tearing.
- Add the filling: Pour the prepared peach mixture into the crust and dot the filling with small pieces of butter for added richness and flavor.
- Prepare the top crust: Roll out the second dough disk and place it over the peach filling. Trim excess dough from the edges, crimp the edges to seal the pie, and cut small slits in the top crust for steam vents, or alternatively, create a lattice top for a decorative finish.
- Apply egg wash and sugar: Brush the top crust with a beaten egg to give it a golden, glossy finish when baked. Optionally, sprinkle with coarse sugar for extra crunch and sparkle.
- Bake the pie: Place the pie in the preheated oven and bake for 45 to 50 minutes until the crust is golden brown and the peach filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool before serving: Allow the pie to cool for at least 2 hours on a wire rack to let the filling set properly before slicing and serving.
Notes
- Use ripe, fresh peaches for the best flavor; frozen peaches work well if fresh are unavailable.
- Chilling the dough is crucial to achieving a flaky crust.
- Adjust sugar depending on peach sweetness.
- Cover edges with foil if browning too fast during baking.
- Letting the pie cool completely ensures the filling thickens properly for clean slices.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
